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Hotel St. Francis
Cook Book
By Victor Hirtzler
Former Chef of Hotel St. Francis
San Francisco
Published by
THE HOTEL MONTHLY PRESS
JOHN WILLY, Inc.
950 Merchandise Mart
CHICAGO
PRINTED IN U.S.A.
Copyright 1919, by VICTOR HIRTZLER
AGR1C.
U8RAKY
PREFACE
In this, my book, I have endeavored to give expression to the art of cook-
ery as developed in recent years in keeping with the importance of the catering
business, in particular the hotel business, which, in America, now leads the
world.
I have been fortunate in studying under the great masters of the art in
Europe and America; and since my graduation as Chef I have made several
journeys of observation to New York, and to England, France and Switzer-
land to learn the new in cooking and catering.
I have named my book The Hotel St. Francis Cook Book in compliment
to the house which has given me in so generous measure the opportunity to
produce and reproduce, always with the object of reflecting a cuisine that is
the best possible.
The recipes in my book calling for wines and liqueurs for flavoring may
be followed by those whose legitimate supplies are not used up; and where
these cannot be had there are non-alcoholic substitutes available with the
flavor near perfect. The juic**, of lemons will serve in many cases to give
agreeable flavor.
The spaces left open in the pages of the book are for the purpose of afford-
ing convenient place for writing in additional recipes. The paper on which
the book is printed is specially selected for this purpose.
VICTOR HIRTZLER.
M361586
Printed and Bound in the U. S. A.
THE HOTEL ST. FRANCIS COOK BOOK i
JANUARY 1
BREAKFAST LUNCHEpN
Sliced oranges Eggs Oriental
Farina with cream Tripe and potatoes, family style
Calf's liver and bacon Cold ham and tongue
Lyonnaise potatoes Celery root, field and beet salad
Rolls Port de Salut cheese
Coffee Crackers
Coffee
DINNER
Consomme d'Orleans
Boiled whitefish, Netherland sauce
Squab pot pie, a 1'Anglaise
Lettuce and tomatoes, mayonnaise
Savarin Montmorency
Demi tasse
Eggs Oriental. Put on a plate one slice of tomato fried in butter, on top
of the tomato place six slices of cucumber simmered in butter and well sea-
soned, on top of that one poached egg, and cover with sauce Hollandaise.
Tripe and potatoes, family style. Slice the white ends of six leeks very
fine, put in sauce pan with four ounces of butter and simmer for five minutes.
Then add a scant spoonful of flour and simmer again. Then add one pound of
tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced
fine, some chopped parsley, salt and pepper, and one-half glass of white wine.
Cover and cook for an hour, or until all is soft.
Boiled whitefish, Netherland style. Boil, and serve on napkin with small
foiled potatoes, lemon and parsley. Serve melted butter separate.
Squab pot pie, a 1'Anglaise. Roast the squabs and cut in two. Fry a thin
slice of fillet of beef on both sides, over a quick fire, in melted butter. Put
both in a pie dish with a chopped shallot that was merely heated with the fillet,
six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little
chopped parsley, and some flour gravy made from the roasted squab juice, and
well seasoned with a little Worcestershire sauce. Cover with pie dough and
bake for twenty minutes. This is for an individual pie; make in the same
proportions for a large pie.
Lemon water ice. One quart of water, one pound of sugar, and four lemons.
Dissolve the sugar in the water, add the rinds of two lemons and the juice of
four lemons. Strain and freeze.
Orange water ice. One quart of water, one pound of sugar, three oranges
and one lemon. Melt the sugar in the water, add the juice of the oranges and
the lemon, and one drop of coloring. Strain and freeze.
Strawberry water ice. One-half pound of sugar, one pint of water, one
pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze.
Raspberry water ice. Same directions as for strawberry water ice. Use
raspberry pulp instead.
Cantaloupe water ice. Add to one quart of cantaloupe pulp the juice of
three lemons and a half pound of sugar. Pass through a fine sieve and freeze.
2 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 2
BREAKFAST LUNCHEON
Grape nuts with cream Omelet with oysters
Kippered herring Perch saute, meuniere
Rolls Browned hashed potatoes
Coffee Lobster salad with anchovies
Floating island
Napoleon cake
Coffee
DINNER
Little Neck clams
Codfish chowder
Planked shad and roe
Artichokes au gratin
Hearts of romaine, Roquefort
dressing
Peach Melba
Caroline cakes
Coffee
Omelet with oysters. Parboil six oysters, add one spoonful of cream sauce
and season well. Make the omelet, and before turning over on platter place
the oysters in the center. Serve with light cream around the omelet.
Perch saute, meunifere. Season the fish well with salt and pepper, roll in
flour, put in frying pan and cook with butter. When done, put fish on platter,
and put a fresh piece of butter in pan, over fire, and allow to become hazelnut
color. Pour the butter and the juice of a lemon over the fish, sprinkle with
chopped parsley, and garnish with quartered lemons and parsley in branches.
Browned hashed potatoes. Hash three cold boiled potatoes. Melt three
ounces of butter in a frying pan, add the potatoes, season with salt and pepper,
and fry evenly. When nearly done form in the pan in the shape of a rolled
omelet and fry again until well browned on the top. Turn over on platter in
the same manner as an omelet, and sprinkle with chopped parsley.
Lobster salad. Take the tails of two boiled lobsters, season with salt and
pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one
cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad
bowl, the lobster salad on top, a few nice lettuce leaves around the sides,
cover the salad again with mayonnaise, and decorate with hard-boiled eggs,
beets and olives.
Lobster salad with anchovies. Same as above. Decorate with fillets of
anchovies.
Floating island. Beat the whites of six eggs very stiff, add six ounces of
powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of
milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a
wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or
meringue, into the shape and size of an egg, and drop into the boiling milk.
Dip the spoon in hot water each time so the meringue will not stick. Take off
the fire and let stand for a few minutes, turning the floating eggs several times.
Then take out of the milk and dress on napkin to cool. Boil the milk again and
bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or
deep dish, and float the "islands" on top. Serve very cold.
THE HOTEL ST. FRANCIS COOK BOOK 3
JANUARY 3
BREAKFAST LUNCHEON
Orange Juice Chicken salad, Victor
Waffles and honey Rolls
Chocolate and whipped cream Coffee
DINNER
Potage Normande
Fillet of turbot, Daumont
Sirloin of beef, Clermont
Endives salad
Rolled oats pudding
Coffee
Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled
chicken in half-inch squares, add one-half cup of string beans cut in pieces one
inch long, a cup of boiled rice, one peeled tomato cut in small squares and one
sliced truffle. Season with salt, fresh-ground black pepper, a little chives,
chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best
olive oil. Mix well and serve on lettuce leaves.
Potage Normande. Veloute with Julienne of carrots and turnips.
Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with
salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in
a little water and strain the juice over the fish, or use the juice of canned mush-
rooms. Cook the fish, remove to platter, and reduce the sauce to glace, then
add one pint of sauce au vin blanc (white wine sauce), strain, and before
pouring over the fish add two ounces of sweet butter and the juice of one lemon.
Sirloin of beef, Clermont. Roast sirloin of beef, sauce Madere, garnished
with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with
cabbage.
Boiled chestnuts. Cut the chestnut shells with a sharp knife and put on
pan in oven for ten minutes. Then peel, put in vessel with a small piece of
celery, salt, and cover with water. Boil slowly so they will remain whole when
done. Use for garnishing, stuffing, etc.
Tomatoes stuffed with chestnuts. Peel four nice fresh tomatoes, cut off
the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece
of butter on top, and put in oven for five minutes. Serve as a garnish, or as
an entree with Madeira sauce.
Boiled cabbage. Cut a head of cabbage in four, trim and wash well. Have
a kettle with salt water boiling. Put the cabbage in the kettle and cook until
nearly soft, then drain off nine-tenths of the water, add a small piece of ham,
or ham bone, and simmer till soft. Remove the ham or bone and prepare the
cabbage with cream, or any other style. For stuffing onions, cut the cabbage
up, add a little butter, and season with salt and pepper.
Stuffed onions with cabbage. Peel four large Bermuda or Spanish onions.
Boil them in salt water until nearly done, then remove from the fire and allow
to cool. Take out the inside and fill with cabbage prepared as above. Put the
stuffed onions on a buttered dish with a piece of butter on top, and bake in oven.
4 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 4
BREAKFAST LUNCHEON
Hothouse raspberries with cream Canape of fresh caviar
Baked beans, Boston style Consomme Julienne
Brown bread Boiled Salmon, sauce Princess
Coffee Corned beef hash with poached eggs
Escarole salad
French pastry Coffee
DINNER
Lynn Haven oysters
Strained chicken okra, in cups
Cheese straws
Salted English walnuts
Fillet of sole, Gasser
Stuffed capon, St. Antoine
Asparagus Hollandaise
Gauffrette potatoes
Season salad Coupe St. Jacques
Assorted cakes Coffee
Consomme Julienne. The word "Julienne" is a common kitchen term,
signifying cut in slender strips, or match shape. For consomme garnish cut
"Julienne" style one carrot, one turnip, one leek, a small piece of celery, four
leaves of cabbage, and one-half of an onion. Season with a spoonful of salt,
and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole,
cover with buttered paper and the casserole cover, put in oven moderately
hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid
breaking the vegetables. They should simmer without adding liquid, but
should they be too dry, a half cup of consomme may be added. Cook until soft,
and drain on a sieve so all the juice will run off. Combine with two quarts
of consomme, and before serving add a few peas and some chervil.
Fillet of sole, Gasser. Put four fillets of sole in cold milk seasoned with
salt and pepper, and leave for four hours. Then wrap around raw potatoes,
cut like a cork, and about three inches long. Let one side extend over the
potato, and fasten with a toothpick. Fry slowly in swimming lard until golden
brown, then take out, remove the toothpick, push out the potato, and fill the
center of the sole with a very thick filling composed of two-thirds Bearnaise
sauce and one-third of reduced tomato sauce. Serve on napkin with fried
parsley, and tomato sauce, separate.
Boiled salmon, sauce Princess. Boil the salmon, serve the sauce separate.
Make the sauce as follows : One pint of Hollandaise sauce, one spoonful of
meat extract, and twelve parboiled oysters, thoroughly mixed.
Stuffed capon, St. Antoine. Season the capon well, both inside and out,
and put in ice box. Prepare a stuffing as follows : The bread crumbs made
from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled
fresh, or canned, apricots, six stewed prunes, three boiled, or canned, pears,
and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix
well. Fill the capon, wrap a piece of fat pork around it, and put in roasting
pan with a carrot, onion, bouquet garni, and three ounces of butter. Put in
oven and roast slowly, basting continually until done. Remove the capon to
a platter and take off the fat pork. Return the pan to fire and bring to a boil.
When the fat is clear drain it off and add to the pan one-half cup of bouillon
and one cup of brown gravy. Season, boil, strain and pour over the capon.
Garnish with watercress.
THE HOTEL ST. FRANCIS COOK BOOK 5
JANUARY 5
BREAKFAST LUNCHEON
Baked apples with cream Shirred eggs, Mornay
Fried hominy Fried smelts, Tartar
Maple syrup Broiled spareribs and sauerkraut
Coffee ' Plain boiled potatoes
American cheese and crackers
Coffee
DINNER
Potage Marquis
Celery
Stuffed lobster
Boiled beef, sauce piquante
Maitre d'hotel potatoes
Brussels sprouts and chestnuts
Spinach, English style
Savarin Mirabelle
Coffee
Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful
of cream sauce, break two fresh eggs on top, season with salt and pepper, cover
the eggs with sauce Mornay, sprinkle with grated cheese and bake in oven.
Potage Marquis. Cream of rice with breast of boiled chicken cut in small
squares.
Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells
and fill with the prepared lobster. Sprinkle the top with cheese and bread
crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin
with quartered lemon and parsley.
Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in
pan. Season with salt and pepper, cover with thick cream, and boil for a few
minutes. Then add two ounces of sweet butter and mix well, being careful
not to break the potatoes. Just before serving add the juice of one-half lemon
and some chopped parsley.
Boiled Brussels sprouts. Clean and wash the sprouts, boil in salt water
till soft. Drain and cool. Be careful that the sprouts remain whole.
Brussels sprouts with chestnuts. Melt three ounces of butter in pan, add
two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a
few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve
with a sprinkle of parsley on top.
Boiled spinach. Clean the spinach and wash in four or five waters, as it
is difficult to remove the sand. It is sometimes necessary to wash as many as
ten times to remove it all. Put a gallon of water and a handful of salt in a
pot and bring to the boiling point. Add the spinach, and boil over a very hot
fire, so it will remain green. It will require from five to ten minutes, depending
upon the tenderness of the spinach. Drain off water and serve plain. Or,
cool with cold water, press dry with the hand, and prepare as desired.
Spinach, English style. Add a small piece of butter to plain spinach.
6 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 6
BREAKFAST LUNCHEON
Sliced pineapple Croquettes Liviannienne
Waffles Eggs Beaujolais
Honey in comb Camembert cheese and crackers
Rolls Coffee
Coffee
DINNER
Potage Victoria
Bass, Provenc,ale
Stuffed lamb chops, Marechal
Curried Lima beans
Chateau potatoes
Lettuce salad
Nectarine ice cream
Assorted cakes
Coffee
Croquettes Liviannienne. Mix four leaves of melted gelatine with one
pint of mayonnaise and use to bind some crab meat. Cool and form in small
croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped
parsley.
Eggs Beaujolais. Poached eggs on toast covered with sauce Colbert.
Potage Victoria. Half veloute of chicken and half puree of tomatoes.
Garnish with turnip cut in small squares, string beans cut in half-inch lengths,
and a few peas.
Bass, Provengale. Split a bass, remove the bones and skin, put in but-
tered pan, season with salt and pepper, put some sliced tomatoes and a few
small pieces of butter on top, and bake in oven. When done cover with white
wine sauce with a few pieces of tomato in it.
Stuffed lamb chops, Marechal. Broil the lamb chops on one side. Cover
that side with force meat of veal quenelles decorated with chopped tongue
and truffles, put in buttered pan, cover with buttered paper, and bake in oven
for ten minutes. Serve with fresh mushroom sauce. (See veal force meat re-
cipe Jan. 11.)
Macedoine water ice. Two pounds of sugar, three quarts of water, and
six lemons. Dissolve the sugar in the water, add the rind of four lemons and
the juice of six, strain and freeze. When frozen add one quart of assorted
fruit, such as small seedless grapes, stoned cherries, and apricots, straw-
berries, and pineapple cut in small dices, or any other kind in season, or
canned. Before adding the fruit to the water ice put it in a bowl with a
little powdered sugar and kirschwasser, and leave for an hour. This will
prevent the fruit from freezing too hard.
Normandie water ice. Two pounds of sugar, two quarts of water, and
the juice of six lemons. Mix together, add one quart of crabapple pulp and
one gill of cognac. Freeze.
Curried Lima beans. Put some boiled Lima beans in a sauce pan and
cover with well seasoned curry sauce. Before serving add a small piece of
fresh butter and some chopped parsley.
THE HOTEL ST. FRANCIS COOK BOOK 7
JANUARY 7
BREAKFAST LUNCHEON
Stewed rhubarb Consomme favorite
Boiled eggs Broiled shad roe, maitre d'hotel
Dry toast Mirabeau salad
Coffee Lemon pie
Coffee
DINNER
Potage a 1'Anglaise
Fillet of flounder, Meissonier
Chicken, Valencienne
Jets de houblons
Sybil potatoes
Hearts of romaine
Macedoine water ice
Lady fingers
Coffee
Consomme favorite. Garnish the consomme with asparagus tips cut in
small pieces, and chicken dumplings stuffed with goose liver, the size of a
large olive. Teaspoons may be used to form the dumplings.
Broiled shad roe, maitre d'hotel. Season the roe well with salt and
pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce, and
garnish with quartered lemon and parsley.
Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes,
and one potato. Put in salad bowl separately, cover with vinaigrette sauce.
Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies
over the top, and a green olive cut in strips, in the middle.
Potage a 1'Anglaise. Put in vessel two pounds of lean mutton, and one
pound of barley. Cover with water, season with salt, add a bouquet garni,
and boil for two hours. Then remove the bouquet and the meat, strain
through a fine sieve, add one pint of boiling thick cream, three ounces of
sweet butter, and a little Cayenne pepper.
Fillet of flounder, Meissonier. Cook the fillets in white wine. Make a
white wine sauce and add a Julienne of vegetables, and pour over the fish
before serving.
Chicken, Valencienne. Salt and pepper a jointed chicken and saute in
pan with butter. Put on platter and serve with supreme with truffles and
fresh mushrooms, cut in small squares, and quenelles (chicken dumplings),
teaspoon size. Garnish with heart-shaped fried crusts of bread.
Coupe St. Jacques. Slice some fresh fruits, such as oranges, pineapple,
pears and bananas, and add all fresh berries in season. Put in a bowl with
one-quarter pound of sugar, and a small glass of kirschwasser and of mara-
schino. Let stand for about two hours. Then fill coupe glasses about half
full with the fruit, and fill the remainder with two kinds of water ice, rasp-
berry and lemon. Smooth the top with a knife, and decorate with some of
the fruit used for filling.
8 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 8
BREAKFAST LUNCHEON
Baked apples Hors d'oeuvres varies
Scrambled eggs with parsley Pilaff a la Turc
Rolls Pont 1'Eveque cheese
Coffee Crackers
Fruit
Coffee
DINNER
Potage Quirinal
Fillet of sole, Normande
Squab en compote
Artichoke Hollandaise
Peach ice cream
Pound cake
Coffee
Risotto. In a vessel put one chopped onion, two ounces of butter, and
the marrow of a beef bone chopped fine; and simmer until the onions are
done. Then stir in one pound of rice, and put in oven for five minutes. Then
add one and one-half pints of bouillon and a pinch of salt, cover, and place
in oven for twenty minutes. Add a half cup of grated cheese before serving.
Pilaff a la Turc. Make a ring of risotto on a round platter, and in center
put some well-seasoned chickens' livers, saute au Madere.
Potage Quirinal. Make in the same manner as puree of game, but use
pheasants only. Garnish with Julienne of breast of pheasants, truffles, and
some dry sherry. Season with Cayenne pepper.
Fillet of sole, Normande. Cook the fillets "au vin blanc." Garnish indi-
vidually with mussels, oysters, mushrooms, small Parisian potatoes, and very
small fried fish. If small fish are not obtainable cut a fillet of sole in strips
one-quarter-inch thick and two inches long, breaded and fry. Before serving
place a slice of truffle on top of each piece of sole.
Peach ice cream. One pint of cream, one quart of milk, the yolks of
eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops
of peach kernel extract. Put the milk and one-half of the sugar on the fire
to boil. Mix the other half of the sugar with the eggs, stir into the boiling
milk, and cook until it becomes creamy, but do not let it come to the boiling
point after adding the eggs. Remove from the fire, add the cream, pulp and
extract, and freeze.
Banana ice cream. Same as the above, except substitute the pulp of six
bananas and extract, in place of the peach pulp.
Pineapple ice cream. Add one pint of finely cut pineapple instead of
the peach pulp.
Hazelnut ice cream. Roast one-half pound of hazelnuts, pound to a fine
paste, mix with a little milk and two ounces of sugar. Use instead of the
peach pulp.
Raspberry ice cream. Use one pint of raspberry pulp in place of the
peach pulp.
THE HOTEL ST. FRANCIS COOK BOOK g
JANUARY 9
BREAKFAST LUNCHEON
Preserved figs with cream Omelet with soft clams
Waffles Ripe olives
Coffee Broiled Spanish mackerel, fine herbs
Hollandaise potatoes
Cucumber salad
German huckleberry pie
/*** rv
Coffee
DINNER
Bisque of California oysters
Salted pecans
Frogs' legs, Michels
Roast pheasant, bread sauce and
bread crumbs
Compote of spiced peaches
Sweet potatoes, southern style
Asparagus, Polonaise
Banana ice cream
Lady fingers
Coffee
Omelet with soft clams. Take the bellie-5 of six soft clams and put in
pan, season with salt and pepper, add a small piece of butter, and heat
through. Mix with two spoonsful of cream sauce. Make an omelet, and
garnish with the clams in cream.
Broiled Spanish Mackerel, aux fines herbes. Season the mackerel with
salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with
chopped chervil and chives, and pour over the fish. Garnish with quartered
lemon and parsley in branches.
Cucumber salad. Slice some iced cucumbers and serve with French
dressing. Or: Slice a cucumber and put in salad bowl, salt well and let
stand for an hour, then squeeze the salt water out gently, and use dressing
desired, as French dressing, Thousand Island dressing, etc. Or: Slice the
cucumbers, cover with very thick cream, season with salt and paprika, and
just before serving add the juice of one lemon.
Bisque of California oysters. Put one pint of California oysters, with
their juice, in a pot and bring to the boiling point. Then skim, and add one
pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten
minutes. Remove the bouquet garni, strain the broth through a fine sieve
and return to the pot. Heat a pint of cream and strain into the soup, add
three ounces of sweet butter, and season to taste.
Roast pheasant. Pheasant should be kept one week to season, before
cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner
as chicken. Serve bread sauce and fried bread crumbs separate.
Bread sauce. Boil one cup of milk, add half of an onion, a little salt,
one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove
the onion, add a piece of butter the size of a walnut, and season with Cayenne
pepper.
Bread crumbs. Put in frying pan three ounces of butter and three-
quarters of a cup of fresh bread crumbs, and fry until brown. Then drain
off the butter and serve the dry crumbs in a sauce boat.
io THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 10
BREAKFAST LUNCHEON
Oatmeal with cream Oysters Yaquino
Rolls Cold assorted meats
Coffee Potato salad
Brie cheese and crackers
Oolong tea
DINNER
Potage Grande Mere
Cold goosebreast with jelly
Fillet of sole, royale
Plain potted squab chicken
Potatoes a la Reine
Stuffed fresh mushrooms
Hearts of romaine salad
Pineapple ice cream
Assorted cakes
Coffee
Oysters Yaquino. Season one dozen oysters on the deep shell, with
salt and paprika, put on each a piece of butter and some chopped chives.
Place in oven, bake, and serve very hot.
Potage Grande Mere. Take equal parts of leeks, cabbage, onions and
celery and cut in very small dices. Put in pot, cover with water, season with
salt and pepper, and boil. When soft, add hot milk, and serve.
Fillet of sole, royale. Same as fillet of sole, Joinville.
Potted squab chicken. Prepare the chicken as for roasting. Season well,
and put a small piece of fresh butter in each. Place in a saute pan with butter
and a piece of onion, brown well, basting from time to time. When almost
done drain off the butter, add a cup of stock and a little brown gravy, and
finish roasting. Strain the gravy over the chicken when serving. Serve in
a casserole.
Potatoes a la Reine. Mix well, one cup of boiling water, one ounce of
butter, and a half cup of flour ; cool a little, and add the yolks of two eggs.
Mix this dough with equal parts of fresh-boiled potatoes passed through a
fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon,
in pieces the size of an egg, and drop one by one in warm swimming lard,
heating gradually, so the potato will have time to swell (souffle), before
becoming a golden brown color. When done, salt, and serve on napkin.
D'Uxelles. Put in flat sauce pan three ounces of butter, one chopped
onion, and a slice of ham cut in small dices. Simmer for five minutes. Add
the sterns of fresh or canned mushrooms chopped very fine, and simmer again
for five minutes; then add one-half glass of white wine and reduce. Then
add one-half pint of brown gravy and boil for ten minutes. Finally stir in
one-half cup of fresh bread crumbs, the yolks of two eggs, and season with
salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for gar-
nishing in many ways.
Stuffed fresh mushrooms. Cut the stems from six fresh mushrooms,
wash the heads well, season with salt and pepper, and fill with D'Uxelles.
Place on a buttered dish, sprinkle with grated cheese, put a piece of butter
on the top of each, and bake in a moderate oven.
THE HOTEL ST. FRANCIS COOK BOOK 11
JANUARY 11
BREAKFAST LUNCHEON
Grapefruit juice Pancake Molosol
Pettijohn's with cream Scotch consomme
Crescents Sweetbread patties with cream
Cocoa Meringue glace with raspberries
Coffee
DINNER
Blue Points on shell
Potage Bagration
Celery. Ripe olives
Paupiette of flounder, Bignon
Roast ribs of beef
Anna potatoes
New peas
Escarole salad
Bavarois au chocolat
Assorted cakes
Coffee
Pancake Molosol. Spread some very thin French pancakes with fresh
Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, gar-
nished with leaves of lettuce filled with chopped onions, quartered lemons,
and parsley in branches. The pancakes must be fresh.
Scotch consomme. Boil a piece of mutton very slowly in consomme.
When done strain the broth, add the mutton, cut in small dices, some brunoise,
and some boiled barley.
Sweetbread patties with cream. Cut some parboiled sweetbreads in
small dices and simmer a few minutes with a piece of butter. Add a little
cream and cream sauce, season with salt and Cayenne pepper, boil for ten
minutes. Have some hot patty shells, and fill.
Potage Bagration. Add to cream of chicken some boiled macaroni cut
in pieces one-quarter inch in length.
Paupiette of flounder, Bignon. Stuff some fillets with fish force meat.
Bread, and fry. Serve tomato sauce separate.
Fish force meat. Quarter pound trimmings of fish chopped fine, passed
through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and
pepper.
Veal force meat. Quarter pound raw veal chopped fine, passed through
sieve ; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.
Chicken force meat. Quarter pound raw chicken meat, chopped fine, and
passed through sieve. Add one yolk of egg and a tablespoonful of cream.
Salt and white pepper.
Anna potatoes. Peel some potatoes to a round shape, about the size of
a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper.
Melt some butter in a round mould or hot frying pan, and lay the potatoes
around the bottom; add layer upon layer until they are about two inches in
height. Put some melted butter over them, and bake in a moderate oven
for about a half hour. Drain off the butter and turn out upon a napkin on
a platter.
Meringue glacee, with raspberries. Fill meringue shells with raspberry
ice cream and garnish with fresh raspberries.
12 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 12
BREAKFAST LUNCHEON
Stewed prunes Eggs Mirabeau
Boiled eggs Hasenpfeffer (hare stew)
Dry toast Noodles
Coffee Coffee eclairs
Rolls
Tea
DINNER
Consomme d'Artagnan
Pickles
New England boiled dinner
Apple pie
Coffee
Eggs Mirabeau. Place some stuffed eggs in a buttered shirred egg dish,
cover with cream sauce, and bake in oven.
Hasenpfeffer (hare stew). Cut up a hare in three-inch pieces. Save the
blood and liver in separate dish. Put the cut up meat in an earthen pot
and cover with one-half claret, or white wine, and one-half water. Add one
sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it,
salt, and a spoonful of whole black peppers. Let stand for forty-eight hours,
then drain, strain the juice, and put the meat on a platter. Put in a pan on
the stove one-half pound of butter; when hot add two heaping spoonsful of
flour, and allow to become nice and yellow, stirring all the while to prevent
its burning. Then add the pieces of hare and simmer for a few minutes;
then add the juice and a glass of water or bouillon, bring to the boiling point,
cover and let simmer slowly. Parboil and fry in butter one dozen small
onions; also cut up one-half pound of salt pork in half-inch squares, and
parboil and fry them. When stew is about three-quarters cooked, add the
onions, pork, and a can of French mushrooms, and cook until done. Now
chop the liver fine, mix with the blood, and stir into the stew just before
removing from the fire. Do not let it boil after adding the liver. Season to
taste, and serve with a sprinkle of chopped parsley.
Consomme d'Artagnan. In the bottom of a buttered pan place one sliced
carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one
bay leaf, and some pepper berries. On top place three calf's feet, and simmer
for a few minutes. Then add one-half glass of white wine and one-half glass
of sherry, and three quarts of bouillon or stock. Clarify with the whites of
six eggs, bringing to a boil slowly. Cook until the feet are soft. Strain the
broth through cheese cloth, cut the calf's feet in small pieces and add to the
consomme.
New England boiled dinner. Put a shoulder of salt pork in a pot, cover
with water, bring to a boil, and then allow to become cool. Then put the
pork in a pot with five pounds of brisket of beef, cover with water, add a little
salt, a bouquet garni, three whole turnips, three beets, three carrots and a
small head of cabbage. Cook until the vegetables are soft, then remove, and
continue cooking the meat until well done. Place the meat on a platter, slice,
and place the vegetables around the meat; add some plain boiled potatoes,
pour a little of the broth over all, and serve hot.
THE HOTEL ST. FRANCIS COOK BOOK 13
JANUARY 13
BREAKFAST LUNCHEON
Stewed rhubarb Oyster stew
Broiled finnan haddie Eggs Gambetta
Baked potatoes Mutton chops
Rolls French fried potatoes
Coffee String beans
Camembert cheese and crackers
Coffee
DINNER
Potage Venitienne
Aiguillettes of bass, a la Russe
Beef steak, Provengale
Georgette potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
Oyster stew. Put in a pot six oysters with their own juice, bring to the
boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet
butter, and salt. Serve crackers separate.
Eggs Gambetta. Dip four cold poached eggs in some beaten eggs, then
in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled
calf's brains and sliced truffles, and serve with Madeira sauce.
Potage Venitienne. Beat two spoonfuls of farina, two whole eggs and a
half cup of milk together, stir into one quart of boiling consomme, and cook
for twelve minutes.
Aiguillettes of bass, a la Russe. Remove the skin from the fillets of bass,
and cut in slices (aiguillettes) about one and one-half inches wide and five
inches long. Place in a buttered pan, season with salt and pepper, place on
each piece three or four round slices of cooked carrots, add half a glass of white
wine, cover with buttered paper, and cook slowly. Add some finely cut chervil
to some white wine sauce, and pour over the fish.
Beef steak, Provengale. Cook a small sirloin steak saute in butter, and
season well. Cover one-half of the steak with Bearnaise sauce, and the other
half with Bearnaise sauce mixed with a little puree of tomatoes. On top of each
half place a round potato croquette the size of a walnut, and some Julienne
potatoes around the steak.
Bearnaise sauce. Put in a sauce pan six very finely-chopped shallots, a
spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce
until nearly dry. Then put the pan in another vessel containing hot water, add
the yolks of five eggs and stir in well. Then add one pound of sweet butter cut
in small pieces. Stir the butter in piece by piece, and as it melts the sauce will
become thick, like mayonnaise. Be careful that the sauce does not become too
hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat
extract, some chopped fresh tarragon, and a little Cayenne pepper.
Bearnaise tomatee. One cup of thick puree of tomatoes mixed with two
cups of Bearnaise sauce.
Choron sauce. Same as Bearnaise tomatee.
14 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 14
BREAKFAST LUNCHEON
Grapefruit juice Barquette a 1'aurore.
Grape-nuts with cream Salmon steak with anchovies
Rolls Baked potatoes
Coffee Cheese cake
Coffee
DINNER
Consomme creme de volaille
Salted English walnuts
Frogs' legs, saute a sec
Lamb chops, sauce Soubise
Stewed tomatoes
Brussels sprouts
Hearts of romaine
Meringue Chantilly
Coffee
Barquette a 1'aurore. Small tartelettes filled with Italian salad and cov-
ered with pink mayonnaise sauce.
Italian salad. Use equal parts of carrots, turnips, string beans, and roast
beef cut in small squares, and of boiled peas. Season with salt, pepper, tar-
ragon vinegar and olive oil, and garnish with beets and flageolet beans.
Pink mayonnaise. Add to two cups of mayonnaise, one-half cup of cold
puree of tomatoes.
Consomme creme de volaille. Put some very light chicken force meat
(quenelle) in small round buttered timbale moulds, and cook in bain-marie
(double boiler). When done, slice thin and serve in hot consomme. (See
chicken force meat recipe Jan. 11.)
Cheese cake. One and one-half pounds of cottage cheese, one-half pound
of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of
milk, the whites of three eggs well beaten, and some vanilla extract. Mix
the butter with the sugar, then the cheese, and the yolks of the eggs, one by
one. Then add the milk, flour, and vanilla, and finally the beaten whites of
eggs should be stirred in very slowly. Pour on pie dish or pan lined with a
thin tartelette dough, and bake in a moderate oven.
Sauce Soubise. Parboil six sliced onions, and then pour off the water.
Put in vessel with cold water and salt, and boil till done. Drain off the
water, pass the onions through a fine sieve, add one pint of cream sauce, mix
well, and season with salt and Cayenne pepper.
Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel
with cold water and salt, bring to the boiling point, and allow to cool. Then
put the onions in a well buttered casserole, add a half-pound of parboiled rice,
a little salt, and two ounces of butter. Cover with a buttered paper and the
casserole cover, put in oven and cook until soft. Then strain through a fine
sieve ; put in a vessel and add two spoonsful of thick cream sauce, heat well,
and bind with the yolks of four eggs, season with salt and Cayenne pepper,
and allow to cool. When cold mix with a spoon, and use as needed.
THE HOTEL ST. FRANCIS COOK BOOK 15
JANUARY 15
BREAKFAST LUNCHEON
Broiled Yarmouth bloaters Grapefruit with cherries
Lyonnaise potatoes Scrambled eggs, Turbico
Corn muffins Curried lamb with rice
Coffee Chocolate eclairs
Coffee
DINNER
Blue Point oysters
Potage Marie Louise
Salted hazelnuts
Fillet of sole, Castelanne
Squab en compote
Spinach
Endive salad, French dressing
Coupe St. Jacques
Assorted cakes
Coffee
Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of
Creole sauce.
Curried lamb with rice. Cut three pounds of shoulder and breast of
lean lamb in pieces two and one-half inches square. Parboil and put on fire
in cold water with one carrot, one onion, a bouquet garni, and salt. Boil
until the lamb is done; remove the vegetables, and strain the broth. Put in
another vessel three ounces of butter, melt, add two spoonsful of curry
powder and two of flour, heat, then add a sliced apple and banana fried in
butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain
over the lamb, and serve with boiled rice.
Potage Marie Louise. Mix one quart of puree of white beans with one
pint of thick consomme tapioca.
Fillet of sole, Castelanne. Put six fillets in a buttered pan, season with
salt and pepper, add one-half glass of white wine, cover, and bake in oven
for ten minutes. Make on a round platter a border of boiled rice. Place the
fillets in the center. Strain the fish broth, mix with Creole sauce, and pour
over the fish, completely covering same.
Squab en compote. Prepare four squab as for roasting, except the stuff-
ing. Season well, and put in earthen pot with an onion, carrot, and two
ounces of butter. Put in oven and roast well, basting continually so they
will retain their juice. To a brown gravy, or sauce Madere, add the following :
Eight small onions boiled and fried, eight heads of fresh mushrooms saute
in butter, eight small boiled French carrots, and two small pickles cut in two.
Serve with the squabs.
16 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 16
BREAKFAST LUNCHEON
Oatmeal with cream Clam broth in cups
Boiled eggs Broiled striped bass
Dry toast Vogeleier omelet
Chocolate Field salad
Tartelette au Bar le Due
Coffee
DINNER
Consomme, de la mariee
Boiled codfish, oyster sauce
Roast ribs of beef
Lima beans
Potato croquettes
Escarole and chicory salad
Savarin Montmorency
Coffee
Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with
two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt,
pepper, and plenty of chives, and make into an omelet.
Tartelette au Bar le Due. Line the moulds with tartelette dough, fill
with raw white beans, and bake. When the dough is done remove the beans,
and fill the tartelettes with imported Bar le Due jelly. Decorate with
whipped cream.
Consomme de la Mariee. Boil one quart of consomme. Put the yolks
of four eggs in a soup tureen and stir well, adding the consomme slowly.
Season with a little Cayenne pepper.
Oyster sauce. Parboil a dozen oysters in their own juice for two minutes.
Then strain the broth through a napkin into one pint of cream or Allemande
sauce, add the oysters, and season.
Lima beans. Boil the beans in salt water until soft, drain off, add sweet
butter and a little pepper, and simmer for a few minutes. Serve with a
sprinkle of chopped parsley.
Peas in cream. Boil the peas in salt water until nearly done. Drain
off the water and add just enough thick cream to wet them, and simmer for
five minutes. Then add a cup of cream sauce and cook until the peas are
very soft. Add a little salt and a pinch of sugar.
Coupe oriental. Slice some fresh fruit, such as oranges, pineapple, bananas,
etc., add all kinds of berries in season, and put in a bowl with some sugar
and a small glass of kirsch or maraschino. Allow to macerate for a couple
of hours. Then fill coupe glasses half way to the top with the fruit, and fill
the remainder with vanilla ice cream. Place a strawberry or cherry on top.
Cook about one-quarter of a pound of sugar so that it will crack when cold.
It will require about 310 degrees. Dip a tablespoon into it and shake it over
a stick, to form file sugar (commonly called spun sugar). Cut this sugar
in pieces and form in the shape of a ball, and put on top of the cup before
serving.
THE HOTEL ST. FRANCIS COOK BOOK 17
JANUARY 17
BREAKFAST LUNCHEON
Baked apples with cream Pain mane
Poached eggs on toast Cold roast beef
Puff paste crescents Fresh vegetable salad
English breakfast tea Roquefort cheese and crackers
Coffee
DINNER
Potage Andalouse
Ripe olives
Fillet of Spanish mackerel,
Montebello
Olivette potatoes
Leg of lamb, au jus
Mixed string beans
Tomato salad
Vanilla custard pie
Coffee
Pain mane. Small dinner rolls, split, toasted, and filled with a puree of
sweet-and-sour bananas, and garnished with pimentos.
Fresh vegetable salad. For this salad use any kind of fresh vegetables
in season, such as string beans, Lima beans, carrots, cauliflower, asparagus,
Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring
turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them
in separate bouquets in a salad bowl, and use French dressing, or any other
dressing desired.
Potage Andalouse. To veloute of beef add some cooked tapioca.
Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish,
season with salt and a little Cayenne pepper, cover with buttered paper, and
bake in oven. Dress on a platter, and cover with sauce Bearnaise tomatee.
Olivette potatoes. Cut potatoes with a Parisian potato spoon to the
shape of an olive. Put in a vessel with cold water, bring to the boiling point,
and drain. Melt some butter in a saute pan, add the potatoes, and bake in
oven until a nice golden brown. Drain off the butter, and season with salt.
Sweet potatoes, rissolees. Boil some small sweet potatoes. When done
peel and put in a pan with butter, and roast until brown. Season with salt.
i8 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 18
BREAKFAST LUNCHEON
Baked beans, Boston style Hors d'oeuvres varies
Brown bread Consomme Imperatrice
Omelet with jelly Beef steak, Foch
Coffee Gendarme potatoes
Lettuce salad
Meringue glacee au chocolat
Coffee
DINNER
Oysters on half shell
Creme Maintenon
Queen olives
Fillet of sole, Lord Curzon
Stuffed goose, with chestnuts
Apple sauce
Sweet potatoes, rissolees
Peas in cream
Cold asparagus, mustard sauce
Coupe Oriental
Assorted cakes
Coffee
Consomme Imperatrice. Consomme garnished with small lobster dump-
lings and asparagus tips in equal parts, and a sprinkle of chopped chervil.
Beaf steak, Foch. Use sirloin, tenderloin, or rump steak. Season well,
and saute in butter. Place on a platter and put a thick piece of parboiled beef
marrow, with one fried egg, on top. Serve with the pan gravy.
Meringue glace"e au chocolat. Fill two meringue shells with chocolate
ice cream, place together, and decorate with whipped cream.
Creme Maintenon (soup). Three parts creme a la Reine soup, and one
part thick consomme Brunoise.
Fillet of sole, Lord Curzon. Put six fillets in a buttered pan, season with
salt and a teaspoonful of curry powder, add one-half glass of white wine,
cover with buttered paper, and bake in oven. When done put the fish on a
platter, strain the broth into a pint of white wine sauce, add one chopped
shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms
cut in squares and simmered in butter. Mix, season well, and pour over
the fish.
Stuffed goose with chestnuts. Clean a goose, and keep the liver and
gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a
spoonful of water and place in the oven. The water will soon evaporate and
the fat begin to melt. Baste well until the goose is done. Then remove .the
goose to a platter ; save the grease for other purposes ; and add to the pan
one-half glass of bouillon or stock, and one spoonful of meat extract. Boil
for five minutes. Serve the gravy separately. Also serve giblet sauce and
apple sauce separately. The goose should be served very hot.
THE HOTEL ST. FRANCIS COOK BOOK 19
JANUARY 19
BREAKFAST LUNCHEON
Hothouse raspberries in cream Consomme in cups
Scrambled eggs with bacon Ripe California olives
Dry toast Broiled fillet of sole, maitre d'hotel
Coffee Cucumber salad
Deviled turkeys' legs, with chow
chow
Mashed potatoes au gratin
Brie cheese and crackers
Coffee
DINNER
Potage gentilhomme
Fish dumplings, cream sauce
Small tenderloin steak, Florentine
Romaine salad, Roquefort dressing
English breakfast tea ice cream
Assorted cakes
Coffee
Deviled turkey's legs, with chow chow. Use the legs from a boiled or
roasted turkey. Season with salt and pepper, spread some French mustard
all over the surface, roll in bread crumbs, and broil ; or fry in pan with a piece
of butter. When nice and brown dish up on platter, and garnish with large
leaves of lettuce filled with chow chow.
Mashed potatoes au gratin. Put some mashed potatoes in a buttered
shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese,
put small bits of butter on top, and bake until brown.
Potage gentilhomme. Potato soup with Julienne of carrots.
Julienne. Julienne is the term used in cooking for vegetables, or any
kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should
be prepared and cooked as follows: Cut the vegetables in strips, add salt
and a very little sugar, put in a well-buttered casserole, cover with buttered
paper and the casserole cover. Put in oven and smother until soft. Turn
gently once or twice, with a fork, so as not to break the vegetables.
Small tenderloin steak, Florentine. Broiled tenderloin steak, with sauce
Madere, or brown sauce. Garnish with risotto, and just before serving gar-
nish the risotto with truffles, ham and tongue cut in small squares.
Roquefort dressing, for salads. For four persons take four ounces of
Roquefort cheese, put in salad bowl and mash well with a fork. Add one-
half teaspoonful of salt, two pinches of ground black pepper, two table-
spoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and
pour over the salad. If desired, one teaspoonful of Worcestershire sauce and
a pinch of paprika may be added.
English breakfast tea ice cream. Prepare in the same manner as vanilla
ice cream. Before freezing add some strong tea made of one ounce of English
breakfast tea and one cup of boiling water.
20 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 20
BREAKFAST LUNCHEON
Stewed rhubarb Eggs Oudinot
Boiled eggs Fricassee of veal, with noodle*
Buttered toast Chocolate profiteroles
Coffee Coffee
DINNER
Potage McDonald
Lyon sausage
Fried chicken, Maryland
Cheese cake
Coffee
Eggs Oudinot. Put some stuffed eggs in a shirred egg dish, cover with
cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small
piece of butter on the top of each, and bake in oven until brown.
Fricassee of veal. Cut five pounds of shoulder and breast of veal in
pieces two and one-half inches square, put on fire in cold water, bring to the
boiling point, and then cool. Put back in vessel, cover with water, add one
carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove
the vegetables and bouquet, and use the broth to make the fricassee sauce.
Put in casserole on stove, six ounces of butter, when hot add three-quarters
cup of flour, heat through, then add three pints of the veal broth, stir well and
boil for ten minutes, then bind with the yolks of three eggs and a cup of cream.
Season and strain the sauce over the pieces of veal. Allow to stand five
minutes before serving. Noodles, spaghetti, or other paste, should be served,
either separate or on the side of plate with the stew.
Noodle dough. Mix one pound of flour with five whole eggs, with a
very little or no salt, and a pony of kirschwasser, if desired. Mix well, roll
out very thin, and then let the dough become nearly dry. Then cut in strips,
Have a vessel on the fire, with about a gallon and a half of boiling water.
Add the noodles, and boil for seven minutes over a quick fire, so they will
not stick together. Drain off the water and pour two ounces of hot melted
butter over the noodles. A little grated nutmeg may be added, if desired.
Noodles, like macaroni, may be prepared in many ways.
Chocolate profiteroles. Make some small cream puffs and fill with
whipped cream. Place on a deep dish and cover with a sauce made of one
pint of water, one-half pound of sugar, and three ounces of cocoa. Boil the
water with the sugar, then add the cocoa and stir well. Boil for five minutes.
Potage McDonald. Boil one calf's brains in chicken broth. Make one
quart of cream of barley soup, and strain both together through a fine sieve.
Put in vessel and add one ounce of sweet butter, and, when melted, serve.
Do not let the soup boil after the two have been joined.
Fried chicken, Maryland. Cut up a spring chicken, put in flour, then in
eggs, and then in bread crumbs. Season with salt and pepper. Melt three
ounces of butter in a frying pan, and when hot add the breaded chicken and
fry until golden brown, but be careful not to burn it. It will require about
twelve minutes for a young chicken. When done, put on platter with cream
sauce over the bottom, and garnish with four corn fritters, four small potato
croquettes the size of an ordinary cork, and four strips of fried bacon on top.
THE HOTEL ST. FRANCIS COOK BOOK 21
JANUARY 21
BREAKFAST LUNCHEON
Preserved figs Eg-gs Mery
Oatmeal with cream Re ast fresh leg of pork, au jus
Rolls Apple sauce
Cocoa Spinach
Swiss cheese
Crackers
Coffee
DINNER
Petite marmite
Radishes
Boiled beef, horseradish sauce
Boiled potatoes
Pickled beets
Apple Charlotte
Coffee
Eggs Mery. Scramble eight eggs, well seasoned. Just before they are
done add one sliced truffle and two sliced pimentos. Serve in croustades.
Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot,
one onion, three bay leaves, six cloves, one spoonful of pepper berries, and
a piece of celery. Season the leg of pork with salt and pepper, and a little
sage, if desired. Put on top of the vegetables, and place in oven to roast.
Baste well. When done take out the pork, remove the fat in the pan, and
add to the gravy a cup of stock or bouillon, and one tablespoonful of meat
extract. Boil, strain, and season to taste.
Apple Charlotte. Chop six peeled apples and fry in butter with one-
quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line
a charlotte mould with slices of white bread cut as thin as possible, and
buttered with fresh butter. Fill the mould with the fried apple and bake in
oven for twenty-five minutes. Serve with brandy sauce.
22 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 22
BREAKFAST LUNCHEON
Stewed prunes Canape of fresh caviar
Pettijohn's with cream Scrambled eggs with morilles
Rolls Planked sirloin steak
Coffee Romaine salad
Camembert cheese
Crackers
Coffee
DINNER
Consomme Bretonne
Lyon sausage
Lobster Thermidor
Noisettes of lamb, Cendrillon
Peas au beurre
Celery mayonnaise
Apple water ice
Cakes
Coffee
Scrambled eggs with morilles. Morilles are a species of mushroom rarely
found in the United States. They come principally from Europe in cans, or
dried. When fresh ones are used, saute in butter and mix with the scrambled
eggs. When in can, drain off the water, put in sauce pan with a piece of
butter, season with salt and pepper, simmer for ten minutes, and add to the
eggs. When dried, soak them in cold water over night, wash, and then
proceed in the same manner as with the canned ones.
Planked sirloin steak. Broil the steak in the usual manner. When nearly
done put on a meat plank, put four slices of broiled tomatoes on top, place
four strips of broiled bacon across the tomatoes, and roast in oven for five
minutes. Cover with maitre d'hotel sauce, and garnish with Parisian pota-
toes, parsley in branches, and quartered lemon.
Consomme Bretonne. Make a Julienne of equal parts of celery, onions
and leeks, and serve in consomme.
Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with
olive oil, season with salt and pepper, and put in oven and bake. When done
remove the meat from the shell and cut in small squares. Then make a sauce
as follows : Chop two shallots, a little parsley and tarragon, add one spoonful
of meat extract, or some good meat gravy, and reduce by boiling until nearly
dry. Then add one spoonful of dry mustard, one cup of cream sauce, and
two ounces of fresh butter. Put some of the sauce in the bottom of the shells,
put the lobster in the sauce, and pour the remainder over the top. Sprinkle
with grated cheese, and bake in oven until brown.
THE HOTEL ST. FRANCIS COOK BOOK ?3
JANUARY 23
BREAKFAST LUNCHEON
Poached eggs on toast Mariniert herring
Broiled ham Potato salad
Rolls Lemon pie
Ceylon tea Coffee
DINNER
California oyster cocktails
Bisque of crabs
Ripe olives
Frogs' legs, mariniere
Roast chicken, au jus
Watercress salad
Asparagus Hollandaise
Peach Melba
Carolines (cakes)
Coffee
Bisque of crabs. Take two large raw Pacific crabs and put in vessel with
cold water, season with salt and a bouquet garni, and boil for one-half hour.
Then crack the shells and remove the meat. Use the meat for salad, an entree
dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a
vessel put one-quarter pound of butter and the broken shell, and simmer.
Then add one pint of the water used to boil the crab, and one pint of milk,
and boil for ten minutes. Then add one quart of cream sauce, boil again, and
strain through a fine sieve. Put back in pot, add one pint of boiling thick
cream, salt and Cayenne pepper, and just before serving add three ounces of
sweet butter and one cup of crab meat cut in small pieces.
Cocktail sauce, for oysters (1). One cup of tomato ketchup, one pinch
of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of
Worcestershire sauce, and one tablespoonful of tarragon vinegar.
(2). One cup of tomato ketchup, one-half teaspoonful of paprika, one
spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire
sauce, and the juice of one lemon.
Oyster cocktail. Use California oysters, Toke Points, Blue Points, Lynn-
havens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix
with plenty of cocktail sauce. Set the glass in ice, and serve with lemons
cut in half.
Frogs* legs, mariniere. Cut the hind legs of two dozen small frogs in
two. Put in saute pan with three ounces of butter, season with salt and
pepper, and simmer for five minutes. Then add six chopped shallots and
simmer for three minutes. Then one-half glass of white wine and boil until
nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce
au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped
chives and parsley over the top.
24 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 24
BREAKFAST LUNCHEpN
Preserved strawberries Eggs Chipolata
Finnan haddie in cream Tripe a la mode de Caen
Baked potatoes Chocolate eclairs
Corn muffins Coffee
Coffee
DINNER
Consomme parfait
Pimentos a 1'huile
Sand dabs, meuniere
Leg of lamb, Boulangere
Chiffonade salad
Rolled oats pudding
Coffee
Eggs Chipolata. Make some shirred eggs and garnish with sauce
Madere, to which has been added two small roasted onions, two heads of
mushrooms, two small French carrots, three boiled chestnuts, and two very
small fried sausages.
Consomme parfait. To one pint of lukewarm consomme tapioca add
four raw beaten eggs, put in buttered mould, set in pan in boiling water, and
put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve
in consomme.
Pimentos a 1'huile. This is a plain hors d'oeuvres. Take a can of pimen-
tos, drain off the juice, cut the pepper in four, place on a platter, season with
salt and pepper, add one part vinegar and two parts olive oil, and sprinkle
with chopped parsley.
Leg of lamb, Boulangere. Season a leg of lamb with salt and pepper,
and rub with garlic and butter. Put in roasting pan with a cup of water and
a bouquet garni. Slice two large onions very fine, also six raw potatoes the
size of a silver dollar, mix, season with salt and pepper, and place around the
leg of lamb. Put small pieces of butter on top, put in oven, and baste the
meat only. It will require about one and one-quarter hours to cook. Do not
disturb the potatoes while cooking. When done remove the bouquet garni,
and serve the meat and potatoes very hot, with chopped parsley on top.
Rolled oats pudding. Boil one pint of milk with half of a split vanilla
bean; add two ounces of rolled oats and two ounces of sugar, and cook for
about ten minutes. Remove from the fire. Separate the yolks and whites of
four eggs, add the yolks to the rolled oats and mix well. Beat the whites
very hard with a whip, and add to the batter lightly. Put in buttered pudding
mould and bake in bain-marie (hot water bath) for about thirty minutes.
Take out of mould and serve with vanilla cream sauce.
Vanilla cream sauce. Boil one pint of milk with one-quarter of a split
vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one
spoonful of sifted flour. Pour the boiling milk over this mixture, and put
back on the fire, stir well, and allow to become thick. Then add one cup of
cream, strain and serve.
Cream sauce (sweet — quick). One pint of cream, two ounces of sugar,
and some flavoring. Mix well, and serve hot or cold.
THE HOTEL ST. FRANCIS COOK BOOK 25
JANUARY 25
BREAKFAST LUNCHEON
Oatmeal with cream Hors d'oeuvres varies
Boiled eggs Clam broth in cups
Dry toast Cheese straws
Coffee Broiled lamb chops
French fried potatoes
Cold artichokes, mustard sauce
Apple pie
Coffee
DINNER
Chicken okra
Queen olives
Fillet of sole, Rose Caron
Vol au vent, Toulouse
Roast saddle of venison
Puree of chestnuts
Peas au cerfeuil
Sweet potatoes, Southern style
Lettuce salad
Omelette souffle a la vanille
Coffee
Fillet of sole, Rose Caron. Skin the four fillets of one large sole and
place on a buttered pan. Put on top of each, three slices of cooked lobster,
season with salt and paprika, add one-half glass of white wine, cover with
buttered paper, put in oven and cook for twelve minutes. Remove the fillets
to a platter, taking care that the lobster does not fall off. To the gravy in
the pan add one pint of white wine sauce and boil for ten minutes, then add
two tablespoonsful of ecrevisse butter, and strain the sauce over the fish.
Heat in sherry wine sixteen slices of truffles, and put four on top of each
fillet, after the sauce has been added. Garnish with fleurons.
Sweet potatoes, Southern style. Peel and slice some boiled sweet pota-
toes and put in buttered shirred egg dishes, or pie plates. Add a little salt,
molasses and maple syrup, sprinkle with powdered sugar, put some small
bits of butter on top, and bake in oven until brown.
Vol au vent, or patty shells. Take some puff paste, with six turns, and
roll out to about one-quarter inch in thickness. With a round pastry cutter
about three inches in diameter, cut the paste. Then moisten with egg, and
with the tip of a small knife trace a ring on each patty about one-half inch
from the edge. Bake in a hot oven for about twenty minutes. Take out of
the oven and with the knife point lift off the center cover within the traced
circle, and empty of the uncooked paste inside.
Garniture Toulouse. Cut the garnishing to agree with the size of the
patty. For the size described above cut in pieces about one-half inch square.
For larger patties cut from an inch to an inch and a half square. Use the
boiled breast of chicken, sweetbreads boiled in chicken broth, and French
mushrooms in equal parts, one-half of a sliced truffle to each person, three
chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster
combs. Mix well, and stew in a sauce Allemande made of chicken broth and
well seasoned. Fill the hot patty shells and serve on platter, garnished with
parsley in branches.
26 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 26
BREAKFAST LUNCHEON
Waffles Grapefruit with sherry
Honey in comb Mixed grill
Coffee Cup custard
Lady fingers
Coffee
DINNER
Puree Crecy
Radishes
Bouillabaisse Marseillaise
Roast leg of mutton, currant jelly
String beans
Hashed in cream potatoes
Escarole salad
Napoleon cake
Coffee
Mixed grill. Broil one lamb chop, one breakfast sausage, one slice of
tomato, one whole fresh mushroom head, and one whole lamb kidney. Put
all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish with
watercress.
Cup custard. Mix four eggs, one-quarter pound of sugar, one pint of
milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie
until firm. It will require about one-half hour in a moderate oven.
Bain-marie. This is a term used in cookery for a vessel holding hot
water in which another vessel may be heated at a temperature not above that
of boiling water. Different dishes are variously allowed to stand, cook or
bake in bain-marie. For example, Hollandaise sauce should be kept in bain-
marie in hot water. Hollandaise or Bearnaise sauce, if kept in boiling water,
would turn. A cream soup should be kept in boiling water, as extra cooking
will not harm it. Timbale of chicken, custard for soup, or cup custard, should
be cooked in bain-marie.
Puree Crecy (soup). Slice six carrots very thin, put in casserole with
three ounces of butter, and simmer for thirty minutes. Then add three pints
of well-seasoned chicken broth, and boil for one hour. Strain through a fine
sieve. Serve in a separate dish small squares of bread fried in butter.
Roast leg of mutton. The leg of mutton should hang in the ice box at
least four days before using. If too fresh it will be tough. Rub the mutton
with salt and pepper and, if desired, a little garlic. Put in a roasting pan,
one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put
in the mutton, with a piece of butter on top, and place in oven to roast.
Baste continually. It will require from forty-five to sixty minutes to cook.
If desired well done cook for another thirty minutes. When done take out
the leg, drain off the fat, and make a gravy by adding one cup of stock and
one spoonful of meat extract; boil, season, and strain.
THE HOTEL ST. FRANCIS COOK BOOK 27
JANUARY 27
BREAKFAST LUNCHEON
Stewed rhubarb Salade thon marine
Ham and eggs Stuffed breast of veal, au jus
Rolls Asparagus tips, au gratin
Coffee Potato salad
Savarin au rhum
Coffee
DINNER
Potato and leek soup
Corned beef and cabbage
Plain boiled potatoes
Broiled chicken on toast
Lettuce with egg dressing
Coupe St. Jacques
Assorted cakes
Coffee
Thon marine salad. Tunny fish can be obtained in cans, the best quality
being the French brands. Break up the fish with the fingers, and place on a
platter with leaves of lettuce. The fish should be in pieces about one inch
and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and
a little finely sliced chives, and a sauce of one-third vinegar and two-thirds
olive oil.
Stuffed breast of veal, au jus. Have your butcher prepare a breast of
veal ready for stuffing. Use the same dressing as for chicken, and sew up
the end so the dressing will not fall out while roasting. Put in the roasting
pan one sliced onion and one carrot. Put in the veal and sprinkle with salt
and pepper. Put bits of butter all over the top and roast in oven, basting
often. It will take about an hour to cook in a moderate oven. Remove the
veal to platter when done, and make a sauce by adding to the gravy in pan
one cup of bouillon and one spoonful of meat extract, boil for five minutes,
and strain.
Asparagus tips, au gratin. Put the tips in a buttered pan or silver dish,
cover with well-seasoned cream sauce, sprinkle with grated cheese and small
bits of butter and bake in oven until brown.
Corned beef and cabbage. The best corned beef is that made from the
brisket. Put on fire in cold water and skim when it comes to the boiling
point. Cover and let it boil slowly until about three-quarters done. "Then
add two heads of well-washed cabbage cut in four, and cook with the beef for
at least one hour.
28 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 28
BREAKFAST LUNCHEON
Farina with cream Grapefruit and orange en supreme
Omelet with fine herbs Ripe olives
Rolls Eggs Marigny
Coffee Russian salad
Caramel custard
Coffee
DINNER
Tomate Parisienne (cold)
Consomme parfait
Boiled salmon, Hollandaise
Potatoes nature
Fricandeau of veal, au jus
Sorrel with eggs
Carrots with cream
Baba au rhum
Coffee
Russian salad. Equal parts of boiled carrots, turnips, beets and pota-
toes, cut in small dice, boiled peas, boiled string beans cut in small pieces,
and one slice of cold roast beef cut in small squares. Put all in salad bowl,
season with salt, pepper, a little Cayenne pepper, and just enough tarragon
vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if
any, and form the salad in pyramid shape in the bowl. Spread some thick
mayonnaise over all, and garnish with boiled potatoes and truffles, cut like
a five-cent piece, linking one to the other around the base of the salad like a
chain. On top put a small flower of a boiled and seasoned cauliflower, and
serve very cold.
Caramel custard. Put two ounces of sugar in a copper pan and cook
until it is brown in color, then pour into a custard mould and allow to become
cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla,
add one pint of milk, and strain. Pour over the burned sugar, and fill the
mould. Put in bain-marie and cook until firm. When cool, reverse the cus-
tard on a dish, and serve. The caramel at the bottom of the mould will
serve as a sauce.
Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and
lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very
small dice, and six anchovies in small squares. Put in a bowl, add a pinch
of salt, some fresh-ground black pepper, some chives, parsley and chervil
chopped fine, and one spoonful of vinegar and two of olive oiL Mix well and
pour over the tomatoes.
Sorrel. Sorrel is a fine vegetable for the promotion of health. Remove
the stems from a peck of sorrel and wash the leaves in four different waters,
to remove all the sand. Have a kettle with salted water on the fire. Put the
sorrel into the boiling water and cook for ten minutes, stirring often. Pour
off the water and let stand in the colander fifteen minutes so it will drain
dry, then strain through a fine sieve. Then put the sorrel in a sauce pan
with three ounces of butter and bring to the boiling point. Season with salt
and pepper, and bind with two whole eggs, beaten. Do not let it boil after
adding the eggs, but let it get just hot enough to give the sorrel a firm body.
Garnish with the half of a hard boiled egg, if desired.
THE HOTEL ST. FRANCIS COOK BOOK 29
JANUARY 29
BREAKFAST LUNCHEON
Orange juice Hors d'oeuvres varies
Boiled eggs Eggs a la Russe
Rolls Boiled beef tongue with spinach
Coffee Mashed potatoes
French pastry
Coffee
DINNER
Cream of canned peas
Sardines on toast
Roast beef au jus
Lima beans
Rissolees potatoes
Romaine salad
Raspberry Bavarois
Assorted cakes
Coffee
Eggs a la Russe. Spread a piece of toast with fresh caviar, put an egg
fried in oil on top, and put anchovy sauce around the edge on the platter.
Eggs fried in oil. Fry the eggs one at a time. Have a very small frying
pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn
with a wooden spoon. If any other kind of spoon is used the egg will stick
to it. When of a good yellow color, take out and place on a towel, so the oil
can drain off, and season with salt. The eggs should be soft inside, like a
poached egg.
Anchovy sauce. To a cup of cream add one spoonful of essence of
anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also
made with sauce Allemande, white wine sauce, or even a brown sauce, if
desired. The cream sauce with the essence is more commonly used with eggs.
Boiled beef tongue. Put a fresh beef tongue in cold water and bring
to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni,
one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon
may be used for stock or soup, or to make caper sauce. For beef tongue
with spinach, put plain boiled spinach on platter, sliced tongue on top, and
pour a little of the broth over all.
Raspberry Bavarois. (For four or five persons.) One pint of milk, one
pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar,
six sheets of French gelatine, and one-half pint of raspberry juice. Boil the
milk with the sugar, then pour over the yolks, and set on the fire again until
it thickens, but do not let it boil. Wash the gelatine in cold water, add to
the mixture, and stir until melted. Then set aside until cold. Mix the rasp-
berry pulp with the whipped cream, and stir into the mixture. Put in mould
and place in ice box until set. Turn out on platter, and serve with whipped
cream or raspberry syrup, separate or around the bavarois.
Sardines on toast. Take sardines from can and put on a fine thin wire
broiler and heat quickly. Serve on toast with maitre d'hotel butter on top,
and garnish with quartered lemons and parsley.
30 THE HOTEL ST. FRANCIS COOK BOOK
JANUARY 30
BREAKFAST LUNCHEON
Baked apples with cream Grapefruit with chestnuts
Scrambled eggs with smoked beef Consomme in cups
Rolls Deviled crab
English breakfast tea Lemon pie
Coffee
DINNER
Toke Point oysters
Potage tapioca, Crecy
Terrapin, Maryland
Squab chicken, Michels
Stewed tomatoes
Cepes Tyrolienne (cold)
Fancy ice cream
Cakes
Coffee
Grapefruit with chestnuts. Cut a grapefruit in two and cut free the
sections with a pointed knife. Pour a little maraschino in the center, and
place a marron glace (candied chestnut) on top.
Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped
onion in butter. Season with salt and Cayenne pepper, add two cups of thick
cream sauce, one dash of Worcestershire sauce, one spoonful of English
mustard, and a little chopped chives. Bring to a boil, and bind with the
yolks of two eggs. Then fill the crab shells, spread a little French mustard
over the top, sprinkle with bread crumbs, place a small piece of butter on
each, and bake in the oven. When brown serve on napkin with lemon and
parsley.
Potage tapioca, Crecy. Half consomme tapioca and half potage Crecy,
mixed. No croutons.
Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half
of the juice, and put the tomatoes in a vessel with three ounces of butter,
season with salt, pepper and a pinch of powdered sugar, cover, and simmer
until done.
Cepes Tyrolienne (cold). Cut in small dices one carrot and one celery
root, and put in casserole with one chopped onion and two ounces of butter.
Simmer. Then add one glass of white wine and reduce. Then add one-half
cup of tomato sauce, some chopped chervil, and one can of sliced cepes,
Serve cold.
Squab chicken a la Michels. Season four squab chickens well with salt
and pepper, both inside and out. Put in iron pot with a quarter of a pound
of sweet butter and one onion cut in two. Put the pot on the fire and simmer
slowly, until the chicken and onion are of a good yellow color, turning them
often while cooking. Then add one tablespoonful of white wine and one of
chicken broth, cover, and put in oven for ten minutes, basting frequently.
Put the chickens on a platter, take out the onion, and boil the sauce remaining
in pot with the addition of one teaspoonful of meat extract. Strain over
the chicken.
THE HOTEL ST. FRANCIS COOK BOOK 31
JANUARY 31
BREAKFAST LUNCHEON
Oatmeal with cream Oysters Kirkpatrick
Calf's liver and bacon Country sausages with baked apples
Rolls Potato salad
Coffee Cabinet pudding
Coffee
DINNER
Potage Windsor
Green olives
Fillet of sole, Admiral
Saddle of lamb, mint sauce
String beans
Potato croquettes
Hearts of lettuce
Pineapple biscuit glace
Assorted cakes
Coffee
Oysters Kirkpatrick. Season some oysters on half shell with salt, pep-
per and a little Worcestershire sauce, cover with tomato ketchup, sprinkle
with grated cheese, put a small piece of butter on top of each, and bake in
their own shells for five minutes. Serve quartered lemon separate.
Cabinet pudding. Fill a well-buttered pudding mould with left-over
pieces of sponge, layer or other kinds of cake, cut in small squares, and
mix with one-quarter pound of seedless raisins. Then make a custard of
three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla
flavoring. Mix well, strain, and pour over the cake in the moulds, and bake
in bain-marie for about forty minutes. Remove from the mould and serve
hot, with vanilla cream sauce.
Fillet of sole, Admiral. Put fillets of sole in a buttered saute pan, deco-
rate the top with fish force meat in the shape of an anchor, and cook in white
wine. When done serve with a white wine sauce, with shrimps, oysters and
clams cut in small pieces, in it. Garnish with fleurons.
Potage Windsor. Put in roasting pan five pounds of veal bones, one
carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni,
and three ounces of butter. Roast in oven until well browned, then transfer
to a pot and add one gallon of water, six calf's feet and a little salt, and boil
until the feet are cooked. Strain the broth. Allow the feet to cool, remove
the meat from the bones, and slice in very thin strips. Now put four ounces
of butter in a vessel, heat, and add four ounces of flour and cook until golden
brown. Then add two quarts of the broth, and boil for thirty minutes. Strain,
add the calf's feet, one carrot boiled and cut in very thin round slices, some
small chicken dumplings, a few French peas, and one-half cup of sherry wine.
Season with salt and Cayenne pepper.
32 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 1
BREAKFAST LUNCHEON
Fried hominy Poached eggs with clams, Creole
Currant jelly Chicken croquettes with peas
Crescents Camembert cheese and crackers
Coffee Coffee
DINNER
Oxtail soup, English style
Boiled brook trout, Hollandaise
Potatoes nature
Roast staffed duckling, apple sauce
Broiled sweet potatoes
Brussels sprouts in bouillon
Romaine salad
French pancake
Coffee
Clams, Creole. Heat two dozen clams in their own juice, but do not
allow them to boil. Then add one pint of Creole sauce.
Poached eggs with clams, Creole. Serve poached eggs on toast, covered
with clams Creole.
Ox tail, English style. Cut two ox tails in small pieces, put on the fire
in cold water, salt, and bring to the boiling point. Take off the stove and
allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail,
and roast until colored. Then sprinkle the pieces with two large spoonsful
of flour, and cook again until of a good brown color. Then add one gallon
of bouillon, stock or hot water ; bring to a boil, and skim. Then boil for one
hour. Now add three carrots and two turnips cut in very small squares,
and one pound of whole barley, and boil for two hours. Then add one pint
of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a
little Cayenne, some chopped parsley, and one-half cup of tomato ketchup.
Boil again for ten minutes, and before serving add one glass of sherry wine,
Broiled sweet potatoes. Peel four boiled sweet potatoes, and slice length-
wise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil,
and broil on both sides on an iron broiler. Serve on a platter with melted
butter poured over them.
Brussels sprouts in bouillon. Clean and wash thoroughly one quart of
Brussels sprouts. Put a vessel on the fire, with one gallon of water and a
tablespoonful of salt. When boiling add the sprouts and cook for five min-
utes ; then cool off with cold water. Put the cold sprouts in a casserole, add
two ounces of butter, salt, pepper, one cup of bouillon and a little chopped
parsley. Cover, and simmer until well done. Sprouts should be served whole,
so do not touch with spoon while cooking.
THE HOTEL ST. FRANCIS COOK BOOK 33
FEBRUARY 2
BREAKFAST LUNCHEON
Stewed rhubarb Smoked goosebreast
Boiled eggs Tomcods, meuniere
Dry toast Broiled fresh spareribs, with lentils
Coffee Vanilla bavarois, with Bar le Due
Cookies
Demi tasse
DINNER
Consomme Doria
Scallops, Jerusalem
Spring lamb tenderloin, Thomas
Fried egg plant
Chicory and escarole salad
Homemade apple pudding
Coffee
Tomcods, meuniere. Season six tomcods with salt and pepper, and rotl
in flour. Melt four ounces of butter in a frying pan, put in the tomcods and
fry. When done put on platter and sprinkle with chopped parsley and the
juice of two lemons. Put four ounces of butter in the pan and cook to the
color of a hazelnut. Pour the butter over the fish, garnish with quartered
lemon and parsley in branches.
Broiled spareribs with lentils. Broil some spareribs and place on platter.
Garnish with lentils, and serve with a border of Madeira sauce.
Lentils. Soak two pounds of lentils in cold water for six hours, then put
on fire with one quart of water, a pinch of salt, one ham bone, one carrot,
one onion and a bouquet garni. Boil for about two hours, when the lentils
should be soft; remove the vegetables and the bouquet, and drain off the
water. Then chop two large onions very fine, put in casserole with three
ounces of butter, cover, and simmer until done. Add the lentils and a cup
of brown meat gravy, some chopped parsley and ground pepper, simmer for
twenty minutes, and serve hot.
Lentil salad. Take some of the boiled lentils, before the onions and
brown gravy have been added, and serve with French dressing.
Vanilla Bavarois with Bar le Due. Bar le Due is a currant jelly made
in the village of Bar le Due, France. There are two kinds, red and white.
Make a vanilla bavarois, place on platter, and pour some red Bar le Due
around the base.
Homemade cookies. Work one-quarter pound of butter and one-quarter
pound of sugar together until creamy, then add three eggs, one by one, and
whip well. Then add one-quarter pound of sifted flour and some flavoring,
preferably the rind of a lemon. Dress the batter in fancy, or plain round,
shapes, on a buttered pan, and bake in a quick oven.
34 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 3
BREAKFAST LUNCHEON
Grapefruit Canape of sardines
Ham and eggs Eggs Benedict
Rolls Sweetbread cutlets, cream sauce
Coffee Broiled fresh mushrooms
Fruit salad, Chantilly
Coffee
DINNER
Potage Lamballe
Frogs' legs, saute a sec
Wiener schnitzel
Spaghetti Milanaise
Terrine de foie gras, cold
Lettuce salad
Nesselrode pudding
Cakes
Coffee
Eggs Benedict. Cut an English muffin in two, toast, and put on platter.
Put a slice of broiled ham on top of each half, a poached egg on top of the
ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.
Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your
butcher cut them for you. Season with salt and pepper, roll in flour, then
in beaten eggs, and then in bread crumbs. Put some melted butter in a frying
pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done.
Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice
of lemon. Roll a fillet of anchovy around your finger to form a ring, place
on a slice of lemon and fill the ring with capers.
Fruit salad, Chantilly. Slice some fresh fruit, such as oranges, pears,
pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful
of granulated sugar, one pony of kirschwasser or maraschino, and allow to
macerate for about an hour. Put in glasses or saucers, and serve with
whipped cream on top.
Fruit salad au kirsch. Same as above, but use kirschwasser only, to
macerate, and omit the whipped cream.
Fruit salad au marasquin. Same as au kirsch, only use maraschino
instead of kirschwasser.
THE HOTEL ST. FRANCIS COOK BOOK 35
FEBRUARY 4
BREAKFAST LUNCHEON
Guava jelly Hors d'oeuvres varies
Rolled oats with cream Fillet of halibut, au vin blanc
Plain omelet Broiled pig's feet, special
Rolls Celery root, field and beet salad
Coffee Assorted fruit
Coffee
Bisque of clams
Broiled Alaska black cod
Breast of squab under glass,
St. Francis
Asparagus Polonaise
Coupe Viviane
Assorted cakes
Coffee
Broiled Alaska black cod. This Alaskan fish is brought from the north
frozen, and is very fine, being rich and fat. Broiling is the best way of
preparing it, as it needs a quick fire to cook the oil in the fish. Season well,
and serve with maitre d'hotel sauce made with plenty of lemon juice.
Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of
asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with
salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in
a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs,
fry until brown, and pour over the tips of the asparagus.
Breast of squab under glass, St. Francis. Season the breast of a raw
squab with salt and pepper, and roll in flour. Fry in butter for two minutes,
or until nice and brown. Fry in the same butter, very lightly, one slice of
Virginia ham. Then fry in same pan the heads of four fresh mushrooms,
well seasoned. Put a slice of toast in a buttered shirred egg dish, put the
ham on the toast, the breast of squab on the ham, and the mushrooms on top.
Pour well-seasoned cream sauce over all, cover with a glass bell that fits
just inside of the edge of the shirred egg dish, put in the oven and cook for
ten minutes.
Boiled lettuce. Boil six heads of lettuce in salted water. When done
strain off the water and pound the lettuce through a fine colander. Add two
ounces of butter and one cup of cream, heat well, and serve.
36 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 5
BREAKFAST LUNCHEON
Baked apples with cream Omelet with soft clams, Newburg
Buttered toast Breaded lamb chops, tomato sauce
Cocoa New string beans
Potatoes au gratin
Mince pie
Coffee
DINNER
Seapuit oysters
Potage Talleyrand
Planked smelts
Tournedos Rossini
Jets de houblons
Gauffrette potatoes
Romaine salad, Roquefort dressing
Curasao sorbet
Alsatian wafers
Demi tasse
Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce,
one cup of thick cream and one gill of sherry wine. Bring to the boiling
point and bind with the yolk of one egg and a little cream. Then stir slowly
into the sauce two tablespoonsful of lobster or crayfish butter. This sauce
is used a great deal in hotel and restaurant cookery.
Soft clams, Newburg. Take the bellies of two dozen soft clams and put
in a buttered saute pan, add one spoonful of Madeira wine, cover the pan,
and warm them through. Do not stir, as the clams will break easily. Then
add one and one-half cups of sauce Newburg, well seasoned with salt, pepper
and a litle Cayenne pepper. Mix and serve in a chafing dish.
Omelet with soft clams. Make a plain well-seasoned omelet. Put at
each end a bouquet of clams Newburg, and pour on each side of the omelet
a litle sauce Newburg.
Potage Talleyrand. Put in soup tureen one quart of consomme tapioca,
one grated fresh, or two grated canned truffles, one glass of dry sherry wine,
a pinch of Cayenne pepper,
Tournedos. Tournedos are small tenderloin beef steaks, trimmed free
of fat. They may be either broiled or sauteed, and served with maitre d'hotel
sauce. Mostly used as an entree with fancy garniture.
Tournedos Rossini. Salt and pepper the tournedos, saute in butter, and
put on a platter. Take one slice of fresh goose liver (or Strassbourg goose
liver au natural), season, roll in flour, saute in butter, and put on top of the
tournedo. Simmer a large head of fresh mushroom in butter, and place on
top of the goose liver, lay two slices of truffle on top of the mushroom, and
pour well-seasoned Madeira sauce over all.
THE HOTEL ST. FRANCIS COOK BOOK 37
FEBRUARY 6
BREAKFAST LUNCHEON
Preserved figs Antipasto
Scrambled eggs with bacon Essence of chicken in cups
Rolls Cheese straws
Coffee Bear steak, port wine sauce
Chestnuts and prunes
Fried egg plant
Mexican salad
Corn meal pudding
Coffee
DINNER
Clam chowder
Ripe olives
Striped bass saute, miller style
O'Brien potatoes
Asparagus Hollandaise
Cold Westphalia ham
Omelette soufflee a la vanille
Coffee
Scrambled eggs with bacon (1). Put some plain scrambled eggs in a
deep platter with strips of broiled bacon over the eggs.
(2) Cut six slices of bacon in small squares, put in casserole with one-
half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed
with one-half cup of cream, season with salt and pepper, and cook in the
usual manner.
Antipasto. This is an Italian relish (hors d'oeuvre), and can be obtained
in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in
oil. Serve on a napkin, in the can, with quartered lemons and parsley around
the sides.
Essence of chicken. Put in a casserole one chopped raw fowl, or plenty
of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir
well, and add slowly two quarts of strong chicken broth. Bring to a boil,
strain through a napkin, and serve in cups.
O'Brien potatoes. Peel two large boiled potatoes, cut in one-half inch
squares, and put in hot fat to gain color. Cut two red peppers (pimentos)
in small squares and put in a saute pan with one ounce of butter. When
the peppers are hot add the potatoes, season with salt and pepper, and mix
carefully so the potatoes will not break.
Omelette Soufflee. Mix one-half pound of sugar with the yolks of two
eggs, add one-half of a split vanilla bean, and beat until light and flufHy.
Remove the pieces of vanilla bean. Beat the whites of eight eggs until abso-
lutely stiff, and then add to the batter lightly. Arrange on a silver platter
in fancy shape, and decorate with a pastry bag with a fine tube. Dust with
powdered sugar, and bake in a rather hot oven for a few minutes.
38 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 7
BREAKFAST LUNCHEON
Cactus fruit with lemon Eggs Lackmee
Broiled pigs' feet, Chili sauce Lamb steak, Bercy
Shirred eggs with parsley String beans
Dry toast Mashed potatoes
Cocoa Fruit salad au Marasquin
Coffee
DINNER
Consomme Julienne
Fillet of flounder, Cansale
Tenderloin of beef, Malvina
Escarole and chicory salad
Almond cake
Coffee
Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with
powdered sugar and lemon separate. No cream.
Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season,
roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish
with lemon and parsley. Serve hot or cold Chili sauce, separate.
Shirred eggs with parsley. Crack two eggs on a buttered shirred egg
dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and
bake in oven for three minutes.
Eggs Lackmee. Put four poached eggs on toast. Chop some boiled
chicken very fine, add one cup of cream sauce, one-half cup of cream, put
on the stove and bring to the boiling point, season with salt and a little
Cayenne pepper, and pour over the eggs.
Lamb steak. Cut the steak crosswise from a leg of young lamb, and
about one inch in thickness. Season with salt and pepper, roll in oil and
broil; or saute in pan with butter. Use as an entree dish, or in place of
the roast.
Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare
as follows : Mix one-quarter pound of fresh butter with salt, pepper, three
fine chopped shallots, one small piece of garlic mashed fine, some chopped
parsley, chervil and chives. Spread over the meats or fish, and put in hot
oven for two minutes. (Called also sauce Bercy.)
Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan,
season with salt and pepper, add the juice of one dozen oysters, one-half
wineglass full of white wine, cover with buttered paper, and bake in oven.
When done remove the fillets and add to the pan one-half pint of white wine
sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain.
Poach the dozen oysters, and, with a small can of French mushrooms, add
to the sauce, and pour over the fish.
Tenderloin of beef, Malvina. A roast tenderloin with sauce Madere,
garnished with small onions saute, potatoes rissolees, and whole chestnuts
glace au Madere.
Chestnuts glace. Put one-half pound of boiled chestnuts in a saute pan
with two spoonsful of meat extract, and cook for ten minutes.
Chestnuts glace au Madere. Add to chestnuts glace a little sauce Madere,
just before serving.
THE HOTEL ST. FRANCIS COOK BOOK 39
FEBRUARY 8
BREAKFAST LUNCHEON
Baked apples with cream Omelette Louis XIV
Boiled eggs Chickens' livers saute, au Madere
Dry toast Puree of Lima beans
Chocolate with whipped cream Sago pudding
Coffee
DINNER
Seapuit oysters
Cream of celery, Kalamazoo
Ripe California olives
Fillet of pompano, en papillote
Roast chicken
Watercress salad
Chateau potatoes
Fresh asparagus, Hollandaise
Peach Mona Lisa
Assorted cakes
Coffee
Omelette Louis XIV. Chop the white meat of a boiled fowl very fine,
mix with one truffle cut in small dices and one-half cup of well-seasoned
cream sauce. Place in the center of a plain omelet, turn on a platter, and
pour some cream sauce around the edge.
Chickens' livers saute, Forestiere. Clean a dozen chicken livers, cut in
two, and season with salt and pepper. Melt a piece of butter in frying pan,
add the livers, and saute over a quick fire for a few minutes. Slice one pound
of fresh mushrooms and fry them in butter. Then put the mushrooms and
livers together in a sauce pot on the stove, and cover with two cupsful of
brown gravy or Madeira sauce. Get as hot as possible without boiling, serve
in deep dish, or chafing dish, with chopped parsley on top.
Puree of Lima beans. Take one can, or a pound of fresh boiled Lima
beans, and pass through a fine sieve. Put in pot, add two ounces of butter,
season with salt and pepper, and serve hot. If too thick add a soupspoonful
of cream or consomme.
Cream of celery, Kalamazoo. Make a cream of celery soup. Take the
inside of two stalks of celery and cut in very small dices boiled, and use for gar-
nishing.
Fillet of pompano en papillote. Take four small Pacific pompano, or
the fillets of a large Florida pompano, season, roll in flour, and put in pan
in two ounces of hot butter. Fry on both sides until nearly done. Simmer
two chopped shallots in one ounce of butter for a minute, then add six chopped
fresh mushrooms, and simmer for ten minutes. Now add one spoonful of
Madeira sauce, season with salt and pepper, and cook for five minutes to a
puree. Add the juice of a lemon, some chopped parsley, and one ounce of
sweet butter. Now cut four pieces of manilla paper in the shape of a heart
about ten inches high and fourteen inches wide. Fold in center, then open
out flat on the table and oil well on one side. Put a teaspoonful of the mush-
room puree on one half of the paper, place the pompano on top, and another
spoonful of the puree on top of the fish. Now fold the free side of the paper
over the top, and turn in the edges to close tight the opening. Put on a flat
pan and place in an oven for a few minutes. Be careful not to burn, and
40 THE HOTEL ST. FRANCIS COOK BOOK
serve in the papers on a silver platter. Other fish may be substituted for
pompano if desired.
Papillote, club style (for fish). Fry the fish as above. Omit the puree
of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot
potato, and one slice of lime. Finish as above.
Veal chops en papillote. Season four veal chops with salt and pepper,
fry in butter, and finish in paper, with the puree of mushrooms and the addi-
tion of a slice of cooked ham on top, before folding the paper.
FEBRUARY 9
BREAKFAST LUNCHEON
Stewed prunes Eggs Henri IV
Broiled salt mackerel, melted Pork tenderloin, sauce Madere
butter Fried sweet potatoes
Baked potatoes Stewed apples
Rolls Sherry wine jelly
Coffee Coffee
DINNER
Consomme national
Radishes
Fried fillet of sole, Marechal
Roast rack of lamb, mint sauce
String beans
Mashed potatoes
Nesselrode pudding
Cakes
Coffee
Wine jelly. Dissolve four ounces of French gelatine in two quarts of
water, add one pound of sugar, the rind and juice of six lemons, the juice
of three oranges, a piece of cinnamon stick, and six cloves. Stir well and
put on fire to boil. Then stir quickly into the jelly the whites of six eggs,
partly beaten, and boil again. Then take off the fire and strain through a
flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and
put on ice until firm. To remove the jelly, dip the moulds in hot water, and
turn out on a cold dish. For the following jellies use a wine glassful of the
respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein
wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle
wine, Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc.
Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly
mould and cover with wine jelly. Put in ice box until firm.
Jelly a la Russe. Put some empty jelly moulds on ice until cold, then
pour a little wine jelly in the bottom and allow to set. Do not let the balance
of the jelly set, but add a pony of Russian kummel, put in bowl and beat
with a whip until it looks like white frost. Then fill the moulds to the top
with the beaten jelly, and set in the ice box until needed.
Fillet of sole, Marechal. Salt and pepper the fillets, dip in milk, then in
flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming
lard, and serve on napkin with lemon and fried parsley. Serve the following
sauce separate : Two cups of cream sauce, one dozen parboiled oysters, one-
quarter pound of picked shrimps, and six sliced canned mushrooms.
THE HOTEL ST. FRANCIS COOK BOOK 41
FEBRUARY 10
BREAKFAST LUNCHEON
Grapefruit Pickled oysters
Omelet with chives Toasted rye bread
Corn muffins Consomme vermicelli
Coffee Calf's head a la poulette
Potato croquettes
Hot mince pie
American cheese
Coffee
DINNER
Puree of pheasant, St. Hubert
Planked smelts
Bacon and cabbage
Boiled potatoes
Roast ribs of beef, au jus
Chiffonnade salad
Tutti frutti ice cream
Assorted cakes
Coffee
Consomme vermicelli. Boil one-half pound of vermicelli in two quarts
of salt water for five minutes. Drain, and add to three pints of consomme.
Serve grated cheese separate.
Calf's head, poulette. Take one boiled calf's head and cut in pieces two
inches square. Mix with one quart of poulette sauce, and serve in chafing
dish.
Puree of pheasant, St. Hubert. Remove the breast of a roasted pheasant
and cut in small squares. Put the rest of the pheasant in a pot and cover
with two quarts of bouillon, add a bouquet garni, and boil for one hour. In
a sauce pot put three ounces of butter ; when hot add three spoonsful of flour,
and allow to become nice and brown. Then strain the broth into the sauce
pot and boil for thirty minutes. Chop the pheasant very fine and add to the
soup, boil again, and strain through a fine sieve. Season with salt and pepper,
add the cut-up pheasant breast, and a glass of fine dry sherry wine.
Bacon and cabbage. Cut a large head of cabbage in four, wash well, and
put in two quarts of water, with a little salt, and boil. Then drain off the
water, add fresh water and two pounds of bacon, and boil until the bacon
is well done. Put the cabbage on a platter, slice the bacon and put on top
of the cabbage.
Tutti frutti ice cream. Macerate one-quarter of a pound of chopped
candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart
of vanilla ice cream. Put in the bottom of a mould a little raspberry water
ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt,
and leave for about an hour and a half. Turn out on platter and decorate
with candied cherries and angelica.
42 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 11
BREAKFAST LUNCHEON
Oatmeal with cream Eggs Bresilienne
Rolls Sirloin steak, marchand de vin
Chocolate Fried egg plant
Whipped cream Farina pudding
Coffee
DINNER
Potage Waldaise
Fish dumplings, white wine sauce
Mutton chops, provenqale
Mashed potatoes
String beans
Hearts of romaine
Fancy ice cream
Cakes Coffee
Eggs Bresilienne. Put some boiled rice on a platter, place a poached
egg on top, and cover with tomato sauce mixed with a little chopped ham.
Sirloin steak, marchand de vin. Cut four slices of sirloin steak about
one-half inch thick, season with salt and pepper, and roll in flour. Have
three ounces of hot butter in a pan and fry the steaks for two minutes.
Remove the steaks to platter. Chop two shallots very fine and put in pan,
allow to become hot, add one-half glass of claret, and reduce one-half. Then
add one spoonful of meat extract, the juice of one lemon, and some chopped
parsley and pour over the steaks. Garnish with Parisian potatoes.
Parisian potatoes. Take some large potatoes and cut out a quart of small
potatoes with a round Parisian spoon. Put on fire in cold water, with one
spoonful of salt, and boil for three minutes. Drain off the water and put
the potatoes in a flat saute pan with three ounces of butter. Put in oven and
roast for about twelve minutes, or until golden yellow. Try with fingers to
see if done. Serve in a deep dish.
Potage Waldaise. Mix one quart of consomme tapioca with one quart
of puree of tomato soup, add four slices of boiled ham cut in small squares.
Fish dumplings, white wine sauce. Remove the skin and bones from one
pound of halibut, sole, salmon or other fish, put in mortar, mash well, and
mix with the following dough : One cup of boiling water, one ounce of butter,
and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs,
and mix with the mashed fish. Season with salt and a little Cayenne pepper,
strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter
pint of thick cream, adding it little by little. To make dumplings, drop tea-
spoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or
water with salt, and cook very slowly for five minutes. Serve in chafing dish
covered with white wine sauce. These dumplings are also called quenelles
of fish, and are used for fish patties, vol au vent, or garniture for fish. If made
very small, can be served with clam broth. The forcemeat can be used for
fish timbales and stuffing for fish.
Timbale of bass. Make a force meat as above, with any kind of bass,
fill small well-buttered timbale moulds, and boil in bain-marie. Then cover
with buttered paper and put in oven for ten minutes. Turn out on platter,
and serve with any kind of fish sauce. For a fancy decoration slices of
truffles or pimentos may be cut in the shape of stars, crescents, initials, etc.,
and placed in the bottom of the timbale moulds, then fill with the forcemeat
and cook.
THE HOTEL ST. FRANCIS COOK BOOK 43
FEBRUARY 12
BREAKFAST LUNCHEON
Sliced pineapple Eggs a la tripe
Broiled lamb kidneys with bacon Kingfish saute meuniere
Lyonnaise potatoes Cucumber salad
Rolls Chicken saute, Parisienne
Coffee French peas
Corn meal pudding
Coffee
DINNER
Potage Minestra
Queen olives
Fillet of barbel, regence
Tournedos Beresford
Potatoes chateau
Asparagus Hollandaise
Baked Alaska
Coffee
Eggs a la tripe. Slice an onion very fine, put in casserole with two
ounces of butter, cover, and simmer. Cook until the onions are soft, but not
colored. Then add two spoonsful of flour, allow to get hot, pour in one pint
of boiling milk, season with salt and pepper, and boil for five minutes. Slice
eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce
and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley
on top.
Chicken saute, Parisienne (1). Joint a young chicken and saute in pan
with two ounces of butter. Season with salt and pepper, and when done add
two cups of tomato sauce and one dozen sliced canned French mushrooms.
Cook for two minutes in the sauce, dress the chicken on platter, pour the
sauce over it, and garnish with macaroni in cream.
(2) Joint the chicken and put in saute pan with two ounces of butter,
and season with salt and pepper. When nearly done, add two chopped
shallots and heat them through, only. Add one cup of sauce Madere, the
juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.
Sago pudding. One quart of milk, one-half of a split vanilla bean, one-
quarter pound of sago, six ounces of sugar, the yolks of six eggs and the
whites of six eggs. Boil the milk and the vanilla bean together, add the sago,
and cook until well done and like a stiff batter. Take off the fire, add the
sugar and the yolks, and mix well. Beat the whites until very stiff and dry,
and then add to the batter and mix lightly. Put in buttered moulds and bake
in moderate oven for nearly an hour. Turn out of moulds and serve with
vanilla sauce.
Corn meal, rice, tapioca and farina puddings are made in the same manner
as sago pudding.
Sago pudding, family style. One quart of milk, one-half of a split vanilla
bean, three ounces of sago, six ounces of sugar, two eggs and one cup of
cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla
extract), add the sago, and cook well. Mix the sugar, eggs and cream, and
add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven
to color the top, and serve either hot or cold, with cream separate.
Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are
made in the same manner as sago pudding, family style.
44 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 13
BREAKFAST LUNCHEON
Stewed prunes Eggs Troubadour
Boiled eggs Haricot of mutton
Buttered toast French pastry
Cocoa with whipped cream Coffee
DINNER
Potage Voisin
Smoked goosebreast
Fillet of sole, Choisy
Sweetbreads Eugenie
Roast leg of lamb, au jus
Julienne potatoes
Celery mayonnaise
Curasao jelly
Coffee
Eggs Troubadour. Spread four pieces of toast with puree de foie gras
(goose liver pate), put a poached egg on top of each, and cover with sauce
Perigord.
Haricot of mutton (stew). Cut five pounds of lean shoulder of mutton
in pieces two inches square. Put in roasting pan with a little butter or fat,
season with salt and pepper, and roast in oven until nice and brown. Add
four spoonsful of flour and roast again until the flour is brown. Then put
in a casserole and cover with boiling water, add a bouquet garni, six French
carrots, six turnips cut in small pieces, season with salt and pepper, and boil
for one hour. Remove the bouquet garni, and add one pint of puree of
tomatoes, or a can of tomatoes strained through a fine sieve, and boil again,
with the pot covered, until done. Before serving add some boiled string
beans and chopped parsley. A little Worcestershire sauce may be added if
desired.
French pastry. This is a term used in hotels and restaurants for a platter
of mixed individual fancy cakes, such as eclairs, fruit tartelettes, moka cake,
Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.
Potage Voisin. Half puree of peas and half puree Crecy. Before serving
add a handful of boiled rice.
Smoked goosebreast (Hors d'oeuvre). The most common goosebreast
is imported from Germany; that made in the United States is seldom to be
found in the markets. Do not cook ; slice very thin, and serve on an ice-cold
china platter, decorated with chopped meat jelly, and garnished with parsley
in branches.
Fillet of sole, Choisy. Put the four fillets of a sole in a buttered pan,
season with salt and a little Cayenne pepper, add one-half glass of white
wine, cover with a buttered paper, and bake in oven. When done dress on
a platter, and cover with green Hollandaise sauce, with a slice of truffle
on top.
Green coloring (Vert d'epinards) . Mash in mortar a peck of well-washed
spinach. When very fine strain through a piece of cheesecloth, put in a
bowl, set in hot water (bain-marie), and boil until set. When cold it will
be a firm green mass, and may be used for coloring sauces, soups, etc.
Green Hollandaise sauce. Mix one pint of Hollandaise sauce with one
spoonful of green coloring (Vert d'epinards).
THE HOTEL ST. FRANCIS COOK BOOK 45
FEBRUARY 14
BREAKFAST LUNCHEON
Stewed rhubarb Smoked eels
Plain omelet Pumpernickel with sweet butter
Rolls Roast loin of pork with sauerkraut
Coffee Plain boiled potatoes
German huckleberry pie
Coffee
DINNER
Lynn Haven oysters
Cream of cauliflower
Pickles
Broiled Spanish mackerel, sauce
fleurette
Chicken saute, Portugaise
Artichokes Hollandaise
Hearts of lettuce, French dressing
Diplomate pudding
Assorted cakes
Coffee
Smoked eels. Imported German canned eels. Serve on napkin with
quartered lemons and parsley in branches.
Sauerkraut, Alsatian style. Spread one-quarter of a pound of goose
grease (lard will do) in the bottom of a casserole, then put in one pound
of sauerkraut, then two pounds of bacon, then another pound of sauerkraut,
and another quarter pound of goose grease on top. Then add a pint of white
wine and a pint of bouillon, cover with a buttered paper and the casserole
cover, put on the stove and bring to a boil. Then put in oven and cook for
an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced,
as a garnish.
Sauerkraut, German style. Put one-quarter pound of lard in a casserole,
add one pound of sauerkraut, two pounds of salt pork, one bouquet garni,
one whole onion, one carrot, and on top another pound of sauerkraut. Then
add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon.
Cover, and cook in oven for two hours. Then remove the bouquet garni,
onion and carrot, and serve the sauerkraut with the salt pork.
Sauerkraut, Hungarian style. Put in a casserole one-quarter pound of
lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika
and three peeled and chopped tomatoes. Then add two pounds of bacon and
another pound of sauerkraut, and sprinkle again with another spoonful of
paprika and three chopped tomatoes. Add a pint of sweet white wine and
a pint of bouillon, and one bouquet garni. Cover and bake in oven for one
hour and a half. Remove the bouquet garni, and serve with the bacon sliced.
Special notice for sauerkraut. Avoid salt, as the sauerkraut is seasoned,
and the bacon and salt pork are salty also. If the raw sauerkraut is too salty,
lay it in a dish pan, cover with water, and squeeze out with the hands imme-
diately. Do not let it remain in the water but a second.
Other meats may be cooked in the sauerkraut, as beef and pork together,
lamb and pork, beef and lamb, or pheasant or other game.
46 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 15
BREAKFAST LUNCHEON
Baked apples with cream Eggs Bagration
Baked beans, Boston style Chicken hash on toast
Boston brown bread Chocolate eclairs
Coffee Coffee
DINNER
Hors d'oeuvres varies
Mock turtle soup
Ripe California olives
Aiguillettes of sole, hoteliere
Sweetbreads braise, Clamart
Roast partridge, bread sauce
Jets de houblons
Soufflee potatoes
Endives salad
Fancy ice cream
Assorted cakes
Coffee
Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard-
boiled egg, cut in two, on top, and cover with the following sauce. Take
any kind of cold meats that may be left over, such as lamb, beef, ham or
tongue, and cut in small dices. Also a few mushrooms and truffles cut in
the same way. Put in a casserole with a cup of cream sauce, season with salt
and pepper, and bring to a boil.
Chicken hash on toast. Cut the breast of a boiled fowl in small squares.
Put in a casserole one cup of cream sauce, one gill of thick cream and the
chicken, season with salt and pepper, and cook together. Serve on a platter
on dry toast.
Aiguillettes of sole, hoteliere. Put aiguillettes of sole (long fillets) in
a buttered pan, season with salt and pepper, cover with a glass of white wine,
and cook for ten minutes. Then put the sole on a platter, and reduce the
wine until nearly dry. Then add a pint of Bearnaise sauce and pour over
the fish.
Mock turtle soup. Put in pan six pounds of cut veal bones, two sliced
onions and one carrot, and four ounces, of butter, and roast until brown.
Then add one-quarter pound of flour and brown again. Change to a vessel,
add two gallons of water, one can of tomatoes, a bouquet garni, some salt,
a spoonful of black pepper berries, and two cloves, and boil for two hours.
Add one pint of cooking sherry and boil again for thirty minutes. Skim,
and remove the grease from the top, and strain through a cheesecloth. Then
take one-quarter of a boiled calf's head and cut in small squares and put in
a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper,
and boil for five minutes. Now add the strained soup to the calf's head.
Before serving add three thin slices of smoked beef tongue cut in small
diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small
squares.
Roast partridge. Tie a piece of fresh fat pork over the breast of the
dressed partridge, season inside and out with salt and pepper, put in roasting
pan with a piece of butter, and put in oven. Baste often so the meat will
THE HOTEL ST. FRANCIS COOK BOOK 47
not become dry. It will require about thirty minutes to cook. Serve with
lemon and watercress, and bread sauce separate.
Bread sauce, for game. To a pint of boiling milk add one whole onion,
a bay leaf with two cloves stuck through it, and one and one-half cups of
fresh bread crumbs, and boil for a few minutes. Then remove the onion and
bay leaf and cloves, and season with salt and Cayenne pepper. Before serving
add two ounces of sweet butter.
Bread crumbs, for game. Put in frying pan four ounces of sweet butter.
When just warm add a cupful of fresh bread crumbs, and fry until golden
yellow. Drain off the butter (which may be kept for roasting, etc.), and
serve the crumbs in a small bowl. This is usually served in addition to bread
sauce, with quail, pheasant, partridge, etc.
Additional Recipes :
48 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 16
BREAKFAST LUNCHEON
Hominy with cream Crab salad
Plain scrambled eggs Mutton chops, Robinson
Rolls String beans
English breakfast tea Napoleon cake
Coffee
DINNER
Pea soup
Radishes
Broiled shad, maitre d'hotel
Roast chicken, au jus
Hot asparagus, Hollandaise
Potato croquettes
Watercress salad
Peach Mona Lisa
Assorted cakes
Coffee
Crab salad. Season the flakes of a crab with salt and pepper, add a
spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the
inside of a salad bowl, put the crab in the center, cover with mayonnaise,
and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and
one green olive.
Mutton chops, Robinson. Broil four mutton chops and season well.
Cut in four a half dozen chicken livers, season with salt and pepper and fry
in butter. Cut up a small can of mushrooms, put in a casserole with the
livers, and cover with a cup of sauce Madere. Cook together and pour over
the chops.
Watercress salad (1). Clean and wash the watercress well, and season
with salt and vinegar.
(2) Use French dressing with a very little oil. Watercress does not
require much oil.
Peach Mona Lisa. Make a fancy form in the shape of a peach of vanilla
ice cream with a brandied peach in the center. Put a spoonful of raspberry
sauce (see raspberry sauce), in the center of a small plate. Put a round piece
of sponge cake, about three inches in diameter and one-half inch thick, on
the plate. Dust the ice cream peach with some sugar, colored pink, and place
on the sponge cake. Stick two sugar peach leaves under the edge of the
peach, and serve.
Napoleon cake. When making vol au vent, patty shells, or anything else
with puff paste, save the trimmings, roll together and give two turns, in the
same manner as when making fresh puff paste. Leave in ice box for one-half
hour and then roll out to one-eighth inch in thickness. Put on a pastry pan,
prick all over with a fork, and bake in oven until very dry. When done,
divide and cut into three strips, and allow to become cold. Put the three
strips one on top of the other, with pastry cream between. Glace the top
with vanilla icing, and sprinkle a band one-half inch wide along the edge
with chopped pistache nuts. Then cut into individual portions about two
by four inches in size.
THE HOTEL ST. FRANCIS COOK BOOK 49
FEBRUARY 17
BREAKFAST LUNCHEON
Grapefruit marmalade Eggs Benedict
Boiled eggs Tripe saute, Lyonnaise
Buttered toast Potatoes hashed in cream
Ceylon tea Romaine salad
Camembert cheese and crackers
Coffee
DINNER
Consomme Rachel
Sardines. Olives
Boiled sheepshead, cream sauce
Potatoes Hollandaise
Roast leg of mutton, currant jelly
Baked Hubbard squash
German fried potatoes
Celery Mayonnaise
Plum pudding, hard and brandy
sauces
Coffee
Tripe saute, Lyonnaise. Cut two pounds of tripe in narrow strips. Put
in large frying pan four ounces of butter and four sliced onions, and cook
until half fried, then add the tripe, which must be dry ; season with salt and
pepper, and fry until both are of a nice yellow color. Drain off the butter
and serve the tripe dry, garnished with quartered lemons and chopped parsley.
Vinegar may be served instead of the lemons if desired.
Consomme Rachel (1). Plain consomme garnished with asparagus tips.
(2) Plain consomme garnished with chicken dumplings and small peas.
Boiled sheepshead, cream sauce. Put a whole sheepshead in cold water
with one glass of milk, season with salt, and bring to the boiling point. Then
put on side of range where it will keep very hot without boiling, and let
stand for twenty minutes. Serve on napkin with small boiled potatoes, quar-
tered lemons and parsley. Cream sauce separate.
Plum pudding. One pound of well-chopped beef suet, one pound of
sifted flour, one-half pound of bread crumbs; two lemons, both juice and
rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of
powdered nutmeg, ginger, cloves and cinnamon ; one pound of currant raisins ;
one-half pound each of malaga raisins, orange peel, citron peel and lemon
peel, all chopped fine ; one cup of molasses, and one-half pint of good brandy.
Mix all together in a bowl, putting the liquids in last, making a thick, heavy
mixture. Put in a buttered mould or in a cloth, and boil in water, or steam
cook, for about three hours. This pudding, if kept in a cool place, will keep
indefinitely. Warm the pudding until very hot before serving, sprinkle some
powdered sugar over the top, pour on some brandy, and burn.
Brandy sauce. Put in a vessel one-half pint of apricot pulp, made from
fresh or preserved fruit; one pint of water, and a half pound of sugar, and
boil. Moisten a teaspoonful of arrowroot with a little water and add it to
the boiling sauce, stirring so it will not get lumpy. Then strain and add a
small glassful of brandy.
Hard sauce. Put in a bowl three-quarters of a pound of sweet butter,
one pound of sugar, the white of an egg, and flavor with lemon, vanilla or
a little brandy, and work into a cream. Put into a pastry bag with a tube,
and dress on a pan in small round shapes. Place in the ice box to get hard.
50 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 18
BREAKFAST LUNCHEON
Waffles Grapefruit and oranges en supreme
Honey in comb Chicken broth in cups
Boiled eggs Olives
Dry toast Small sirloin steak, Bordelaise
Coffee Potato croquettes
Lettuce and tomato salad
French pastry
Coffee
DINNER
Potage Westmoreland
Oysters a 1'ancienne
Chicken pot pie, home style
Combination salad
Moka cake
Demi tasse
Grapefruit and oranges en supreme. Sliced oranges and grapefruit in
equal parts, add a little sugar and maraschino, and serve in supreme glasses.
Tie a ribbon around the glass, with a nice bow.
Potage Westmoreland. Equal parts of mock turtle soup, thick consomme
tapioca, and thick consomme brunoise. Before serving add a glass of dry
sherry wine.
Oysters a 1'ancienne. Take a dozen oysters on the deep half shell, season
with salt and pepper, put a small piece of butter, some chopped parsley, a
little lemon juice, and a thin slice of salt pork on each, and bake in a hot
oven for about four minutes.
Chicken pot pie, home style. Take a young fat hen and cut up as for
fricassee. Wash well and put in a vessel with one quart of water, season
with salt, bring to a boil, skim, and add a bouquet garni. After boiling for
about thirty minutes remove the bouquet and add twelve small round pota-
toes, twelve very small onions, and one-quarter pound of parboiled salt pork
cut in small squares. Boil all together until well done. Mix in a cup three
spoonsful of flour and one-half cup of water, and stir into the stewing chicken.
Boil again for about ten minutes, then put in a deep dish, sprinkle with
chopped parsley, and when nearly cold cover with thin pie, or puff paste,
brush over with the yolk of an egg, and bake in oven until well browned.
Serve on a napkin. Dumplings and a few small French carrots may be added
before covering with the paste, if desired.
Moka cake. Take three layers of cake and fill between with moka filling.
For the filling beat a half pound of sweet butter with a half pound of powdered
sugar until it is white and light. Then add the yolks of three eggs, one by
one, and a half cup of rich cream, beating until very smooth. Flavor with
some strong coffee or coffee extract. Finish the cake by glacing the top with
coffee frosting, and decorate with some of the moka filling.
THE HOTEL ST. FRANCIS COOK BOOK 51
FEBRUARY 19
BREAKFAST LUNCHEON
Stewed prunes Canape of raw meat
Scrambled eggs with chives Radishes
Toasted muffins Broiled shad, maitre d'hotel
Coffee Potatoes au gratin
Cauliflower mayonnaise
Pont 1'fiveque cheese
Crackers
Coffee
DINNER
Cream of Lima beans
Celery
Frogs' legs, Jerusalem
Roast squab chicken
Individual artichokes, au gratin
Julienne potatoes
Endives salad
Vanilla ice cream
Assorted cakes
Coffee
Canape of raw meat. Take a quarter pound of lean fresh beef tenderloin
or sirloin and chop very fine and season with a little salt and pepper. Toast
some thin slices of rye or white bread lightly, spread with a little sweet butter,
and then spread the chopped meat on top. Serve on a napkin, garnished with
quartered lemon and parsley.
Broiled shad, maitre d'hotel. Split a shad, season with salt and pepper,
sprinkle with oil, and broil on both sides. Dish up on a platter, cover with
maitre d'hotel sauce, and garnish with quartered lemons and parsley.
Cream of Lima beans. Put in a vessel two ounces of butter and one leek
cut in small pieces. Simmer for a few minutes, then add one-half cup of flour
and simmer again. When hot add one quart of milk and a can of Lima beans,
or one pound of fresh beans. When soft strain through a fine sieve, put back
in vessel, bring to a boil, and add one-half pint of thick cream and two ounces
of best butter. Stir well, and season with salt and pepper and a little Cayenne
pepper. In place of the cream, use half chicken broth, light bouillon, veal
broth, or half stock and half milk, if desired.
Frogs' legs, Jerusalem. Put in a saute pan one soupspoonful of chopped
celery, three chopped shallots, and three ounces of butter, and simmer for
about five minutes. Then add one dozen cut up frogs' legs, season with salt
and pepper, and simmer for five minutes. Then add one cup of cream, or one
cup of cream sauce, and boil for ten minutes. Serve in chafing dish.
Artichokes au gratin. Remove the leaves from four boiled artichokes and
cut the bottoms in slices. Butter four individual shirred egg dishes, put one
spoonful of cream sauce in the bottom, then put in the sliced artichokes, season
with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put
a small piece of butter on top of each, and bake in oven until brown.
52 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 20
BREAKFAST LUNCHEON
Oatmeal Poached eggs, Rothschild
Boiled salt mackerel Fried chicken, Maryland
Baked potatoes Field salad
Rolls Coffee Roquefort cheese, crackers Coffee
DINNER
Potage de sante
Salmon, Chambord
Leg of mutton, a la Busse
Spinach with cream Parisian potatoes
Sliced tomatoes, mayonnaise
Anise seed cake
Poached eggs, Rothschild. Put a spoonful of puree of game on a plate, a
poached egg on top, and cover with sauce Perigueux.
Puree of game. After serving roast venison, duck, quail, bear, reindeer,
hare, or other game, take the remainder, remove the meat from the bones and
mash very fine in a mortar, add just enough thick brown gravy to make a paste,
and pass through a fine sieve. Season with salt and pepper, heat well, and use
as a garnish.
Salmon, Chambord. Put in a buttered shallow sauce pan two slices of
salmon, season with salt and pepper, add half a glass of red wine, and half a
glass of stock, bouillon, fish stock or water, cover with buttered paper, and
put in the oven and cook until done. With its broth make a sauce Genoise,
and add to it one dozen small French mushrooms, one dozen parboiled clams,
and one sliced truffle. Pour the sauce over the fish, and garnish with plain-
boiled small ecrevisses (crayfish).
Leg of mutton, a la Busse. Roast a leg of mutton, serve with its own
gravy, and garnish with fresh mushrooms saute in butter, and onions glaces.
Fresh mushrooms saute in butter. Clean and wash one pound of fresh
mushrooms and dry in a towel. Put in a saute pan on the range, two ounces of
butter ; when hot add the mushrooms, season with salt and pepper, and saute
slowly for about ten minutes. Serve on toast with their own gravy, or use as
a garnish for entrees, stews, etc.
Onions glaces. Peel one dozen small white onions and put in one quart
of cold water with a spoonful of salt. Put on fire, boil for about five minutes,
drain off water, and put the onions in a shallow saute pan with one ounce of
butter. Put in oven and roast until brown. Then add one spoonful of meat
extract, let them glace in this for a few minutes, and then serve. If preferred
the onions may be glaced by sprinkling with powdered sugar, and omitting
the meat extract. Or take one pint of strong beef consomme and reduce one-
half, then add at the same time as the onions, and they will glace while
reducing.
Anise seed cake. One-half pound of sugar, four eggs, one-half
pound of flour, and one-half ounce of anise seed. Beat the sugar and
eggs together over a slow fire until blood warm, then remove and continue
beating until cold and firm. Then add the sifted flour and anise seed. Mix,
and lay out on a greased and floured pan in drops about one and one-half
inches in diameter. Put in a dry warm place until a crust forms on top (a few
hours will be required), and then bake in a slow oven.
Spinach in cream. Boil a peck of well-washed spinach in salted water.
Drain off and pound through a fine colander, add two ounces of butter, one
cup of thick cream, heat well and serve. Salt and pepper if necessary.
THE HOTEL ST. FRANCIS COOK BOOK 53
FEBRUARY 21
BREAKFAST LUNCHEON
Baked apples with cream Fillet of herring, marine
Plain omelet Potato salad
Rolls Minced tenderloin, a 1'estragon
English breakfast tea Mashed potatoes au gratin
American cheese, crackers Coffee
DINNER
Consomme Florentine Ripe olives
Fillet of sole, Bercy
Sweetbreads braise, with peas
Roast squab, au jus. Gauffrette potatoes
Cold asparagus, mustard sauce
Coupe Lyonnaise. Assorted cakes. Coffee
Fillet of herring, marine. Take two marinated herrings, remove the
skins and bones, and cut in long strips. Put on platter, strain a little of its own
sauce over them, and decorate with sliced lemons.
Minced tenderloin of beef, a 1'estragon. Slice one pound of tenderloin of
beef in strips one-eighth inch thick and two inches wide, using trimmings or
the end piece. Put two ounces of melted butter in frying pan, and when red-
hot add the slices of meat, season with salt and pepper, and fry very quickly
over a hot fire; about one minute is required. Then remove the meat and
sprinkle the pan with one spoonful of flour, and allow to become brown, then
add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of
chopped fresh tarragon, and test as to seasoning. Then add one ounce of
fresh butter and the juice of one lemon. Pour over the fillets, which have
been kept warm in a deep dish.
Consomme Florentine. In consomme put some plain boiled spinach cut
in small pieces, also thin pancake cut same way. Serve grated cheese separate.
Fillet of sole, Bercy. Put in a buttered flat saute pan three finely-chopped
shallots, the four fillets of a sole on top of the shallots, and a little chopped
parsley and chervil on top of the fillets. Season with salt and pepper, add one-
half glass of white wine, cover with buttered paper, put on top of the stove
and bring to the boiling point. Then put in oven and finish cooking. Remove
the fillets to a platter, and put in the saute pan one pint of white wine sauce,
cook for a few minutes, and pour over the fish. Do not strain the sauce.
Other fish besides sole may be used if desired.
Roast squab, au jus. Season four squabs, put a piece of fresh fat pork
over the breast, and place in roasting pan with one sliced carrot, one onion,
one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast
in a hot oven for about thirty-five minutes, basting often. Then put the
squabs on a platter, and place the pan on the fire and cook until the butter is
clarified. Drain off, add one cup of bouillon and one spoonful of meat extract,
reduce one-half, strain, and pour over the squabs. Garnish with watercress.
Waffle potatoes. Cut the potatoes with a special cutter called a potato
waffle machine. Put them in warm swimming lard and let it become hot
gradually so the potatoes will not become brown too quick. When cooked
soft take them out and put them for a second into very hot fat so they will
become crisp and golden yellow. Serve on a napkin, sprinkled with salt.
Sybil and Gauffrette potatoes. Same as waffle potatoes.
Coupe Lyonnaise. Fill a glass with vanilla ice cream, and put on top one
large marron glace.
54 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 22
BREAKFAST LUNCHEON
Orange marmalade Canape Julia
Buckwheat cakes Consomme in cups
Rolls Cheese straws
Coffee Sand dabs, meuniere
Broiled chicken on toast
Sybil potatoes
Baked Hubbard squash
Hearts of lettuce
Meringue glace a la vanille
Coffee
DINNER
Seapuit oysters
Clear green turtle, au Pemartin
Crisp celery. Queen olives
Salted almonds
Fillet of bass, 1905
Noisettes of lamb, Ducale
Breast of chicken with Virginia ham
Peas au beurre
Soufflee potatoes
Alligator pear salad
Apple Moscovite
Assorted cakes Coffee
Canape Julia. Chop the tail of a lobster very fine and put in a vessel on
the range. When hot add one cup of thick cream sauce, bring to a boil, and
season with salt and Cayenne pepper. Add the yolks of two eggs, but do not
boil, heat just enough to bind the lobster. Make four pieces of toast, put the
lobster on top, cover with grated cheese, put a bit of butter on the top of each,
and bake in the oven. Serve on napkins, with lemons and parsley.
Noisettes of lamb. Noisettes are cut from the saddle of lamb, free from
fat and skin, and in the shape of a small tenderloin steak. Broil or saute
in butter, and serve with Colbert, Bearnaise, or any other meat sauce.
Ducale. Artichoke bottoms filled with French peas, sauce Madere. Use
as a garnish for lamb, beef, sweetbreads, etc.
Breast of chicken. Cut the breast from two raw roasting chickens, remove
the skin, season with salt and pepper, roll in flour. Put two ounces of butter
in a shallow saute pan, and fry the breasts for about fifteen minutes, or until
golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert,
Madere, cream, etc. If Virginia ham is served take four slices and just heat
through on the broiler, or in pan with a little butter. Do not allow to become
hard or crisp.
Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in
half, remove the stone, fill with French dressing, and serve on cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the
inside of the pears with a soup spoon, put on the lettuce leaves, and cover
with French dressing.
Apple Moscovite. Take four large apples and remove the insides with a
sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the
bottom of the apples. Whip the whites of six eggs very hard, and mix with
a half pint of sweet apple sauce. Fill the apples with this, dust over with
powdered sugar, and bake in a moderate oven.
THE HOTEL ST. FRANCIS COOK BOOK 55
FEBRUARY 23
BREAKFAST LUNCHEON
Stewed prunes Hors d'oeuvres varies
Boiled eggs Mutton chops, Daumont
Dry toast Julienne potatoes
Coffee Swiss cheese and crackers
Coffee
DINNER
Potage Kroumir
Aiguillettes of sole, mariniere
Chicken, Montmorency
Artichokes with melted butter
Chiffonnade salad
Kirschwasser jelly
Lady fingers
Coffee
Mutton chops, Daumont. Bread four mutton chops and fry in a flat saute
pan. Dish up on a long platter, and garnish with artichoke bottoms filled with
cauliflower. Pour sauce Perigueux around the chops.
Artichokes filled with cauliflower. Remove the leaves and trim the bot-
toms of four cold artichokes. Cut in four a boiled and well-seasoned cauli-
flower, squeeze out the water, and use to fill the artichoke bottoms. Cover
with a little thick cream sauce, sprinkle with grated cheese, place small bits
of butter on top of each, put on a buttered pan with a spoonful of bouillon,
and bake in the oven.
Potage Kroumir. One quart of puree of tomato soup mixed with one pint
of consomme tapioca.
Aiguillettes of sole, mariniere. Take the four fillets from one sole and
lay them flat in a buttered pan, sprinkle with three chopped shallots, season
with salt and pepper, add one-half glass of white wine, one-half cup of stock
or water, cover with buttered paper, and bring to a boil on top of the stove.
Then put in oven and cook for about seven minutes. Put the fillets on a
platter, and reduce the broth until nearly dry. Then add two cups of white
wine sauce and boil for a minute. Bind the sauce with the yolk of an egg
mixed with a spoonful of cream, add a little chopped chives, and pour over
the fish.
Chicken saute, Montmorency. Joint a chicken, season with salt and
pepper, put three ounces of butter in a saute pan and saute the chicken. When
done remove the chicken to a platter, and put in the pan one cup of brown
gravy or sauce Madere, and one can of French mushrooms. Boil for a few
minutes. Then pour over the chicken. Garnish with croustades filled with
small French peas.
Croustades. One cup of flour, one cup of milk, the whites of three eggs,
a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix
well and strain. Keep the croustade iron very hot in swimming lard. Dip
the iron in the dough for a few seconds, then dip in the swimming lard, coated
with the dough, and fry until a nice golden color. Take out, and when cold
the croustades will be very crisp. Croustade irons can be obtained in any
first-class store.
56 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 24
BREAKFAST LUNCHEON
Grapefruit with cherries Eggs Talleyrand
Omelet with ham Oysters a la Hyde
Rolls French pastry
Coffee Coffee
DINNER
Cream of frogs' legs
Olives
Scallops, Newburg
Roast Easter kid, mint sauce
Sweetbreads saute, with green peas
Endives salad
Fancy ice cream
Assorted cakes
Coffee
Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a
little terrine de foie gras in each, and keep hot. Put a poached egg on top of
each and cover with sauce Perigueux.
Cream of frogs' legs. Take the backs and front legs of two dozen frogs,
reserving the hind legs for an entree. Put in vessel with two quarts of bouillon
or chicken broth, and boil for thirty minutes. Then take one-half pound of
rice flour and mix with one pint of cream. Let it run into the boiling soup,
and cook for ten minutes. Strain through a fine colander, put back in the
vessel, season with salt and a little Cayenne pepper, and add three ounces of
sweet butter. Stir the soup so the butter will melt slowly. Serve croutons
souffles separate.
Scallops, Newburg. Put one pint of scallops in a saute pan with one ounce
of butter, season with salt and pepper, and saute for about three minutes over
a hot fire ; then drain off and add one pint of sauce Newburg. Do not cook
further, and serve in chafing dish.
Roast Easter kid. Kid when young is a delicious morsel. Prepare in the
same manner as lamb for roasting.
Sweet potatoes saute. Peel and slice two large boiled sweet potatoes.
Put three ounces of butter in a saute pan, when hot add the potatoes and
saute until nice and brown. Season with salt and pepper.
THE HOTEL ST. FRANCIS COOK BOOK 57
FEBRUARY 25
BREAKFAST LUNCHEON
Waffles Poached eggs, Martha
Honey Hungarian beef goulash
Coffee Noodles, Polonaise
Savarin Chantilly
Coffee
DINNER
Consomme Colbert
Broiled Alaska candlefish
Sweetbreads, Theodora
Roast ribs of beef, au jus
Saratoga potatoes
Celery Victor
Fruit cake
Coffee
Poached eggs, Martha. On top of four pieces of toast put some lobster
croquette preparation in a layer about one-quarter of an inch thick, put a
piece of butter on top of each, and bake in oven. Put a poached egg on top
and cover with cream sauce.
Noodles, Polonaise. On a large platter put one pound of plain boiled
noodles. In a frying pan put one-quarter pound of butter, and one-half cup
of fresh bread crumbs. Fry until golden brown, and pour over the noodles.
Consomme Colbert. Equal parts of carrots, turnips, peas, string beans,
cauliflower, and flageolet beans. Cut the carrots and turnips in small squares.
Boil the cauliflower and cut off the small flowers. Then put all in hot con-
somme, with one poached egg to each person. Add a little chopped chervil
before serving.
Broiled Alaska candlefish. As this fish is very oily it is better broiled.
Season with salt and pepper, and serve on platter, with plenty of lemon and
parsley in branches.
Sweetbreads, Theodora. Split four large sweetbreads, fill with chicken
forcemeat, and braise them. Serve with sauce Madere, and garnish with
stuffed fresh mushrooms.
Fruit cake (white). One pound each of butter, sugar and flour, one-half
teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana
raisins, one pony of rum, and one-quarter pound of chopped glace fruits.
Work the butter and the sugar together until creamy, then add the eggs two
by two, and work well, then add the rum, and finally the flour, baking powder
and fruit. Mix lightly, and bake in a buttered pan lined with paper.
THE HOTEL ST. FRANCIS COOK BOOK
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Coffee
FEBRUARY 26
LUNCHEON
Eggs a la Colonel
English lamb chops, Tavern
Lettuce salad
Pont 1'eveque cheese
Crackers
Coffee
DINNER
Cream of rice
Ripe olives
Rock cod, en court bouillon
Potatoes nature
Squab chicken saute, Sutro
Olivette potatoes
Endives salad
Orange souffle, St. Francis
Assorted cakes
Coffee
Eggs a la Colonel. Cut two tomatoes in half, squeeze out the juice, bread
them, and fry. Put a poached egg on top of each piece, and cover with sauce
Madere with fresh mushrooms.
English lamb chops, Tavern. Broil an English lamb chop until nearly
done, then put in an earthern casserole, with some saute potatoes on one side
and some stewed lamb kidneys on the other. Put in the oven for a minute or
two, and serve with chopped parsley on top.
English mutton chop, Tavern. Same as English lamb chop, Tavern.
Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive
oil, one onion sliced very fine, three sliced green and one red pepper, one
bouquet garni, and about five pounds of codfish cut in slices two inches thick.
Season with salt and pepper, add two glasses of white wine and one pint of
water, and a little chopped parsley. Simmer slowly for about forty minutes.
Remove the bouquet garni, and serve on a deep platter with broth and all.
Any fish may be prepared in the same manner.
Squab chicken saute, Sutro. Cut two squab chickens in six pieces each.
Two legs, two wings, and the breast and carcass split. Season with salt and
pepper, and saute in pan with two ounces of butter. Prepare as follows : Two
fresh artichoke bottoms boiled and cut in four ; one-half pound of fresh mush-
rooms saute in butter; one can of cepes saute in butter; the livers of the
chickens whole, and one parboiled sweetbread sliced and saute in butter. Mix
all together with the chicken, season well, and add some chopped parsley and
chives.
Orange Souffle, St. Francis. Cut "lids" from the tops of four large oranges
and remove the insides. Have the openings about an inch and one-half in
diameter. Fill about one-third full with some sliced fresh fruit, such as
oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino,
fill another third with vanilla ice cream. Beat the whites of six eggs until
stiff, mixed with one-half pound of sugar and the grated rind of an orange, and
fill the final third of the orange. Dust with powdered sugar, and brown on top
in a very hot oven. It will take but a second to brown, and they should be
served at once.
THE HOTEL ST. FRANCIS COOK BOOK 59
FEBRUARY 27
BREAKFAST LUNCHEON
Orange marmalade Omelet with Virginia ham and
Ham and eggs peppers
Corn muffins Calf's head, vinaigrette
Coffee Baked potatoes
Apricot layer cake
Coffee
DINNER
Strained gumbo soup, in cups
Radishes
Barracouda, maitre d'hotel
Stuffed capon, Bruxelloise
Asparagus, Hollandaise
Champs Elysees potatoes
Hearts of romaine, Roquefort
dressing
Chocolate parfait
Lady fingers
Coffee
Omelet with Virginia ham and peppers. Cut two slices of Virginia ham
and one green pepper in small squares, put in frying pan with one ounce of
butter, and simmer for about two minutes. Add eight beaten eggs and two
red peppers cut in small squares, season with salt and pepper, and proceed
in the same manner as for a plain omelet.
Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head
with the brains and the tongue sliced. Garnish the platter with pickles, pickled
beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut
in two. Serve vinaigrette sauce separate.
Strained gumbo soup, in cups. Make a chicken okra soup, strain through
cheese cloth, and serve in cups.
Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk,
then squeeze out the milk, mince fine, add salt and pepper, a little chopped
parsley, one pound of finely chopped salted almonds, and one egg. Mix well
together and fill the capon. Tie a slice of fresh fat pork over the breast, and
roast in the same manner as chicken or other fowl.
Layer cake. Eight eggs, one-half pound of flour, one-quarter pound of
melted butter, and a few drops of vanilla extract. Beat the eggs with the
sugar over a slow fire until thoroughly warm, then take off the range and con-
tinue beating until cold. Put in the flour, mixing lightly, and add the melted
butter and vanilla extract. Bake in buttered flat tin cake moulds, for about
ten minutes.
French layer cake. The same as above with the exception that it is baked
in one thick cake and then cut into layers.
Chocolate layer cake. Use three or four layers, filling between with
chocolate cream. Glace with chocolate frosting, and decorate the top with
glace fruits. See pastry cream for directions for filling.
Apricot layer cake. Same as chocolate layer cake, but fill with apricot
marmalade, glace the top with vanilla frosting, and decorate with glace fruit.
60 THE HOTEL ST. FRANCIS COOK BOOK
FEBRUARY 28
BREAKFAST LUNCHEON
Shredded wheat with cream Eggs a la Reine
Crescents Tripe a la mode de Caen
Cocoa Camembert cheese and crackers
Coffee
DINNER
Consomme d'Orleans
Celery
Fillet of sole, Victoria
Leg of mutton, Reforme
Carrots, Vichy
Potato salad
Peach Melba
Assorted cakes
Coffee
Poached eggs, a la Reine. Spread some puree de foie gras on a piece of
toast. Put a poached egg on top, cover with cream sauce, and sprinkle with
finely chopped truffles. After the truffles have been chopped put in a napkin
and squeeze out the juice, and then chop again. They will then be dry, and
easy to sprinkle.
Fillet of sole, Victoria. Put four fillets in a buttered saute pan, season
with salt and pepper, add one-half glass of white wine. When done put on
platter and pour a lobster sauce over the fish, with lobster and truffles cut in
small squares, in it.
Leg of mutton, Reforme. Roast a leg of mutton, and serve the following
sauce separate : Ham, tongue, pickles, mushrooms, and chicken in equal parts,
cut Julienne style, and mixed with sauce poivrade.
Sauce poivrade. Crush one-half cup of black pepper berries and put in
vessel with one dozen chopped shallots, a little parsley, and one pint of white
wine vinegar. Boil and reduce until nearly dry, then add one quart of brown
sauce, or sauce Madere, and boil for five minutes, then strain, and stir in three
ounces of sweet butter slowly.
Tripe a la mode de Caen. Parboil eight pounds of raw tripe and four ox
feet. Cut both the tripe and the feet in pieces two inches square. Chop one
pound of raw beef suet and four large onions very fine. Put in an earthen pot
half of the suet and onions, then half of the tripe and feet, then the remainder
of the suet and onions, followed by the rest of the tripe and feet. Season with
salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of
white wine, and fill the remainder of the space in the pot with water. Put a
cover on the pot and seal with any kind of paste or dough, so that no air or
steam can escape. Then put the pot in a moderate oven and leave for about
eight hours ; then take out of oven, take off the cover, and remove the bouquet
garni. If there should be too much fat on top a little may be taken off. Ordi-
narily there will not be too much. Season to taste with salt and pepper, add
one-half pint of dry apple cider and one glass of brandy, and boil for two
minutes. Serve hot. The proper way to serve tripe a la mode de Caen is in
small individual earthen pots, on a large plate, with red-hot ashes under the pot-
THE HOTEL ST. FRANCIS COOK BOOK 61
MARCH 1
BREAKFAST LUNCHEON
Strawberries with cream Grapefruit en supreme
Boiled eggs Consomme in cups
Dry toast Cheese straws
Coffee Sweet-and-sour beef tongue
String beans
Mashed potatoes
Chocolate eclairs Coffee
DINNER
Oysters on half shell
Onion soup au gratin
Kingfish saute, meuniere
Roast chicken
Succotash
Potato cakes
Escarole salad
Corn meal pudding Coffee
Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced
fish cake from your grocer, break it in small pieces, put in a bowl, cover with
one pint of vinegar and one pound of brown sugar. Soak for about an hour,
then stir well, and add one cup of fish broth or meat stock, depending upon
whether it is to be used for fish or meat. Season with salt and a little Cayenne
pepper, then add one pound of seedless raisins, and boil again for five minutes.
Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner
as boiled beef. When done cut in thin slices, put in a flat pan, cover with
sweet-and-sour sauce, and simmer for five minutes. Serve on a platter
covered with the sauce.
Omelette Suzanne. Cut six macaroons in four and mix with a little
whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa
and powdered sugar. Melt some Bar le Due jelly. Make an omelet in the
usual manner, powder with plenty of sugar, and burn bands across the top
with a hot iron. At one end of the omelet place the lady fingers, at the other
end the macaroons, and pour some of the Bar le Due jelly on each side. Pour
a pony of Chartreuse over the omelet, then a pony of fine champagne, and
light it.
Cheese straws. Roll out some puff paste (a good way to utilize any
trimmings you may have) very thin, about one-eighth inch. Wash the top with
eggs and spread with grated Parmesan cheese mixed with a little Cayenne
pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and
bake in a moderate oven until brown and crisp.
Onion soup, au gratin. Slice three onions very fine, put in a casserole with
three ounces of butter, put on the cover, and simmer until of a golden color.
Then add one quart of consomme, stock or any good broth (consomme pre-
ferred), season well, and boil for five minutes. Slice three rolls very thin and
put in oven and allow to remain until brown and dry, like toast. Put the soup
in an earthen casserole, float the slices of rolls on top, spread a cup of grated
cheese over the bread, put in a hot oven and cook until brown on top. Serve
very hot.
Potato cakes. Whenever there is mashed potatoes left over, make into
little cakes about one inch thick and two inches in diameter, roll in flour, and
fry in pan with a little butter, until brown on both sides. If the potato should
be too thin add the raw yolk of an egg.
62 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 2
BREAKFAST LUNCHEON
Oatmeal with cream Eggs Bordelaise
Broiled finnan haddie Lamb chops, Victor Hugo
Lyonnaise potatoes Julienne potatoes
Rolls Stewed tomatoes
Coffee Brie cheese, crackers Coffee
DINNER
Cream of lettuce Radishes
Scallops, Mornay
Croustades financiere
Roast leg of mutton, currant jelly
Potato croquettes
Cold asparagus, mustard sauce
Fruit salad, au marasquin
Lady fingers Coffee
Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise
sauce, and lay two slices of truffle on each egg.
Lamb chops, Victor Hugo. Broil or saute six lamb chops on one side
only, and allow to become cold. Grate two horseradish roots and put in a
sauce pot with two ounces of butter, and simmer. Then add one cup of thick
cream sauce, and bring to a boil ; season well and bind with the yolks of two
eggs. When this stuffing is cold put on top of the chops, make smooth with
a knife, sprinkle with a little grated Parmesan cheese mixed with bread
crumbs, put small bits of butter on each chop, place on a buttered pan, and
put in a hot oven, so they will cook from the bottom. Cook until the tops are
nice and brown, and serve on a platter with brown gravy, and two slices of
truffle on each.
Cream of lettuce. Take the trimmings of six heads of lettuce, in volume
about the same as two heads of lettuce, wash well and cut in small bits. Take
two quarts of chicken broth, or any kind of clear broth or stock, add the
lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces
of butter, and heat ; add three spoonfuls of flour and heat again ; add the broth
containing the lettuce and boil for ten minutes. Boil a pint of cream, mix
with the soup, and strain through a fine sieve. Put back in vessel, add two
or three ounces of sweet butter, and stir until the butter is melted. Season
with salt and a little Cayenne pepper.
Scallops, Mornay. Put one pint of scallops in a saute pan with an ounce
of butter, season with salt and pepper, and heat through. Then remove the
juice and add one cup of thick cream sauce, mix well, put in a deep dish,
sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on
top, and bake in hot oven until brown.
Croustades financiere. Make a financiere, but cut a little smaller than
for garniture. Fill the croustades, and serve on napkin with parsley in
branches.
Financiere (garniture). Cut two parboiled sweetbreads in slices, and
saute in butter ; add one-half can of French mushrooms, or one-quarter pound
of fresh mushrooms cut in two and sauteed, rooster combs and kidneys, sliced
truffles, small chicken dumplings, and a few green olives with the stones
removed. Put all in a casserole, season well, add a pint of good Madeira sauce,
and serve hot. This garnish may be used for filling croustades, vol au vents,
small patties, or as an entree.
THE HOTEL ST. FRANCIS COOK BOOK 63
MARCH 3
BREAKFAST LUNCHEON
Griddle cakes with maple syrup Poached eggs, Monnet Sully
Buttered toast Imported Frankfort sausages
Oolong tea Sauerkraut
Boiled potatoes
Limberger cheese and crackers
Coffee
DINNER
Toke Point oysters __
Pannade soup SUF
Boiled sea bass, Hollandaise Golden buck
Potatoes nature
Chicken saute, Salonika
Peas au cerfeuil
Chiffonnade salad
Biscuit glace
Assorted cakes
Coffee
Poached eggs, Monnet Sully. Place a poached egg on a canape of chicken
and pour Bearnaise sauce over it.
Canape of chicken. Take the breast of a boiled fowl and chop very fine,
season with salt and pepper, mix well with two ounces of sweet butter, and
spread on fresh toast.
Pannade soup. Take a half loaf of stale white bread, or some rolls, and
put in a pot with three pints of water, season with salt and pepper, add one-
quarter of a pound of butter, cover, and boil slowly for one hour. It will then
be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream
and a half cup of milk, and stir slowly into the boiling soup. This is an excel-
lent plain soup, and fine for the digestion.
Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart
of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch
of sugar, and simmer for five minutes.
Boiled sea bass, Hollandaise. Put a whole sea bass, including the head
and tail, in a fish kettle, in cold water. Season with salt, some whole black
pepper berries, and a bouquet garni. Add one sliced onion, and one carrot,
bring to a boil and then set on the side for fifteen minutes. Serve on a napkin
with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce
separate.
Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four,
put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and
fry in swimming fat. Serve on napkin with lemon and parsley.
Chicken saute, Salonika. Joint a chicken and season with salt and pepper.
Put two spoonfuls of olive oil in a saute pan, and when very hot add the
chicken. Saute until nice and brown, then add one chopped shallot. When
the shallot is hot pour off the oil, add one cup of brown gravy, and simmer
for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle
with chopped parsley, and garnish both ends of the platter with fried arti-
chokes.
Golden buck. A Welsh rabbit with a poached egg on top.
64 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 4
BREAKFAST LUNCHEON
Sliced pineapple Mussels mariniere
Bacon and eggs Reindeer chop, port wine sauce
Rolls Sweet potatoes, saute
Coffee Lettuce braise
Waldorf salad
French pastry
Coffee
DINNER
California oyster cocktail CTTTD-DTTO
Ox tail soup, English style SUPPER
Frogs' legs, Jerusalem Hangtown fry
Filet mignon, Bayard
Flageolet beans
Sybil potatoes
Hearts of lettuce
Raspberry water ice
Assorted cakes
Coffee
Sauce mariniere. Cut fine six shallots, put in casserole with one ounce
of butter, and simmer just enough to have the shallots hot, then add one glass
of white wine and boil until reduced nearly dry. Then add one pint of sauce
Allemande and boil for five minutes. Season with salt and pepper, and
sprinkle with a little chopped parsley and chives.
Sauce Allemande. Put four ounces of butter and three spoonfuls of flour
in a casserole and place on the stove. When hot add one quart of chicken or
veal broth, and boil for twenty minutes, then bind with the yolks of three
eggs mixed with one-half cup of thick cream. Strain and season well with
salt and a little Cayenne pepper.
Mussels, mariniere. Wash the mussels well to free them from all sand.
Put in casserole with one-half glass of white wine and one cup of water, bring
to the boiling point, then add six chopped shallots, and boil until the mussels
are open. Remove the mussels to another vessel, strain the broth, and reduce.
Then add one pint of sauce mariniere, and pour over the mussels. The mussels
may be served with the entire shells attached; on the half shell, or removed
from the shells altogether, after they have been boiled.
Reindeer chop. Reindeer should be hung up for at least two weeks
before being cooked, otherwise it will be very tough. The meat is very good,
and easily prepared. Salt and pepper the chops, roll in olive oil, and broil;
or fry in frying pan, in the same manner as any other kind of chop or steak.
Serve with maitre d'hotel, or some fancy meat sauce.
Port wine sauce. Take the brown gravy from a roast, or use any kind
of brown sauce, or sauce Madere ; add one glass of port wine and boil for two
minutes. This sauce is excellent with game. If a sweeter sauce is desired
one-half cup of hot currant jelly may be added.
Filet mignon, Bayard. Saute in butter, or broil, small tenderloin steaks,
place on toast, spread with puree de foie gras, cover with sauce Madere with
sliced truffles, and garnish with small round chicken croquettes.
Hangtown fry. Mix plain scrambled eggs with one dozen small fried
California oysters.
THE HOTEL ST. FRANCIS COOK BOOK 65
MARCH 5
BREAKFAST LUNCHEON
Pearl grits with cream Eggs, Meyerbeer
Broiled smoked salmon Paprika schnitzel with spatzel
Toast Melba Gorgonzola cheese with crackers
Coffee Coffee
DINNER
Cream of bananas
Ripe California olives
Fillet of bass, Nanon
Chicken saute, Creole
Boiled rice
Escarole and chicory salad
Nesselrode pudding
Assorted cakes
Coffee
Pearl grits. To one quart of boiling water add eight ounces of pearl
grits, season with salt, and boil for twenty minutes. Serve cream separate.
Eggs, Meyerbeer. For each person cook two eggs on a shirred egg dish.
Have the eggs very soft. Place a broiled split lamb's kidney in the center of
each dish and cover with a little sauce Madere. Place two slices of truffle on
top. Season well.
Broiled smoked salmon. Slice the salmon about one-half inch thick, roll
in olive oil, and broil. When done put on platter, cover with maitre d'hotel
sauce, and garnish with quartered lemons and parsley.
Toast Melba. Cut some white bread in very thin slices, trim, put on a pan
and bake in the oven until brown.
Paprika schnitzel. Cut four slices from a leg of veal. The slices should
be about one-half inch thick, two and one-half inches wide and six inches
long. Season them with salt and paprika. Melt three ounces of butter in a
saute pan, when hot put the slices of meat in the pan and saute for about five
minutes. Then add one cup of very thick cream, a little more salt, one tea-
spoonful of paprika, and simmer for five minutes. If the sauce should be
too thin add one spoonful of cream sauce and simmer for a few minutes.
Nesselrode pudding. Beat over the fire the yolks of eight eggs, one-half
pound of sugar, and one pony of good rum, until light and creamy. Then
remove from the fire and continue beating until cold. Then add one quart
of whipped cream and one-half pound of broken marrons glaces. Mix well,
and put in one large, or in individual moulds, pack in ice and salt, and leave
until hard. It will require about two hours to freeze. To serve, remove
from mould, decorate the top with a marron glac6, and pour maraschino sauce
around the bottom of the pudding.
Spatzel. These are small flour dumplings, but made harder than the
usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an
egg, one-third of a cup of milk, a little salt and pepper, and a very little grated
nutmeg. Form in small bits and drop into boiling salted water and boil for
about five minutes, then pour off the water. In a frying pan put two ounces of
butter and cook until brown, then pour over the spatzel and mix.
Cream of bananas. Make a cream of chicken soup, heat six bananas in it,
and strain through a fine sieve.
66 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 6
BREAKFAST LUNCHEON
Bar le Due jelly Grapefruit with cherries
Spanish omelet Fried tomcods, Tartar sauce
Dry toast Turkeys' livers en brochette
Chocolate with whipped cream Flageolet beans
French pastry
Coffee
DINNER
Consomme royal
Soft clams, bateliere
Roast turkey, cranberry sauce
Sweet potato croquettes
Asparagus Hollandaise
Chiffonnade salad
Mince pie
American cheese
Coffee
Spanish omelet. Make a plain omelet and pour one cup of Creole sauce
around it.
Fried tomcods. Clean eight tomcods, wash well, and dry with a towel.
Roll in milk, then in flour, and fry in swimming fat for about five minutes, or
until nice and brown. The fat must be very hot. Serve on a napkin with
fried parsley, quartered lemons, and Tartar sauce separate.
Turkeys' livers en brochette. Take three turkey livers and cut each in
four slices. Broil three slices of bacon, and cut in four pieces also. Now stick
a piece of liver on a skewer, then a piece of bacon, then another piece of liver,
then another piece of bacon, and so continue until the skewer is full. Season
with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and
broil. When done on all sides place on a piece of toast, put some maitre
d'hotel sauce over it, and garnish with quarters of lemon and water-cress.
Clams bateliere. Separate the bellies from one dozen soft clams and put
them back in their half shells. Season with salt and pepper, cover with maitre
d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and
bake. Garnish with quartered lemon and parsley.
Roast turkey. Season the turkey well, fill with any kind of stuffing, and
roast in the same manner as roast turkey stuffed with chestnuts.
THE HOTEL ST. FRANCIS COOK BOOK 67
MARCH 7
BREAKFAST LUNCHEON
Fresh strawberries with cream Eggs Sarah Bernhardt
Boiled eggs Reindeer stew
Rolls Mashed potatoes
Coffee Camembert cheese and crackers
Coffee
DINNER
Cherrystone oysters on half shell
Cream of farina
Fillet of turbot, Bonnefoy
Lamb chops, charcutiere
Succotash
French fried potatoes
Romaine salad
Fancy ice cream
Assorted cakes Coffee
Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the
yolks, mash them up and mix with a little salt, pepper, celery salt, one
spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and
the yolk of one raw egg. Stuff the halved whites of eggs with this, put on
a buttered dish and place in the oven for four minutes. Dress on a silver
platter, and cover with sauce Perigueux.
Sauce Perigueux. Chop a small can of truffles and put in a casserole
with one glass of Madeira, and reduce until nearly dry. Then add one pint
of brown gravy and season with salt and Cayenne pepper.
Sauce Perigord. Slice one small can of truffles, put in casserole with one
glass of Madeira or sherry wine, reduce, add one pint of brown gravy and
boil again for twelve minutes. Season with salt and Cayenne pepper.
Reindeer stew. Cut about five pounds of shoulder and breast of rein-
deer in pieces two inches square. Put in saute pan with one-quarter pound
of butter, season with salt and pepper, and saute until nice and brown.
Then add two spoonfuls of flour and simmer until the flour is slightly brown ;
add one pint of claret and one quart of boiling water, a bouquet garni, and
bring to a boil; skim, cover and let slowly cook until nearly done. Saute
in butter twelve heads of fresh mushrooms, and parboil twelve very small
potatoes and fry in butter, add them to the stew and cook until soft. Season
well with salt and pepper.
Cream of farina. Boil one pound of farina in one quart of milk. When
done add one pint of well-seasoned chirken broth, and strain through a fine
sieve. Put back in pot, add two ounces of sweet butter and one pint of
boiling cream. Season with salt and a little Cayenne pepper.
Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and one-
half inches wide and three inches long. Put in saute pan, season with salt
and pepper, add six very finely chopped shallots, one small can of mushrooms,
or a half pound of fresh mushrooms, and one glass of claret. Cover with
buttered manilla paper, put in oven and simmer for ten minutes, then remove
the fish to a platter. Put the pan with the gravy on the fire, add one pint of
tomato sauce and boil for five minutes. Then stir in well one ounce of good
butter, and pour over the fish.
Lamb chops, charcutiere. Broil some lamb chops and cover with brown
sauce with which has been mixed some sliced pickle and sliced green olives in
equal parts. Season the sauce well.
68 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 8
BREAKFAST LUNCHEON
Stewed prunes Canape of fresh caviar
Scrambled eggs with bacon Consomme in cups
Buttered toast Cheese straws
English breakfast tea Spring lamb Irish stew
Cream puffs
Coffee
DINNER
Puree d'Artois (soup)
Salted pecans
Broiled shad, Albert
Chicken a 1'Estragon
Potatoes au gratin
Artichokes, sauce Hollandaise
Omelette soufflee
Coffee
Puree d'Artois. Same as puree of peas.
Broiled shad, Albert. Broiled shad with horseradish sauce.
Chicken a 1'Estragon. Boil a whole chicken in a quart of water with salt
and a bouquet garni. When done pull the skin off but leave the chicken
whole. Make the sauce in the following manner: Put three ounces of
butter in a casserole, when hot add two and one-half spoonfuls of flour and
one and one-half pints of the chicken broth, boil for ten minutes, add a little
chopped tarragon and boil for another ten minutes. Bind with the yolks of
two eggs and a half cup of cream, strain, and season with salt and Cayenne
pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon
on top.
Omelette soufflee. Mix a cup of powdered sugar with the yolks of two
eggs and the inside of a vanilla bean, and beat until it is light and fluffy.
Beat the whites of eight eggs until they are very stiff, then add to the batter,
mixing lightly. Place this on a buttered silver platter that has been dusted
with powdered sugar, form into a fancy shape, decorate through a pastry
bag with some of the same preparation, dust with powdered sugar, and bake
in a rather hot oven for about ten minutes.
Omelette soufflee en surprise. Cut a piece of sponge cake into an oval
shape about one-half inch thick, three inches wide and six inches long. Put
on top of the cake one pint of vanilla ice cream that has been frozen very
hard, cover with omelette soufflee preparation, decorate in the same manner
as above, dust with powdered sugar, and bake in a very hot oven for two
minutes.
THE HOTEL ST. FRANCIS COOK BOOK 69
MARCH 9
BREAKFAST LUNCHEON
Orange marmalade Eggs Maltaise
Boiled eggs Calf's head, a la Franchise
Dry toast Plain boiled potatoes
Ceylon tea Brie cheese and crackers Coffee
DINNER
Cream of green corn
Matelote of fish
Leg of mutton, Bretonne
Field salad
Sand tart Coffee
Eggs Maltaise. Fill a croustade with puree of fresh mushrooms, put a
poached egg on top, and cover with cream sauce.
Calf's head, a la Frangaise. Boil a calf's head, with the tongue and brains,
and dish up on a china platter. Make a macedoine of vegetables as follows :
Boil in salt water a carrot and a turnip, and when cold cut up in small dices.
Add one-half pound of cold cooked string beans cut in pieces about one-half
inch long, one-quarter pound of boiled peas, and one-half can of flageolet
beans. Put this macedoine in a salad bowl, add one teaspoonful of salt, one-
half teaspoonful of fresh-ground black pepper, a little parsley and chervil,
one-half cup of white wine vinegar, and one and one-half cups of olive oil.
Mix well and pour over the calf's head.
Cream of green corn. Soak five pounds of green corn in cold water over
night. Then put on fire in pot with one-half gallon of bouillon, and cook until
soft. Then strain through a fine sieve, put back in pot, add one quart of boiling
cream, and season with salt and a little Cayenne pepper. Before serving add
four ounces of sweet butter, and stir well until melted.
White beans, Bretonne. Soak 3 pounds of white beans in cold water over
night. Put in a vessel with three quarts of water, a ham bone, a bouquet
garni, and a small handful of salt. Boil until soft, then remove the ham bone
and bouquet, and drain off the water. Chop three large onions very fine, put
in casserole with three ounces of butter, and simmer until cooked, then add
a teaspoonful of chopped garlic and heat through, pour in a cupful of puree
of tomatoes and some chopped parsley, add the beans, season well with
fresh-ground black pepper, and cook for ten minutes.
Leg of mutton, Bretonne. Roast leg of mutton garnished with beans
Bretonne.
Matelote of fish. Take the solid meat of any kind of fresh fish such as
bass, carp, perch, etc., and cut about four pounds in slices two inches thick.
Put in buttered pan, season with salt and pepper, add one pint of claret, one
cup of stock, fish broth, or water, and a bouquet garni. Cover, put over a
slow fire and boil for about twenty minutes, or until soft. Put the fish in a
deep dish, cover with matelote sauce, and garnish with boiled ecrevisses.
To make the matelote sauce put three ounces of butter in a casserole and allow
to become hot, then add two spoonfuls of flour, heat well, and then pour in
the strained broth from the fish, boil for ten minutes, add one spoonful of
meat extract and one teaspoonful of essence of anchovies, and strain. Peel
one dozen very small white onions, parboil then and fry in butter until soft.
Add the onions and one can of French mushrooms to the sauce, season well,
and boil.
Sand tart (Sable). One pound of sugar, one pound of flour, the yolks of
five eggs, six ounces of butter, and three tablespoonfuls of thick sour milk in
70 THE HOTEL ST. FRANCIS COOK BOOK
which has been dissolved one pinch of soda. Mix to a hard dough and roll very
thin. Beat the whites of two eggs and use to moisten the top of the rolled
dough. Cut in the desired shape, sprinkle with sugar mixed with a little
powdered cinnamon and chopped almonds, put on buttered pan and bake quick.
MARCH 10
BREAKFAST LUNCHEON
Sliced bananas with cream Eggs Renaissance
Broiled finnan haddie Mutton chops, Signora
Baked potatoes Fried egg plant
Rolls Romaine salad
Coffee Meringued peaches Coffee
DINNER
Mock turtle soup
Oysters, Victor
Croustades Laguipierre
Roast capon, au jus
Fresh asparagus, Hollandaise
Champs Elysees potatoes
Escarole salad
Fancy ice cream
Assorted cakes Coffee
Eggs Renaissance. Put a little cream sauce in the bottom of a buttered
cocotte dish, add a raw egg, season with salt and pepper, then add a few
sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle
with grated cheese, put bits of butter on top, and bake in oven.
Mutton chops, Signora. Split open four mutton chops, season with salt
and pepper, put three slices of truffle in each chop and fold together, roll in
flour, then in beaten egg, and finally in bread crumbs. Fry the chops for ten
minutes in hot melted butter. Serve cream sauce to which has been added
some chopped truffles.
Meringued peaches. (Peche meringuee). Cook one quarter pound of rice in
one quart of milk for about one-half hour. The rice should be stiff when done.
Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well.
Spread on a dish about one inch deep, and place on top some halved preserved
peaches, or some fresh peaches cooked in syrup. Make a meringue paste with
the whites of four eggs beaten stiff and a half pound of sugar. Cover the
peaches with the meringue, using a pastry bag with a fancy tube. Dust over
with powdered sugar, and bake in a rather cool oven until it becomes a little
dry and brown.
Oysters Victor. Wash the heads of three fresh mushrooms, dry them in
a towel, and chop very fine, also chop very fine six walnuts and put in salad
bowl with the mushrooms, season with salt and pepper, add three ounces of
butter and a little chopped parsley, and mix well together. Spread this paste
on top of a dozen oysters on the half shell, and bake in oven for about five
minutes. Serve with halves of lemon.
Croustades Laguipierre. Use equal parts of chickens' livers, saute in
butter, sliced sweetbreads saute, boiled rooster combs, sliced green olives,
sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce,
season well, and fill the croustades.
THE HOTEL ST. FRANCIS COOK BOOK 71
MARCH 11
BREAKFAST LUNCHEON
Fresh strawberries with cream Hors d'oeuvres varies
Scrambled eggs with truffles Potato omelet
Crescents Roquefort cheese and crackers
Coffee Hungarian beef goulash
Coffee
DINNER
Consomme Du Barry
Queen olives
Fillet of sole, Turbigo
Veal kidney roast
Carrots in butter
Mashed potatoes
Chicory salad
Fried cream
Coffee
Scrambled eggs with truffles. Cut a truffle in small dices and put in
sauce pan, on the range, with one ounce of butter. When hot add six beaten
eggs, a little salt and pepper, one spoonful of cream, and then scramble in the
usual manner. Dish up and lay six slices of heated truffles on top.
Potato omelet. Cut a boiled potato in small dices. Put one ounce of butter
in a frying pan with the potato, and fry until brown, then add six beaten eggs,
season with salt and pepper, and cook into an omelet in the usual manner.
Consomme Du Barry. Boil a cauliflower in salt water. When done cut
the tips of the flowers from the stems and add to boiling consomme.
Fillet of sole, Turbigo. Cut the fillets from a sole, and remove the skin.
Spread with fish force meat, (see fish dumplings), fold in half, place in buttered
saute pan, season with salt and pepper, add one-half glass of white wine, and
boil. When done remove the fish to a platter; add to the gravy in the pan
one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of
a lobster in slices, heat them and lay on top of fillets and cover with the sauce.
Carrots in butter. Wash and peel three dozen small French carrots, and
boil in two quarts of salted water. When done drain off the water, add two
ounces of sweet butter, and simmer for two minutes. Sprinkle with a little
chopped parsley.
Fried cream. One quart of milk, one-half pound of sugar, the yolks of
eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil the milk
with the vanilla bean. Mix the sugar, flour and the yolks of the eggs, and
then pour into the boiling milk. Continue cooking, stirring all the time until
stiff. Then pour into a flat pan in a layer about three-quarters of an inch thick,
allow to become cold, and then cut into two inch squares. Roll in flour, then
in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swim-
ming lard until brown. Serve dusted with powdered sugar, or with a lump
of sugar covered with brandy, and burning.
Beef tongue, Parisian style. Wash a fresh beef tongue, put in a pot, cover
with hot water, add a cup of white wine vinegar, two carrots, two onions, a
bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of
a bunch of celery, and some salt. Simmer slowly for three hours, or until
when pricked with a fork it has the consistency of jelly. Then peel and trim.
Reduce the broth, and make a brown gravy, adding a glass of Madeira wine.
In another pan boil a dozen or so small onions. Glace and simmer them in
plenty of butter, but do not brown, add a can of mushroom heads and quarter
72 THE HOTEL ST. FRANCIS COOK BOOK
of a pound of salt pork that has been boiled and diced, and simmer again. Add
two tablespoonfuls of minced parsley and a wine glass of sherry, then mix
with the brown Madeira sauce. Put the whole tongue on a platter, and pour
the sauce over it.
MARCH 12
BREAKFAST LUNCHEpN
Stewed rhubarb Grapefruit with maraschino
Boiled eggs Fried tomcods, Tartar
Rolls Broiled honeycomb tripe
Coffee Celery root, field and beet salad
Lyonnaise potatoes
Cherry tart Coffee
DINNER
Potage Lamballe Radishes
Bass, Dijonaise
Roast chicken
Fonds d'artichauts, Feypell
Julienne potatoes
Sliced tomatoes, French dressing
Vanilla ice cream
Cakes Coffee
Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with
salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup
of water, cover, and put in hot oven for fifteen minutes. Then place the fillets
on a platter, and reduce the broth until nearly dry, add one spoonful of French
mustard and two cups of cream sauce, and boil for two minutes. Add some
chopped chives, and pour over the fish.
Fonds d'artichauts, Feypell. (Artichoke bottoms, Feypell). Remove the
leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into
one-half inch squares. Prepare one cup of puree of fresh mushrooms and
one-half cup of grated cheese. Put in a saute pan one ounce of fresh butter,
and when hot add the cut-up artichoke bottoms, and season with salt and
pepper. Fry until of a light golden yellow color, then add the grated cheese,
mix well, add the mushrooms puree, and boil for a minute or two. Finally
stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover
thickly the six whole artichoke bottoms with this filling, place on a buttered
dish or pan, lay a thin slice of raw bacon about an inch and a half long on
top of each, and put in the oven and bake. Serve as a vegetable course with
Madeira or tomato sauce, or as a garnish, plain.
Canape St. Francis. Trim small pieces of toast, and cut in fancy shapes,
or circular. Spread with caviar. Place a slice of tomato on top and over this
strips of caviar. Place on lettuce leaves that have been dressed with French
dressing mixed with finely-chopped herbs.
Potatoes Ritz. Allow one large potato for each individual. Peel, and cut
into half-inch dices. Boil in salt water for ten minutes, drain, and brown with
butter. When done the potatoes should be in small free pieces, and browned
on all sides.
Asparagus Polonaise. Put four pounds of boiled fresh asparagus, (for
four persons), on a platter. In a frying pan put three ounces of fresh butter,
and one-half cup of fresh bread crumbs, and fry until the crumbs are golden
yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper
and chopped parsley. A hard-boiled egg chopped fine, may be added if desired.
THE HOTEL ST. FRANCIS COOK BOOK 73
MARCH 13
BREAKFAST LUNCHEON
Grapefruit marmalade Eggs gastronome
Buckwheat cakes Calf's brains au beurre noir
Breakfast sausages Persillade potatoes
Maple syrup Hearts of lettuce, French dressing
Rolls Coffee French pastry Coffee
DINNER SUPPER
Toke Point Oysters, mignonette Yorkshire buck
Potage Mongol Coffee
Ripe California olives
Fillet of sole, Villeroi
Roast loin of lamb, mint sauce
Asparagus Polonaise Potato salad
Savarin aux fruits Coffee
Eggs gastronome. Boil six eggs until hard, remove the shells, and cut in
two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can
of French mushrooms, and add to the yolks, season with salt and pepper, add
the raw yolk of one egg, one-half cup of fresh bread crumbs and a little
chopped parsley, and mix well. Fill the hard-boiled whites with this filling,
put on a platter, cover with brown gravy and bake in oven.
Calf's brains au beurre noir. Put two calf's brains in cold water and leave
for one hour ; then rempve the reddish-black outside skin with the fingers, and
put again in fresh cold water so the blood will run out, and the brains remain
white after being cooked. Now put in a casserole two quarts of water, a heap-
ing spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot,
and a bouquet garni. Boil for five minutes, and then add the brains and boil
for two minutes, then let it stand in the hot broth for about one-half hour.
Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle
with salt and fresh-ground black pepper, one spoonful of French capers, and
a little chopped parsley, chives and chervil. Put in a frying pan three ounces
of sweet butter and cook until very dark brown, nearly black ; and pour over
the brains. Then put in the same pan one-third of a cup of vinegar, let it be-
come hot, and pour over the brains also.
Potatoes persillade. Cut two dozen potatoes to the shape of a small egg.
Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly
so they will not break. When they are nearly soft drain off the water, add
one ounce of butter, cover, and simmer until the butter is melted. Then sprinkle
with chopped parsley.
Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan,
add some salt and a glass of milk, bring to a boil, and then set on the side of
the stove for ten minutes; then remove the fish to a platter. Mix in a cup
one spoonful of flour and one spoonful of butter; add this to the broth in the
pan from which the fish has been removed, and boil for five minutes; then
add one cup of cream, and two ounces of sweet butter and whip well until
melted, season with salt and pepper, and strain over the fish.
Boiled fresh asparagus. Fresh asparagus should be peeled very thin with
a sharp knife, and well washed. If to be served hot, put in boiling salt water
over a hot fire about twenty minutes before serving. They should not be
cooked in advance. If to be served cold, as soon as the asparagus is done pour
a glass of cold water over them so they will not continue cooking and become
too soft. Allow to cool in the broth, and before serving lay on a towel or
napkin to allow the water to drip off.
74 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 14
BREAKFAST LUNCHEON
Baked beans, Boston style Omelet with oysters
Brown bread Veal chops, saute in butter
Buttermilk Puree of salad
Coffee Camembert cheese, crackers Coffee
DINNER
Little Neck clams
Chicken okra soup
Salted almonds
Aiguillettes of bass, Massena
Vol au vent Toulouse
Roast capon, giblet sauce
Stewed asparagus Chateau potatoes
Endives salad
Parfait Napolitain
Assorted cakes Coffee
Puree of salad. (Vegetable). Boil in salted water, lettuce or any other
kind of green salad. When done drain off the water and press through a fine
colander. Add butter and a little cream.
Aiguillettes of bass, Massena. Put four fillets of bass in a buttered pan,
season with salt and pepper; add one-half glass of white wine and one-half
glass of stock, bouillon, fish broth or water, cover with buttered paper, and
put in oven to bake. When done place the aiguillettes on a platter and cover
with the following sauce : Heat one and one-half ounces of butter in a sauce
pan, add one spoonful of flour and allow to become brown, add the fish broth
left from cooking the bass, one spoonful of meat extract, and one-half spoon-
ful of Worcestershire sauce. Boil for ten minutes, then add one-half tea-
spoonful of essence of anchovies, and strain through cheese cloth. Boil one
dozen clams and cut in two ; cut half of the tail of a lobster in small squares,
and six heads of mushrooms cut in two. Put all of this in the strained sauce,
and season well.
Giblet sauce. Clean the giblets of chickens, turkeys, or other fowl, boil
in salt water, and chop. Put in casserole two chopped onions, and two ounces
of butter, and simmer for ten minutes, or until soft and yellow. Then add
one tablespoonful of flour, and simmer again until brown. Add the gravy
from a roast, the chopped giblets and a little of the water the giblets were
boiled in. Cook for half an hour, season with salt and pepper and chopped
parsley. A little sherry wine may be added before serving, if desired.
Stewed asparagus. Cut up some asparagus tips and cook in a casserole
in salt water until soft. Mix a spoonful of flour and one ounce of butter and
add to the asparagus, with some of the water used for boiling. Use only
enough water to cover the asparagus. Sprinkle with chopped parsley and
pepper, and serve in a deep dish.
White bean soup. Soak a quart of beans over night. Put in a vessel
with four quarts of water, or a mild soup stock. Add a half pound of lean
bacon, and a shinbone, if desired. Start to boil rapidly, then remove to back
of stove and cook for several hours until the beans drop to pieces. Skim from
time to time. Meanwhile chop very fine an onion, a carrot and a stalk of
celery, and simmer in butter until they take on a slightly brown color. Add
a spoonful of flour, a potato cut in small dices, and the water from the beans.
Strain the beans, and to the puree add the cooked vegetables ; cut the bacon
in small pieces, and cook all together for twenty minutes. Season with salt,
pepper and chopped parsley.
THE HOTEL ST. FRANCIS COOK BOOK 75
MARCH 15
BREAKFAST LUNCHEON
Bananas with cream Crab salad
Scrambled eggs with asparagus tips Consomme in cups Cheese straws
Toast Fried whitebait, remoulade
Coffee Lamb chops Saute potatoes
Escarole and chicory salad
Roquefort cheese , crackers Coffee
DINNER
Pot au feu
Loin of pork, baker's oven style
Mashed turnips
Celery root and field salad
Fancy ice cream
Assorted cakes Coffee
Fried whitebait. Wash the whitebait well and dry on a towel or napkin.
Roll in milk, then in flour, and fry in very hot swimming lard, just enough to
make them crisp. Lay them on a napkin, sprinkle with salt, and garnish
with fried parsley and quartered lemons. Serve brown bread and butter
sandwiches and sauce Tartar or remoulade.
Pot au feu. Put in a pot one brisket of beef ; or five pounds of short ribs
of beef; two gallons of cold water, and a handful of salt. Bring slowly to
a boil and skim well, so the broth will remain clear. When the boiling point
is reached add two whole carrots, two turnips, three stalks of leeks, one stalk
of celery, a bouquet garni, one small head of Savoy cabbage, and two large
onions, all well washed. Bring to the boiling point again, cover, and put on
the side of the stove where it will simmer slowly. The vegetables will be
done before the meat, so when they are cooked remove them and throw out
the bouguet garni. Let the beef cook until very soft. Cut the vegetables, with
the exception of the onions, in thin slices ; and when the beef is done strain
the broth over the vegetables. Give it another boil, season well, add some
chopped chervil, and serve with toasted bread crusts, separate.
The boiled beef may be served as an extra course, usually after the soup,
if no fish is served.
Loin of pork, baker's oven style. For a large family, take eight pounds
of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly,
and put into a stoneware pot. Cut six large potatoes in strips lengthwise
and one inch square, slice three onions and add, with three pints of water,
a bay leaf and two cloves, to the meat. Your baker will bake it for you in
a brick oven, and it will be a dish quite different from the usual roasted pork.
If necessary, put it in your own oven, baking for not less than four hours
with a slow, even fire. However, it is preferable to have it baked in a
brick oven.
Fried chicken, Vienna style. Cut a chicken in six pieces ; two legs, two
wings, and two pieces of breast. Season with salt and pepper, roll in flour,
then in beaten eggs, and finally in fresh bread crumbs. Put in a saute pan
in two spoonfuls of hot butter, and fry. When done dish up on a platter,
garnish with corn fritters, and serve sauce supreme separate.
Peas, farmer style. Shell enough peas to make two cupsful. Take twelve
firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small
French carrots cut in two, three ounces of butter, a pinch of salt and one of
sugar. Add enough water to cover, and simmer slowly until all the vegetables
are thoroughly done.
76 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 16
BREAKFAST LUNCHEON
Grapefruit Sardines, vinaigrette
Fried eggs Paprika schnitzel with spatzel
Dry toast German apple cake
English breakfast tea Coffee
DINNER
Blue Point oysters on half shell
Puree paysanne
Pompano saute, meuniere
Tame duckling, apple sauce
Young beets in butter
Sweet potatoes saute
Waldorf salad
Lemon pie
Coffee
Sardines, vinaigrette. Remove the skins from a can of sardines, and ar-
range on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground
black pepper, pour a spoonful of vinaigre and one of olive oil over them, and
sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard-
boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and
another small leaf filled with small French capers.
Puree paysanne. (Soup). Slice a carrot, an onion, a turnip, one-half of a
stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of
squash or other fresh vegetable such as asparagus or tomatoes. Put them
in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh
Lima beans. Cover with two quarts of bouillon and cook until soft. Strain
through a fine colander, put back in the vessel, bring to a boil, season with
salt and pepper, add two ounces of butter and mix well.
Young beets in butter. Cut some young boiled beets in thin slices, put
in saute pan with butter, season with salt and pepper, and simmer for a few
minutes.
Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan,
add some salt and a glass of milk, and bring to a boil, then set on side of stove
for ten minutes. Then remove the fillets to a platter. Mix in a cup one
spoonful of flour and one spoonful of butter, and add this to the milk broth
in the pan, which has been kept boiling, and cook for five minutes. Then
add one cup of cream and two ounces of sweet butter, whip well until melted,
season with salt and pepper, and strain over the fish.
Sponge cake. One-half pound of sugar, six yolks of egg and six whole
eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and
sugar over a slow fire until blood warm. Then remove and continue beating
until cold and very light and spongy. Then add the flour and vanilla, or other
flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in
medium hot oven. Serve with powdered sugar dusted on top, or frosted.
Caroline cake. (Chocolate or coffee). Make a dough as for cream puffs,
and dress on a pan in drops about quarter the size as for regular cream puffs.
Bake in a moderate oven ; when done make a hole in the bottom of each with
a pointed stick, and fill with pastry cream, or sweetened whipped cream.
Place on a wire grill about one-quarter inch apart, and glace with chocolate
or coffee icing. Let the icing dry, and serve in paper cases.
THE HOTEL ST. FRANCIS COOK BOOK 77
MARCH 17
BREAKFAST LUNCHEON
Fresh strawberries with cream Eggs Princesse
Boiled eggs Chicken saute, Hongroise
Dry toast Mashed potatoes
Chocolate with whipped cream Lettuce salad
Brie cheese and crackers
Coffee
DINNER
Little Neck clams
Consomme Camino
Fillet of bass, Menton
Roast leg of lamb
String beans
Chateau potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
Eggs Princesse. Put some puree of fresh mushrooms in the bottom of
small croustades, lay a poached egg on top, and cover with sauce Perigueux.
Chicken saute, Hongroise. Joint a chicken and put in a saute pan with
two ounces of butter, season with salt and a little paprika, simmer for five
minutes ; then add a sliced onion and simmer slowly for ten minutes with the
cover over the pan. Then add a cup of cream and cook for four minutes, and add
one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce
over it, and garnish both ends of the platter with macedoine of vegetables.
Macedoine of vegetables. Macedoine is a mixture of vegetables, and
may be obtained in cans, but is easily made at home. If the canned sort is
used drain off the juice, put in casserole in cold water, bring to a boil, and
then drain off the water, season with salt and pepper, and simmer for a minute
or so. To make macedoine, use equal parts of carrots, turnips, string beans,
cut in squares about one-quarter inch in diameter, and peas and flageolet
beans. Boil each separately in salt water, and mix afterwards, season with
salt and pepper and one ounce of butter, and simmer as above. Flageolet
beans come in cans, or dry like dry peas. They may be omitted if desired.
Consomme Camino. Boil one-quarter of a pound of macaroni in salt
water; when soft, drain, and cool in cold water. Then cut in small pieces
about one-half inch in length, and serve in a quart of consomme. Serve grated
cheese separate.
Fillet of bass, Menton. Cut four fillets of bass; and prepare some fish
dumpling mixture. Spread some of the mixture over the fillets, and fold in
half, place in buttered saute pan, add a little salt and one-half glass of white
wine, cover with buttered paper, and place in oven for fifteen minutes. Dish
up on a platter and cover with white wine sauce.
Beans, Normandy. Soak two pounds beans over night, then put to boil
with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet
garni, season with salt, and cook for an hour. Put two big spoonfuls of butter
and a spoonful of flour in a pan, and make a creamy sauce by adding the water
from the beans. Now fill a baking dish ; first a layer of sliced potatoes mixed
with minced onions, then the semi-cooked beans, then potatoes, and so on
until filled. Then add half a glass of white vinegar and bake until the potatoes
are done, by which time the beans will be done also.
78 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 18
BREAKFAST LUNCHEON
Baked apple with cream Oranges en supreme
Fried hominy Clam broth in cup
Bar le Due jelly Fillet of sole, Orly
Rolls Tripe and oysters in cream
Coffee Baked potatoes
Diplomate pudding
Coffee
DINNER
Cream of celery
Pompano, Cafe Anglaise ,
Chicken saute, Portugaise
Fresh asparagus, Hollandaise
Julienne potatoes
Romaine salad
Sponge cake ^ .
Compote of mixed fruits >
Coffee
Orange en supreme. Slice- six oranges, put in bowl with three spoonfuls
of powdered sugar and two ponys of Curagao, let stand for thirty minutes,
and serve in supreme glasses.
Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in
flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swim-
ming lard. When done lay on napkin, garnish with quartered lemon and
fried parsley, and serve tomato sauce separate.
Diplomate pudding. Take sponge, or any kind of left over cake and cut
in small pieces, using enough to fill a pudding mould. Add about a teaspoon-
ful of chopped candied fruit to each person. Make a custard with one quart
of milk, six eggs and a half pound of sugar; pour over the cake in the mould,
and bake. Serve with brandy sauce with some chopped candied fruit in it.
Pompano, Cafe Anglaise. Put four small whole pompano and four fillets
of pompano in a buttered saute pan, and season with salt and pepper. Put
in another vessel one dozen clams and one dozen oysters, with their own
juice, and bring to a boil. Then strain the broth over the pompano and boil
until done. Remove the fish to platter, reduce the broth, then add one cup
of cream sauce and one cup of white wine sauce, and strain. Put the oysters
and clams and one dozen ecrevisse tails in the sauce and pour over the fish.
The sauce should be well seasoned. Garnish with small fried fillets of sole.
Small fried fillets of sole. Cut fillets of sole into small strips about one-
quarter inch thick and two inches long, roll in milk and then in flour, and
fry in hot swimming lard. When crisp take out of the fat and sprinkle with
salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.
Chicken saute, Portugaise. Joint a chicken and season with salt and
pepper. Put in saute pan one spoonful of olive oil and one of butter, heat,
add the chicken, and saute until golden yellow ; then add three finely chopped
shallots and simmer for a minute ; add one can of French, or one-half pound
of fresh mushrooms saute in butter; two peeled and quartered tomatoes, or
the same amount of canned ones, using the pulp only, and simmer for five
minutes. Add one cup of tomato sauce, and simmer again for five minutes.
Put the chicken on a platter, pour the sauce with its garnishing on top, and
sprinkle with chopped parsley. A little chopped garlic may be added at the
same time as the chopped shallots, if desired.
THE HOTEL ST. FRANCIS COOK BOOK 79
MARCH 19
BREAKFAST LUNCHEON
Preserved figs with cream Eggs Du Barry
Scrambled eggs with parsley Boiled ham, Leonard
Puff paste crescents Stewed tomatoes, Brazilian
Oolong tea Mashed potatoes
Roquefort cheese , crackers Coffee
DINNER
Velvet soup
Ripe California olives
Skatefish au beurre noir
Baked chicken with rice
Chiffonnade salad
Bavarois a la vanille
Assorted cakes Coffee
Baked chicken with rice. Put in a saucepan a fat hen with all of its fat,
cover with hot water, season with salt, and when it comes to a boil, skim off
the foam but leave the fat. Add a soup bouquet with the addition of some
spices and a bay leaf. When the hen is half done, which will be in about an
hour, remove the bouquet, and add a cup of washed rice. Boil until the rice
is nearly done, by which time it has absorbed most of the broth; then put
into a porcelain baking dish and bake until brown.
Eggs Du Barry. Line an egg cocotte with a forcemeat made of truffles
and beef tongue, drop an egg into this, set the dish in hot water and cook in
the oven for from five to ten minutes. When done cover with hot puree of
cauliflower.
Puree of cauliflower. Boil a head of cauliflower in salted water. When
soft drain off the water and press the cauliflower through a fine colander.
Season with salt and pepper, and add a spoonful of cream sauce.
Forcemeat of truffles and tongue. Put through a fine sieve two slices
of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a
little pepper.
Boiled ham, a la Leonard. Soak a smoked ham in cold water for twelve
hours, after having cut off the handle bone and shortening the hip bone. Set
on the fire and bring to the boiling point very gradually, then drain off the
water, and replace with water of tepid warmth. Add four or five carrots,
two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery
tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it
come to bubbling heat, and then set on back of stove, where it may simmer
at an even temperature. When done; allowing about a quarter of an hour
for each pound of meat ; peel, and serve with a sauce made of some clear soup
stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French
mustard. The ham should be basted frequently while cooking.
Velvet soup. Mince fine the red part of a few carrots, stew them with
butter, salt, sugar and a little broth. When done strain through a sieve. Put
a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it
stand for twenty-five minutes on the side of the fire, skimming well. At the
last minute before serving add the carrot puree, season, boil up once or twice
more, and serve in a tureen.
Tomato stew, Brazilian. Dice a piece of white bread and simmer with
two ounces of butter, slightly browning it. Add four peeled tomatoes and
a can of Lima beans with the water drained off, and season. Then add a half
cup of chicken broth or well-flavored stock, and simmer for twenty minutes.
80 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 20
BREAKFAST LUNCHEON
Strawberries with cream Raisin cocktail
Boiled eggs Consomme in cups
Dry toast Broiled shad roe with bacon
Coffee Cold roast beef
Cole slaw
French pastry
Coffee
DINNER
Puree Celestine
Radishes
Paupiettes of bass
Mutton chops, Milanaise
Peas, farmer style
Homemade apple pudding
Coffee
Broiled shad roe with bacon. Season four shad roes with salt and pepper,
lay in oil, and broil. When done place on platter and cover with maitre d'hotel
sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish
with quartered lemon and parsley.
Puree Celestine. Same as puree of potatoes.
Puree of potatoes. Peel four well-washed white potatoes, and cut in
pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks,
and boil until done. Then strain through a fine sieve, put back in vessel,
season with salt and pepper, add two ounces of butter, and stir well until
the butter is melted.
Paupiettes of bass. Cut four fillets of bass about one-quarter of an inch
thick, two inches wide and six inches long. Lay them flat on the table and
spread with a thin layer of fish dumpling preparation. Roll them up and
place standing in a buttered saute pan, season with salt and white pepper,
add one-half glass of white wine and one-half cup of stock or hot water, cover
with buttered paper, and put in oven for fifteen minutes. Then remove the
fish to a platter, reduce the broth until nearly dry, add one pint of white wine
sauce, strain, and pour over the fish. Decorate the tops with chopped hard-
boiled eggs, chopped parsley, and lobster corals chopped very fine.
Lobster corals. In lobsters may be found a solid red substance which is
known as lobster corals. Remove the corals from a boiled lobster, put on a
covered plate and dry on the stove until very hard. Chop fine, and use for
decorating fish, salads, etc. It will keep a long time in a dry place.
Raisin cocktail. Soak seedless raisins in sherry wine for fifteen minutes,
then put a heaping spoonful in each cocktail glass. Make a sauce of tomato
ketchup, tobasco sauce, celery seed, and the juice of two lemons ; allowing
the latter to a half pint of ketchup. Add a few chopped almonds, fill the
glasses and chill, or serve with ice around the glasses.
Homemade apple pudding. Fry four sliced apples in a little butter and
a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into
small squares, mix with the apple and put in a pudding mould. Mix half a
pound of sugar with four eggs and one quart of milk, strain, and pour into
the mould. Allow to soak for a half hour, and bake in a moderate oven.
Maraschino sauce for iced pudding. One-half pint of cream, one pony of
maraschino, one-quarter of a pound of sugar. Beat all together until a little
thick, and serve very cold.
THE HOTEL ST. FRANCIS COOK BOOK 81
MARCH 21
BREAKFAST LUNCHEON
Oatmeal and cream Canape St. Francis
Broiled kippered herring Eggs, Careme
Baked potatoes Hot buckwurst with potato salad
Rolls Limburger cheese and crackers
Coffee Coffee
DINNER
Potage Eliza
Terrapin, Maryland
Beef tongue, Parisian style
Potatoes Ritz
Beans, Normandy
Hearts of lettuce
Savarin au kirsch
Coffee
Broiled kippered herring. Kippered herring may be obtained in cans.
Dip in oil and broil very lightly, cover with maitre d'hotel sauce, and garnish
with lemon and parsley.
Eggs, Careme. Butter a shirred egg dish, crack two eggs into it, and
season with salt and pepper. Slice a truffle and a few canned mushrooms,
mix with a little cream sauce, and pour over the eggs. Bake in oven.
Hot buckwurst. Secure the buckwurst from your butcher, lay them in
boiling water for ten minutes, but do not let the water boil after they have
been put in it.
Potage Eliza. Same as potage sante.
How to boil terrapin. Put two live terrapin into boiling water and leave
for two minutes. Then remove the outer skin from the feet, neck and head,
with a towel. Put the terrapin in a kettle with two quarts of cold water, an
onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The
time required depends upon the age of the terrapin, some being cooked in
fifteen minutes, and others requiring two or three hours. When done open
the shell, take out all the meat, and the liver, removing the gall from the
latter with scissors. Remove the tail and claws and head. Cut up the legs
in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling
down to about a cupful, and put in a jar with the meat, and add a whiskey
glass of sherry wine. The terrapin is then ready to prepare in any style
desired.
Terrapin, Maryland. Put one cup of terrapin, prepared as above, in a
flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry
sherry. Boil until half reduced, then add a cup of thick cream, boil, and
thicken with the yolks of two eggs, a quarter of a cup of thick cream and an
ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish,
with dry sherry, and toast on the side.
Terrapin, Jockey club. Same as Terrapin, Maryland. Before serving
add two ponies of Cognac and six slices of truffles.
Terrapin, Baltimore. One cup of the prepared terrapin without the liver.
Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry
sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks
of two raw eggs, one ounce of sweet butter, and strain through a fine sieve.
Add a cup of brown sauce to the simmering terrapin, then add the liver pre-
pared as above, pouring in gradually. Heat barely enough to thicken. Before
serving add half a glass of dry sherry.
82 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 22
BREAKFAST LUNCHEON
Fresh raspberries with cream Grapefruit en supreme
Scrambled eggs with smoked beef Crab meat, Monza
Rolls Loin of pork, baker's oven style
Coffee Field salad
Prune souffle Coffee
DINNER
Little Neck clams
White bean soup
Salt codfish, Nova Scotia
Fried chicken, Vienna style
Corn fritters Mashed potatoes
Romaine salad
Diplomate pudding, glace Coffee
Crab in chafing dish. Mince a shallot onion and brown slightly with
two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a
half pint of sweet milk, and stir to a smooth cream. Add the meat of a Cali-
fornia crab (or six eastern crabs) and a tablespoonful of sherry. Place toast,
cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite
way of preparing crab.
Crab meat au gratin. Shred the meat of one crab, mix with a cup of
cream sauce and a little paprika, or Cayenne ; or if this is too strong use white
pepper. Fill individual baking dishes, and sprinkle the top liberally with
grated Parmesan cheese. Bake in an oven until the top is an even brown.
Crab meat, Gourmet Put a quarter of a pound of picked shrimps in a
saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry
wine. Simmer for five minutes, then add the meat of one crab, prepared
Monza.
Crab meat, Suzette. Bake four good-sized potatoes, and cut off one side
like the cover of a box. Scoop the insides out with a spoon, and fill with the
meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss
cheese on top, and bake in oven until nice and brown. Serve on napkins, gar-
nished with parsley in branches and quartered lemons.
Oysters or crab, a la Poulette. If for oysters, boil them in their own
liquid for about five minutes. If the small California oysters are used boil for
half that time. Into this liquid of, say, a pint of oysters, stir a heaping tea-
spoonful of corn starch mixed with a half pint of white wine. Then beat the
yolks of two eggs with half a cup of cream, and stir slowly into the above,
add two large spoonfuls of butter, and keep on the stove but do not let it boil.
Finally squeeze in the juice of half a small lemon. If crab is used, cut the
meat in small pieces, and make the sauce in the same manner, but instead of
beginning with the juice of oysters for the foundation of the sauce, begin
with a cup and a half of cream and water in equal proportions, thicken with
corn starch, then add the yolks of eggs, etc., as above. The oysters or the
crab meat should be added last.
Crab meat, a la Louise. Have the crab meat thoroughly chilled, and
allow one crab to three or four people, according to the size of the fish. Use
small fancy fish plates, or salad plates. Lay on each plate some slices of the
white hearts of firm heads of lettuce. Lay on top some canned Spanish
pimentos, using the brilliant red variety, which is sweet. On top of this place
the crab meat, taking care not to break it too small. Over all pour French
dressing made with tarragon vinegar, well-seasoned with freshly-ground black
pepper.
THE HOTEL ST. FRANCIS COOK BOOK 83
MARCH 23
BREAKFAST LUNCHEON
Hominy and cream Sardines with lemon
Ham and eggs Clam broth in cups
Rolls Sand dabs, meuniere
Coffee Plain boiled potatoes
Asparagus, vinaigrette
Edam cheese and crackers
Coffee
DINNER SUPPER
Potage Coquelin Eggs Pocahontas
Radishes and olives
Broiled pompano, Havanaise
Leg of mutton, Clamart
Rissolees potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
Eggs Pocahontas. Fry six strips of bacon, and two dozen California, or
one dozen Blue Point, oysters. Scramble ten eggs and mix with the above.
Season well.
Potage Coquelin. Garnish puree of pea soup with chicken and leeks cut
Julienne style, and boiled in broth.
Broiled pompano, Havanaise. Serve broiled pompano with a Colbert
sauce, to which has been added two red peppers (pimentos), cut Julienne
style. Pour the sauce over the fish, or serve separate, as desired.
Leg of mutton, Clamart. Roast leg of mutton garnished with puree of
peas. Serve brown gravy.
Lettuce and tomato salad. Put the leaves of a head of lettuce in a salad
bowl. In the center place four peeled and sliced, or quartered, tomatoes.
Pour one-half cup of French dressing or mayonnaise over the tomatoes.
Crab meat, Belle Helene. Put six whole tomatoes in hot water for fifteen
seconds, then cool immediately, and remove the skins. Cut a hole in the tops
the size of a quarter of a dollar, scoop out the insides, season the inside of the
shells with salt and pepper, fill with crab meat Monza, and bake in oven for
ten minutes. Serve on platters, garnished with parsley and quartered lemons.
Prune souffle. Wash a cupful of prunes thoroughly, and soak them over
night. Boil them in the water in which they were soaked, flavoring with half
of a vanilla bean, and sweetened with a cupful of sugar. When done po ir off
and save the juice. Strain the pulp through a colander or wire sieve, making
a good firm puree, and about a cupful in quantity. Whip the whites of six
eggs until dry, then whip in the prune pulp, and bake in the same manner as
an omelette souffle. Bake on a platter, formed into a symmetrical mound ;
or in a buttered pudding mould. Serve hot or cold, with a sauce made of the
flavored juice in which the prunes were cooked, or it may be served with
whipped cream. Other fruit may be prepared in the same manner, if desired.
Salt codfish, Nova Scotia. Soak two pounds of salt codfish in cold water
for six hours. Then put in casserole in one pint of water, boil for ten minutes,
drain, add one pint of Creole sauce, boil slowly for five minutes, and serve hot
with fresh-boiled rice.
84 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 24
BREAKFAST LUNCHEON
Stewed prunes Crab cocktail, Victor
Boiled eggs Broiled shad roe, ravigote
Buttered toast Tripe saute, Lyonnaise
English breakfast tea Chateau potatoes
Escarole salad
Caroline cake
Coffee
DINNER
Clam chowder, Boston style
Fillet of sole, under glass
Roast chicken
Julienne potatoes
Asparagus, Hollandaise
Baked Alaska
Coffee
Broiled shad roe, ravigote. Broil the roe, place on a platter, and cover
with a sauce made by mixing one-half cup of maitre d'hotel sauce with two
chopped vinegar pickles and one teaspoonful of French mustard.
Fillet of sole under glass. Cut the fillets into pieces two inches square.
Into a buttered shirred egg dish put a piece of toast ; on top of this place the
fish, season with salt and pepper, put three fresh mushroom heads on each
portion of fish, add a piece of butter about the size of an egg, and over all
squeeze the juice of half a lemon, and sprinkle with finely-chopped parsley.
Cover with a glass cover, such as used for mushrooms, put in a moderate oven
and cook for twenty minutes ; being careful that the oven is not hot enough
to burn the toast. Then take from the oven, pour veloute sauce and a spoonful
of white wine over each portion, and return, to cook for another five minutes.
Any other fish may be substituted for sole, if desired.
Clam chowder, Boston style. Put fifty clams, with their liquid, into a
saucepan and boil for three minutes. Then set the clams aside, strain the
broth and return to the fire. Chop fine, a medium-sized onion, and cut into
dice four slices of salt pork. Put a piece of butter into a pan, and fry the pork
and onion until light brown in color; stir in two tablespoonfuls of flour and
cook thoroughly, add the clam juice, a half pint of rich soup stock, and the
same amount of cream, a couple of diced potatoes, and a bit of thyme if the
flavor is liked. Cook for about ten minutes. Chop the clams, and add last
of all, as they do not require much cooking. Just before serving add a few
hard crackers broken into bits.
Crab cocktail, Victor. Place a boiled crab on ice and chill thoroughly,
then remove the meat, taking care not to break the pieces more than neces-
sary. Make a sauce with three-quarters of a cup of tomato ketchup, a tea-
spoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar,
and a good pinch of freshly-ground pepper. Mix with the crab meat, fill the
cocktail glasses, place them in cracked ice, and serve.
Baked Alaska. (Individual). Slice some sponge cake about one-half inch
thick, and cut with a round cutter two inches in diameter. Place the discs
of cake on a silver platter, put a ball of vanilla cream in the center of each, and
cover with meringue paste. Make the meringue with the whites of four eggs,
beaten well and mixed with one-half pound of powdered sugar. Use a pastry
bag with a fancy tube, and cover carefully; dust with powdered sugar, and
bake in a very hot oven for a couple of minutes. Put a French cherry on top
of each before serving.
THE HOTEL ST. FRANCIS COOK BOOK 85
MARCH 25
BREAKFAST LUNCHEON
Fresh strawberries with cream Grapefruit with cherries
Bacon with eggs Chicken broth with rice
Rolls Crab meat, Gourmet
Coffee Rolled veal, Huguenin
Onions, Hongroise
Camembert cheese , crackers Coffee
DINNER
Toke Points on half shell
Potage Esau
Shrimps with mushrooms
Rack of lamb, mint sauce
String beans Potato croquettes
Chiffonnade salad
Peach Melba
Assorted cakes Coffee
Rolled veal, Huguenin. Cut four thin slices of veal and flatten out
smoothly. Chop fine two young green onions and two slices of bacon; and
crush and chop fine, half of a clove of garlic, add a little pepper, and spread
over the veal, roll up tight and tie with a string. In a saucepan put a piece of
butter the size of an egg, and the veal, and simmer for three-quarters of an
hour, basting frequently. Before serving season with salt and sprinkle with
parsley.
Shrimps with mushrooms. Fry two cups of shrimps and half a cup of
fresh mushrooms in plenty of butter. Season with nutmeg, salt and pepper,
and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup
of stock, and a few bread crumbs. Sprinkle with chopped parsley.
Onions, Hongroise. Chop fine a large Bermuda onion, cover with water,
and cook until tender. Drain, add half a pound of fresh cream cheese, a pint
of sweet cream, a large can of pimentos, and a teaspoonful of paprika. Serve
in a chafing dish. Do not salt.
Peach Melba. Peel some large fresh peaches, and cook them whole in a
light syrup ; or use whole preserved peaches. From vanilla ice cream, that is
frozen very hard, cut some round pieces about three inches in diameter and
an inch thick. Place the ice cream on plates, place a peach on the center of
each, and pour Melba sauce over them.
Raspberry Melba sauce. Mix well a half pint of strained raspberry pulp,
the juice of one lemon, and half a pound of powdered sugar; place in an
earthen pot and let it set over night. Then pack in ice, stir well, add a cup of
powdered sugar, and stir every half hour until smooth and thick. Keep in
ice until used.
Potage Esau. Same as puree of lentils.
Diplomate pudding glac6. Mix in a bowl one pint of preserved fruit ; or
fresh fruit that has been cooked in syrup ; cut in small dices, add a pony of
kirsch and one of maraschino, and allow to macerate for one hour. Beat the
yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla
bean, over the fire, until light and creamy ; then remove from the fire and con-
tinue beating until cold. Then add one pint of whipped cream and the pre-
pared fruit, and mix well together. Put in a pudding mould, pack in ice and
rock salt, and freeze for about two hours. Serve with cold brandy sauce with
chopped fruit in it.
86 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 26
BREAKFAST LUNCHEON
Preserved figs Hors d'oeuvres varies
Omelet with tomatoes Sand dabs, meuniere
Rolls Broiled rump steak
Coffee French fried potatoes
Smothered onions
Romaine salad
Eclairs Coffee
DINNER
Viennese bean soup
Crab meat en Bellevue
Chicken, Tyrolienne
Boiled rice
Asparagus, Hollandaise
Strawberry pie Coffee
Viennese bean soup. Wash a pint of beans, then put them in water and
let them soak over night. Then put in a vessel with three quarts of water and
a quarter of a pound of lean salt pork, and cook slowly for three hours, by
which time the beans should be done. Meanwhile mince an onion, a large
carrot, and a stalk of celery; fry them in butter, but do not brown. Add a
spoonful of flour and two cups of the beans, making a thick sauce; add this
to the beans in the pot, and cook slowly for another hour. Season to taste,
and sprinkle with chopped parsley before serving. Cut the pork in very thin
slices, and serve one slice to each plate.
Chicken, Tyrolienne. Joint a tender fowl, and dust lightly with flour.
Put into a pan with plenty of butter, and simmer slowly for about fifteen
minutes, turning frequently so it will become brown on all sides. Then
sprinkle liberally with salt and pepper, add a spoonful of sherry and half a
cup of brown gravy, a slice of boiled ham diced fine, and one large tomato
cut in small pieces. Simmer slowly again for ten minutes. Dish up on a
platter, sprinkle with chopped parsley, and garnish with apples fried in
butter.
Peach pie. Slice about five peaches for each pie, add sugar and cinnamon
to taste, cover, and finish in the same manner as apple pie. For preserved
peaches very little sugar is required.
Apricot, pear and pineapple pies. Make in the same manner as peach pie.
Strawberry pie. Clean and wash the berries, and add three ounces of
sugar for each pie. Line the pie plate with dough, and put a handful of biscuit
crumbs on the bottom, before putting in the berries. The crumbs will prevent
the juice from running.
Raspberry, blackberry, huckleberry, gooseberry, currant, grape and
cherry pies, prepare in the same manner as strawberry pie.
English gooseberry pie. Fill a deep china vegetable dish with goose-
berries, add one-quarter pound of sugar and two cloves to each individual
dish, wet the edges of the dish, cover with pie dough, wash the top with
eggs, and bake. When done dust the top with powdered sugar, allow to
cool, and serve cream separate.
English huckleberry or currant pie, same as English gooseberry pie.
English rhubarb pie. Remove the outer skin from rhubarb, cut in small
pieces, and prepare the same as English gooseberry pie.
English grape pie. Same as gooseberry, but use a little less sugar.
THE HOTEL ST. FRANCIS COOK BOOK 87
MARCH 27
BREAKFAST LUNCHEON
Sliced oranges Indian canape
Omelet with kidneys Rack of lamb, jardiniere
Rolls Lettuce salad
Coffee Floating island
Lady fingers Coffee
DINNER
Cream of chicken, a la Reine Queen olives
Fillet of rock cod, Nantaise
Sweetbreads braise, Henri IV
Julienne potatoes
Fresh artichokes, sauce mousseline
Pate de foie gras Lettuce salad
Pudding a la Rossini Coffee
Omelet with kidneys. Make a plain omelet, and before turning over on
platter put a small spoonful of kidney stew (see kidney stew), in the center.
Put some stewed kidneys at each end of the omelet.
Rack of lamb. Have the butcher cut a rack of lamb consisting of about
ten chops. Season with salt and pepper, and put in a small roasting pan with
a sliced onion and carrot, and two ounces of butter. Put in a hot oven to
roast, basting every few seconds so it will not become dry. If necessary, add
a spoonful of water to prevent the vegetables from burning. After twenty
minutes remove the lamb to a platter, and add a spoonful of flour to the pan,
and simmer for five minutes; then add one cup of stock or hot water, and
one spoonful of meat extract. Season, strain, and pour over the rack of
lamb. Garnish with fresh watercress.
Rack of lamb, jardiniere. Garnish the lack of lamb with a bouquet of
peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or
any kind of fresh vegetables. Some kind of potatoes, such as Parisian,
Julienne, etc., may be added, if desired.
Sweetbreads braise, Henry IV. Braised sweetbreads with sauce Bear-
naise, garnished with Julienne potatoes, and sliced truffles cut in triangles,
placed on top of the sweetbreads.
Pudding a la Rossini. Cut six large thin pancakes in strips one inch
wide, and line a buttered pudding mould with them, one overlapping the
other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir
well to a thick batter ; then remove from the fire, whip in one-quarter pound
of sugar and two ounces of butter, two ounces of grated cocoanut, the rind
of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff
and add, mixing lightly. Fill the lined pudding mould, and bake in a slow
oven for about forty minutes. Serve hot, with orange sauce.
Orange sauce. Boil together one pint of water, one-half pound of sugar,
and the grated rind of an orange. While boiling, stir in one teaspoonful of
corn starch dissolved in a little cold water, boil for a few minutes, remove
from the fire and add the juice of one or two oranges. Strain.
Lemon sauce. Same as orange sauce, using lemons instead of oranges,
and in the same proportions.
Fillet of rock cod, Nantaise. Season four fillets of rock cod with salt and
pepper, dip in oil and broil. When done place on platter and cover with the
following butter: Press six sardines through a fine sieve, mix with two
ounces of butter, the juice of two lemons, and some chopped parsley.
88 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 28
BREAKFAST LUNCHEON
Fresh strawberries with cream Matjes herring, potato salad
Boiled eggs Chicken croquettes, cream sauce
Dry toast Asparagus tips
Coffee Tapioca pudding
Coffee
DINNER
Giblet soup, a 1'Anglaise
Radishes
Terrapin, Jockey Club
Baby lamb steak, horticulture
Escarole salad
Bavarois noisettes
Alsatian wafers
Coffee
Matjes herring. This is an imported salted herring. Lay six herrings
in cold water for an hour, and then clean. Put them in a stone pot, add a
sliced onion, one-quarter cup of whole black pepper berries, two bay leaves,
four cloves, one-half cup of vinegar, two cups of cream, and a little salt if
necessary. Allow to stand for a couple of days, and then serve on lettuce
leaves, with its own sauce, and with sliced lemon on top.
Baby lamb steak, horticulture. Cut a steak from the leg of a spring
lamb, season with salt and pepper, roll in oil, and broil. When done dish up
on a platter, cover with Madeira sauce, and garnish with different vegetables,
such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauli-
flower, asparagus tips, artichokes, etc. Arrange the vegetables in bouquets,
and use as many kinds as you desire.
Bavarois noisette. The yolks of eight eggs, one quart of milk, one-half
of a split vanilla bean, one-half pound of sugar, one-quarter pound of ground
hazelnuts, one pint of whipped cream, and five sheets of French gelatine.
Boil the milk with the vanilla. Roast the hazelnuts, grind, or chop them
very fine, and mix with the yolks of eggs and sugar. Add the boiling milk,
and stir over the fire until it thickens, but do not let it boil. Remove from
the fire and add the gelatine (which has been washed) in cold water, and
stir with a spoon until melted. Allow to become cold, remove the vanilla
bean, add the whipped cream, mix well, put in a fancy mould, and set in the
ice box for two hours. Serve with whipped cream with chopped hazelnuts
in it.
Indian Canape. Use one hard-boiled egg for each person to be served,
and force through a sieve. For six eggs add a quarter of a pound of sweet
butter, a half teaspoonful of curry, and beat into a smooth paste. Toward the
last add a tablespoonful of cream. Spread over toast, and place a little
chopped chutney on top of each.
Pommes d'arbre, 1915 (apple, 1915). Peel and core six apples and cook
them in syrup, with the addition of half of a vanilla bean. Drain, and allow
to become cold. Make a cream sauce with half a pint of cream, two
ounces of sugar, and two sheets of gelatine, and pour over the apples, coating
them nice and smooth. Sprinkle the top with nonpareil candies, and place in
ice box. Serve in supreme glasses, with vanilla cream in the bottom of the
glass.
THE HOTEL ST. FRANCIS COOK BOOK 89
MARCH 29
BREAKFAST LUNCHEON
Oatmeal and cream Omelet with soft clams
Broiled kippered herrings Blood pudding
Lyonnaise potatoes Mashed turnips
Rolls Mashed potatoes
English breakfast tea Roquefort cheese and crackers
Coffee
DINNER
German lentil soup
Salted almonds
Crab meat, au gratin
Tournedos, Rossini
Chateau potatoes
Chiffonade salad
Pommes d'arbre, 1915
Assorted cakes
Coffee
German lentil soup. To a puree of lentils, add before serving, some
sliced Frankfurter sausages, and a little bacon cut in small strips and fried.
Quince jelly. To each pound of cut-up quinces add a cup of water, put
in a kettle and stew until soft. Then put in a jelly bag to drain, but do not
crush. Add a pound of sugar to each pint of liquor, boil gently until the
sugar is dissolved, then boil more quickly. Pour into glasses, and when cold
cover with paraffine.
Preserved pears. Peel, halve, and remove the cores from Bartlett or
Seckle pears. Allow one pound of sugar to each pound of fruit. Put the
sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece
of fruit, and boil in the sugar until thoroughly done. Put the fruit in glass
jars, cover with the syrup, and seal. The rind of one lemon to every five
pounds of fruit may be used instead of the cloves, if desired, or both may be
used.
Pineapple preserves. Pare and slice the pineapples, then weigh out one
pound of cane sugar to each pound of fruit. Put a layer of the slices in a
stone jar, sprinkle with the sugar, continue until fruit and sugar are used up,
and allow to stand over night. Then remove the pineapple and cook the
syrup until it thickens, add the fruit, and boil for fifteen minutes, remove the
fruit and let it cool, then put in jars and pour the syrup over it. A very little
ginger root boiled in the syrup will improve it.
Citron preserves. Pare some sound fruit, divide into quarters, remove
the seeds, and cut in small pieces. To every pound of fruit allow one-half
pound of granulated cane sugar. Cook the citron in water until quite clear,
then drain through a colander. Melt the sugar with a few spoonfuls of water,
and boil until very clear, then put in the drained citron, add two sliced large
lemons, a small piece of ginger root, and cook for about fifteen minutes. Fill
the jars with the citron, ami cover with the syrup.
90 THE HOTEL ST. FRANCIS COOK BOOK
MARCH 30
BREAKFAST LUNCHEON
Honey in comb Canape of fresh Astrachan caviar
Scrambled eggs with chives Saddle of hare, sour cream sauce
Rolls Palestine potatoes
Coffee Spatzle
Green peas au beurre
French pastry Coffee
DINNER
Lobster chowder
Ripe California olives
Broiled barracouda
Roast leg of lamb, mint sauce
String beans
Alsatian potatoes
Escarole salad
Biscuit Tortoni
Assorted cakes
Coffee
Scrambled eggs with chives. Make some plain scrambled eggs, and just
before serving add some finely-cut chives, mix, and season well.
Sweet potato croquettes. Boil four large potatoes in salt water, when
soft, peel, and pass through a sieve. Then put in a casserole, add two ounces
of butter, the yolks of three eggs, season with salt and pepper, and mix well.
When cold, roll in flour, shape in the form of a large cork, then roll in beaten
eggs and bread crumbs, and fry in very hot swimming lard. When nice and
brown serve on a napkin.
Palestine potatoes. Sweet potato croquettes formed in the shape of a
small pear. When fried, dress on a napkin with the pointed end up, and stick
a sprig of parsley in the top.
Alsatian potatoes. Put in a casserole two ounces of butter and one
chopped onion, and simmer until golden yellow. Add four potatoes cut in
small dices, one bay leaf, one clove, one cup of water, and season with salt
and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped
parsley before serving.
Biscuit Tortoni. Same as biscuit glace, with the addition of a pony of
good maraschino and two ounces of macaroon crumbs. To make the crumbs,
crush some dry macaroons and pass through a sieve or colander. Put in
round paper cases, filling above the edge, and allow to set in ice box for several
hours until frozen. Dip the top of the biscuit in macaroon crumbs before
serving.
Saddle of hare, sour cream sauce. Remove the skins from the saddles of
two hares, and lard them with thin strips of larding pork. Put them in an
agate pan, add a little salt, and one-half cup of whole black peppers wrapped
in cheese cloth. Cover with from two to three quarts of sour cream, and stand
in a cool place for forty-eight hours. Then put the saddles in a roasting pan
with a sliced onion and carrot, and a little butter on top, and roast in a hot oven
for about ten minutes, or until brown. Then strain the sour cream, and add
little by little to the saddles, while roasting. Baste continually, and after
forty minutes you should have a nice brown sauce. Remove the saddles to a
platter, reduce the sauce one-half, season with salt if necessary, and a little
paprika, strain part over the saddles, and serve the remainder in a bowl.
THE HOTEL ST. FRANCIS COOK BOOK gi
MARCH 31
BREAKFAST LUNCHEON
Hothouse raspberries with cream Grapefruit with cherries
Browned corned beef hash Frogs' legs, saute a sec
Poached eggs on toast Lamb chops
Rolls Watercress salad
Coffee French fried potatoes
Camembert cheese with crackers
Coffee
DINNER
Petite marmite
Radishes
Crab a la Louis
Boiled beef, horseradish sauce
Boiled potatoes
Stuffed cabbage
Hearts of lettuce salad
Apple water ice
Cakes
Coffee
Corned beef hash. Chop an onion very fine and put in a casserole with
two ounces of butter. Simmer until the onion is cooked, then add two pounds
of boiled corned beef cut in small dices, and one pound of boiled potatoes cut
very small, or chopped. Mix well, season with a little pepper, and salt if
necessary, add one cup of bouillon, and simmer for ten minutes. Before
serving add a little chopped parsley.
Browned corned beef hash. Same as above, but use only one-half cup of
bouillon. Before serving put the hash in a frying pan with two ounces of
butter, and allow it to brown. Serve in the shape of an omelet.
Corned beef hash au gratin. Make a corned beef hash and put in a but-
tered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece
of butter on top, and bake in oven until brown.
Lamb cutlets in papers. Fry the cutlets in a saute pan, in melted fat pork,
turning frequently. Brown only slightly, allowing them to remain rare. Then
remove the cutlets, and in the fat simmer some minced onions, mushrooms and
parsley for a few minutes. When nearly done add some shredded lean ham.
Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one
half, surrounding it with the minced herbs, with a little on top also ; then fold
over the paper, creasing the edges together like a hem. Lay on a buttered
dish, and set in oven until nicely colored.
Puree of onions (Soubise). Peel and slice one dozen large white onions,
put in a casserole with one-quarter pound of butter, cover, and put in oven for
about forty-five minutes, or until soft ; but do not allow them to become brown.
Then drain off the butter and add one pint of thick cream sauce, season well
with salt and white pepper, and strain through a fine sieve.
Apple water ice. See Normandy water ice.
92 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 1
BREAKFAST LUNCHEON
Fresh strawberries with cream Canape Romanoff
Boiled eggs Eggs, Voltaire
Dry toast Tripe a la mode de Caen
Coffee Baked potatoes
Coffee eclairs Demi tasse
DINNER
Cream of chicken, Reine Hortense
Ripe olives
Terrapin Baltimore
Roast saddle of mutton Chateau potatoes
Braised sweetbreads, Marie Louise
Lettuce salad
Pears in syrup SUPPER
Lady fingers Coffee Venetian egg in chafing dish
Venetian egg in chafing dish. Mince an onion and cook in saute pan in
two ounces of butter, then add half a can of firm tomatoes and cook for twenty
minutes. Add a pound of eastern cheese, broken into small bits ; season with
salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard.
Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It
should be of the same consistency as a Welsh rabbit. Serve either with, or
on, toast or toasted crackers.
Eggs, Voltaire. In the bottom of a buttered cocotte or egg dish place a
spoonful of chicken hash, on top break a raw egg, and season. Cover with
cream sauce and grated cheese. Bake until the tops are brown.
Cream of chicken, Reine Hortense. Make a cream of chicken soup in the
usual way. Take a cup of peeled almonds to each quart of the soup, pound
into a pulp in a mortar, pulverizing thoroughly ; mix with milk, strain, and add
to the soup.
Canape Romanoff. Mix a boxful of smoked Norwegian sardines with
three ounces of hot butter, mash fine, and force through a sieve. Stir in four
spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with
ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as
an appetiser for dinner.
Braised sweetbreads, Marie Louise. Soak the sweetbreads in cold water
for no less than three hours, changing the water two or three times. This
draws all the blood from the sweetbreads. Then put into a large pot, with
plenty of cold water, and bring to the boiling point; then drench with cold
water to cool. In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a
clove, parsley in branches, a piece of salt pork rind, butter the size of half an
egg, and one cup of stock or broth of any kind. Place the sweetbreads on top,
and place in oven and cook for half an hour, basting frequently. The sweet-
breads should turn an even yellow. Trim some artichoke bottoms, cut in half,
and place the sweetbreads on top. Mix the juice from the baked sweetbreads
with a cup of cream sauce and a sherry glassful of dry sherry. Pour this
over the top, sprinkle with chopped parsley, and return to oven for two minutes.
Pears in syrup. Make a syrup with a cup of sugar, and water enough to
cover. Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon.
Quarter the pears, remove the cores, and cook in the syrup for eight or ten
minutes, or until tender. Old hard pears may require a half an hour or more
before they are sufficiently cooked. A little claret or white wine may be
added, if desired.
THE HOTEL ST. FRANCIS COOK BOOK 93
APRIL 2
BREAKFAST LUNCHEON
Preserved figs with cream Terrine de foie gras a la gelee
Ham and eggs Eggs, Texas clover
Rolls Broiled squab with fresh mushrooms
Coffee French fried potatoes
Romaine salad
Brie cheese and crackers
Coffee
DINNER
Blue Point oysters on half shell
Clear green turtle soup, au Madere
Queen olives
Crab poulette
Roast chicken
Fresh asparagus, Hollandaise
Rissolee potatoes
Sliced tomatoes, French dressing
Omelette Robespierre
Coffee
Eggs, Texas clover. Chop a green pepper, put in casserole with one ounce
of butter, and simmer until the peppers are soft; then add ten beaten eggs>
season with salt and pepper, and scramble. Before serving add a dozen par-
boiled oysters, a little cream, and a piece of fresh butter.
Terrine de foie gras a la gelee. Serve as an appetiser, cold, with meat
jelly. The foie gras comes from Europe, being a particular specialty of Stras-
bourg, Alsace. It is a goose liver pie, baked in terrines.
Broiled squab. Split the squab, season well, roll in oil and broil. Serve
on a piece of freshly-made toast, cover with maitre d'hotel sauce, and garnish
with half a lemon and watercress.
Broiled squab with fresh mushrooms. Prepare as above, with the addi-
tion of four broiled heads of fresh mushrooms on top of the squab.
Clear green turtle soup. May be made from live turtle, or the Florida
canned turtle, which is the most common for home use. Put a can of green
turtle meat in a pot and bring to a boil, then drain off the broth, and save. Cut
the meat in one-half inch squares. In a casserole put one sprig of thyme, one
sprig of sweet basilic herb, one glass of sherry, and reduce until nearly dry.
Then add two quarts of strong consomme, bring to a boil, and thicken with
a soupspoonful of arrowroot diluted with a little cold water* Add the arrow-
root while the consomme is boiling. After boiling for five minutes strain
through a fine cloth, put back in the casserole, add the turtle meat, and season
with salt and Cayenne pepper. Before serving add a glass of very old Madeira
and the turtle juice.
Omelette Robespierre. Take six canned apricots, or six fresh apricots
boiled in syrup, and cut in one-quarter inch squares. Make an omelette with
ten eggs, and with very little salt. Make the omelet soft. Put on a platter,
sprinkle with plenty of powdered sugar, and burn with a red-hot poker. Warm
the apricots, and put at both ends of the omelet ; pour two ponies of absinthe
over the top, and light before bringing to the table. Anisette liqueur may be
used in place of the absinthe if more convenient.
94 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 3
BREAKFAST LUNCHEON
Fresh raspberries with cream Eggs, St. Laurent
Broiled Yarmouth bloaters Clam broth in cups
Potatoes hashed in cream Planked shad and roe
Rolls Chicory and beet salad
Coffee Cream puffs Demi tasse
DINNER
Oyster soup, family style
Radishes
Fillet of turbot, Nesles Fondante potatoes
Salmon steak, Chambord sauce
Peas au cerfeuil
Hot baked apples
Macaroons Coffee
Poached eggs, St. Laurent. Put four slices of smoked salmon on four
pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a
poached egg on each piece, and cover with cream sauce.
Planked shad and roe. Split a shad and lay on a buttered plank, with
the roe on the side. Season with salt and pepper and bits of butter, and put
in a moderate oven. After fifteen minutes turn over the roe, and leave in the
oven for another two minutes. Then take out and make a border around the
fish with potato croquette preparation, and bake again until the border is
brown. Serve with maitre d'hotel butter, and garnish with quartered lemons
and parsley in branches.
Fillet of turbot, Nesles. Put four fillets of turbot in a buttered pan, season
with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve
minutes. Then remove the fillets to a platter, add to the cream in the pan a
cup of cream sauce, bring to the boiling point, then add two spoonfuls of
grated cheese, and pour over the fish. Have the sauce well seasoned.
Fondante potatoes. Cut a quart of small potatoes to the size of pigeons'
eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring
to a boil. Then drain off the water and put the potatoes in a flat saute pan
with two ounces of butter, and simmer very slowly until they are golden
yellow. Then add a spoonful of chicken broth and simmer again until nearly
dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.
Chicken saute, chasseur. Joint a chicken, and season with salt and
pepper. In a saute .pan put one ounce of butter and a spoonful of olive oil,
heat, and then add the chicken. When the chicken is golden yellow add three
chopped shallots, and simmer, but not enough to color the shallots. Then add
one gill of white wine and boil for two minutes ; add one peeled and chopped
tomato and half of a can of French mushrooms, and boil for ten minutes more.
Finally add half a dozen small onions glace, and then dress the chicken on a
platter. Season the sauce well, reduce one-half, add a little chopped parsley,
and pour over the chicken.
Roast saddle of mutton. Secure the saddle from the butcher ready pre-
pared for roasting. Put a sliced onion and carrot in a roasting pan, place the
saddle on top, season well with salt and pepper, put a piece of butter on top,
and place in hot oven. Bast frequently. It will require from thirty-five to
forty-five minutes to roast, depending upon the thickness. When done, place
the saddle on a platter, drain off the fat in the pan, add a half cup of stock
and a spoonful of meat extract, and bring to a boil. Strain and pour over the
saddle. Serve hot
THE HOTEL ST. FRANCIS COOK BOOK 95
APRIL 4
BREAKFAST LUNCHEON
Guava jelly Grapefruit and orange en surprise
Oatmeal with cream Eggs, Crossy^
Rolls Chicken saute, chasseur
Cocoa with whipped cream Parisian potatoes
Endives salad
Souffle au fromage
Coffee
DINNER
Potage Solferino
Ripe olives
Brook trout, saute meuniere
Roast leg of lamb, mint sauce
Stewed asparagus
Rissolees potatoes
Neapolitan ice cream
Assorted cakes
Coffee
Eggs, Crossy. Make a cupful of puree of spinach and spread on four
round pieces of toast, lay a poached egg on top of each, and pour a little
brown gravy around them.
Souffle au fromage. Heat a pint of milk in a double boiler. Mix a quarter
of a pound of butter with a quarter of a pound of flour, working them well
together, then add to the boiling milk and cook until it thickens. Remove
from the fire and add the yolks of six eggs, whipping slightly. Then add a
quarter of a pound of grated Parmesan cheese, season with salt and pepper,
and stir in the whites of the six eggs, which have been whipped dry. Put into
large, or individual, buttered moulds, sprinkle with cheese, and bake for
twenty minutes.
Potage Solferino. Cut six fresh tomatoes in pieces and cook in half a cup
of consomme until well done. Strain through a fine sieve, and add to two
quarts of consomme. Garnish with small squares of carrots and potatoes that
have been cooked separately, and peas and chervil.
Brook trout, saute meuniere. Clean and wash well six small brook trout,
season with salt and pepper, and roll in flour. Put three ounces of butter in
a frying pan, melt, add the fish and saute till nice and brown. When done
put the fish on a platter, sprinkle with chopped parsley and the juice of two
lemons. Melt two ounces of fresh butter in the frying pan and pour over the
fish. Garnish with quartered lemons and parsley in branches.
Stewed asparagus. Cut off two pounds of tips about one inch in length,
from fresh asparagus. Put in casserole and cover with a cup of bouillon,
season with salt and pepper, cover, and boil slowly for about eighteen minutes.
Then mix half a cupful of water and a spoonful of flour, and pour slowly into
the boiling asparagus. Add a little chopped parsley before serving.
Neapolitan ice cream. Fill a brick-shaped mould with three layers of
different ices, such as pistache, vanilla and strawberry ice cream, or lemon
water ice, strawberry and pistache, or chocolate, ice cream. Cover mould
well, and pack in ice and salt, and let stand for an hour. To serve, dip the
mould in warm water and remove the ice cream, cut in slices about one inch
thick, and crossways of the brick, to show the different colors.
96 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 5
BREAKFAST LUNCHEON
Fresh strawberries with cream Poached eggs, Jeanne d'Arc
Waffles with maple syrup Breaded pork chops, cream sauce
Coffee Spaghetti Caruso
Field salad
Roquefort cheese and crackers
Coffee
DINNER
Potato soup a la Faubonne
Radishes and salted almonds SUPPER
Clams with port wine Sandwich Careme
Sweetbreads braise, Clamart
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Almond cake
Coffee
Sandwiches, Careme. Mince fine one-half dozen sweet mixed pickles.
Shred the meat of one lobster, and mix with the pickles, season with salt and
pepper, and add a whiskey glass of tarragon. Let stand for a few minutes,
then squeeze out the vinegar and add half a cup of mayonnaise. Spread over
toast or salted crackers. The above may be mixed with three hard-boiled
eggs, and served on lettuce leaves as a salad.
Clams with wine sauce. Take as many large clams as you desire to use.
Remove from the shells, cut away the neck, retaining only the bellies. Cook
in Madeira wine for two or three minutes, then put in half as much sweet
cream as you have wine, and heat to boiling. If for six persons, thicken with
the yolks of three eggs, add another half cup of rich cream, and season with
Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of
toast on the side.
Potato soup, Faubonne. Put one quart of puree of potato soup and one
quart of consomme Julienne in a casserole and bring to a boil. Bind with the
yolks of three eggs mixed with a cup of cream. Serve with a little chopped
parsley and chervil.
Sweetbreads braise, Clamart. Place four sweetbreads braise on a platter,
garnish with a puree of fresh or canned peas, and pour brown gravy around
the bottom.
Almond cake. Mix three-quarters of a pound of almond paste, one-half
pound of sugar, and four whole eggs, and work until creamy and smooth.
Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor
with the rind of a lemon. Beat the whites of eight eggs very stiff, and add
to the mixture lightly, stirring in at the same time one-half pound of sifted
flour. Bake in a cake pan or mould, in a moderate oven. When cold finish
with white frosting, and decorate with split almonds.
Almond cream cake. Cut an almond cake in three or four layers and
spread between with whipped cream sweetened with vanilla sugar, and mixed
with fine-chopped roasted almonds. Cover with white frosting, and decorate
with whipped cream and split almonds.
Eggs, Jeanne d'Arc. Place four very soft poached eggs on a buttered
dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small
bits of butter on top, and bake in a hot oven for two minutes.
THE HOTEL ST. FRANCIS COOK BOOK 97
APRIL 6
BREAKFAST LUNCHEON
Orange juice Tartine Russe
Buckwheat cakes with maple syrup Consomme parfait
Chocolate with whipped cream Crab en brochette
Chow chow
Chocolate macaroons
Coffee
DINNER
Potage Reine Mogador
Queen olives
Catfish saute, meuniere
Roast loin of lamb, au jus
Timbale of croquette potatoes
Chiffonnade salad
Saxony pudding
Coffee
Tartine Russe. Toasted rye bread, buttered, spread with caviar, and
garnished around the edges with chopped boiled eggs, and some chopped
beets in the center.
Consomme parfait. To a pint of cold consomme tapioca add three raw
eggs and two additional yolks, put in a buttered mould and cook in a bain
marie. When done allow to cool, slice, and serve in hot consomme. (This is
tapioca royal).
Crab en brochette. Alternate on a skewer a crab leg, then a piece of
broiled bacon, and so on, until the skewer is full. Season with salt and pepper,
roll in oil and fresh bread crumbs, and broil. When done place on toast, cover
with maitre d'hotel sauce, and garnish with lemon and parsley.
Chocolate macaroons. One pound of almond paste, one pound of gran-
ulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites
of five eggs. Mix the almond paste with the sugar, add the whites of eggs,
and work well. Then add the cocoa and flour, mix well, and dress on paper,
in the same manner as ordinary macaroons. Moisten the tops with a brush,
and bake in a moderate oven.
Saxony pudding. Sift one-half pound of flour into a sauce pan, and add
a pint of boiling milk and four ounces of butter. Stir with a wooden spoon
until the flour is free from the bottom of the pan. Then remove from the fire
and add four ounces of sugar and the yolks of eight eggs, four ounces of
candied fruit chopped fine, and the whites of six eggs beaten very hard. Put
in a mould and cook in bain marie in a moderate oven. When done remove
from mould and serve with apricot sauce flavored with kirschwasser. Make
the sauce in the same manner as brandy sauce, but use kirschwasser in place
of brandy.
Potage Reine Mogador. Half cream of chicken and half puree of potatoes.
Bind with the yolks of two eggs and half a cup of cream.
Catfish saute, meuniere. Clean six catfish, season with salt and pepper,
roll in milk and then in flour. Melt three ounces of butter in a frying pan,
add the fish, and saute until nice and brown. Then put on a platter, sprinkle
with chopped parsley and the juice of two lemons. Add to the sauce in the
pan two ounces of fresh butter, and cook until hazelnut brown, then pour
over the fish. Garnish with parsley and quartered lemons.
98 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 7
BREAKFAST LUNCHEON
Fresh raspberries with cream Yarmouth bloaters in oil
Boiled eggs Poached eggs, Talleyrand
Dry toast Fricandeau of veal, au jus
Coffee Sorrel Mashed potatoes
Pont 1'eveque cheese and crackers
Coffee
DINNER
Potage Saxe
Lyon sausages and radishes
Curried crab
Sirloin steak, Dickinson Souffle potatoes
Cauliflower au gratin
Hearts of romaine, roquefort dressing
Vanilla and chocolate ice cream
Assorted cakes Coffee
Yarmouth bloaters in oiL Skin and split four Yarmouth bloaters, and
remove the bones. Lay them in an earthen pot, add the juice of one lemon,
one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole
black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves
with a little of its juice.
Poached eggs, Talleyrand. On four round pieces of toast spread some
foie gras, lay a poached egg on top of each piece, and cover with sauce Peri-
gueux.
Fricandeau of veal, au jus. Obtain from the butcher the nut of a leg of
veal and lard it with thin strips of larding pork. Put in a saute pan a sliced
onion and carrot, some parsley in branches, one bay leaf, one clove, and six
pepper berries. Place the veal on top, season with salt and pepper, put three
ounces of butter on top of all, and roast in a hot oven, basting frequently.
Add a little water when necessary, so the vegetables will not burn. It will
require from fifty minutes to one hour to cook. When done place the frican-
deau on a platter, and boil the gravy ; if necessary add a little stock or bouillon,
season well, and strain over the veal.
Potage Saxe. To two quarts of boiling consomme add the bread crumbs
made from a small loaf of bread, two beaten eggs, and some chopped chervil.
Stir well, boil and serve.
Sirloin steak, Dickinson. Broil a steak and place on a platter. Parboil
six slices of beef marrow in salt water, and lay on top of the steak. Heat a
pimento, cut in triangles, and place on top of the marrow. Cover all with
sauce Colbert with sliced truffle in it.
Curried crab. Cut the crab meat into small pieces. Put in a frying pan
a piece of butter the size of an egg, and a teaspoonful of chopped onion or
shallot, and fry until golden brown. Add a heaping teaspoonful of flour and
a small teaspoonful of curry powder, and stir into the butter and onion until
thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil
for three minutes. Then add the crab meat and simmer slowly for about five
minutes. Serve with boiled rice.
Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak
one pound of dried mushrooms over night. Heat in a casserole two ounces
of butter, add a chopped shallot and a little garlic. When hot add the mush-
rooms and three peeled and cut up tomatoes, and simmer for five minutes.
Then add the cooked spaghetti and two cups of grated parmesan cheese,
season with salt and white pepper, and serve very hot.
THE HOTEL ST. FRANCIS COOK BOOK 99
APRIL 8
BREAKFAST LUNCHEON
Hominy with cream Grapefruit a 1'anisette
Ham and eggs Oyster broth in cups
Rolls Crackers
Coffee Broiled brook trout with bacon
Cucumber salad
Lamb chops, grilled
Julienne potatoes
Chicory salad
French pastry
Coffee
DINNER
Potage Viennoise
Curried oysters with boiled rice
Saddle of mutton with currant jelly
String beans a 1'Alsacienne
Laurette potatoes
Dandelion salad
Gastaner pudding
Coffee
Grapefruit a Tanisette. Cut the grapefruit in half and loosen the inside
from the skin with a pointed knife. Put a teaspoonful of powdered sugar and
a half pony of anisette on each half. Serve on cracked ice.
Oyster broth. In a casserole put two dozen oysters with their own juice,
and one quart of water. Add a bouquet garni and put on the fire. When
boiling remove the bouquet garni, and strain the broth through a napkin,
season with salt and a little Cayenne pepper, and serve in cups. The oysters
may be saved for other purposes.
Curried oysters. In a casserole melt three ounces of butter, then add
two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster
broth. Boil for a minute, then add one apple fried in butter, one tablespoonful
of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt
and Cayenne pepper. Boil for five minutes, and bind with the yolk of an
egg and a spoonful of cream. Strain the sauce, and add two dozen well-
seasoned parboiled oysters.
Pudding a la Gastaner. Decorate the bottoms of buttered moulds with
chopped pastry cherries and angelique, arranging in alternating lines of green
and red. Cut some lady fingers to fit the depth of the mould, and moisten
them well with Curasao. Stand them up around the inside of the mould
one-half inch apart. Cook four ounces of farina in one quart of milk, and mix
with the rind and juice of a lemon, five eggs, four ounces of sugar, and one
cup of apricot pulp, and fill the moulds with same. Serve with strawberry
sauce flavored with a pony of brandy.
Broiled brook trout with bacon. Clean and wash well, one-half dozen
brook trout, and dry them on a towel or napkin. Season with salt and pepper,
roll in oil, and broil. When done put on a platter with maitre d'hotel sauce.
Lay six slices of broiled bacon on top. Garnish with quartered lemons and
parsley in branches.
Potage Viennoise. Cream of barley with royal cut in small squares as
garnishing.
Potage Venitienne. Half veloute of chicken soup and half consomme
tapioca. Add a little chopped chives.
100
THE HOTEL ST. FRANCIS COOK BOOK
APRIL 9
BREAKFAST
Grapefruit marmalade
Shirred eggs
Dry toast
Coffee
LUNCHEON
Eggs St. George
Lamb cutlets in papers
Cold asparagus, mayonnaise
Brown Betty pudding
Coffee
DINNER
Potage Venitienne
Crab in chafing dish
Roast duckling, apple sauce
Sweet potato croquettes
Artichokes, mustard sauce
Lemon water ice
Cocoa cake Coffee
AFTERNOON TEA
Oysters poulette, or sweetbreads
Monza Salted almonds
Windsor sandwiches
Cream of almond sandwiches
Olive sandwiches
Shrimp salad
Vanilla ice cream
Pound cake Fruit cake
Apple tarts
Salted pecans
Creole sandwiches
Dubney sandwiches
Bread and butter sandwiches
Chicken salad
Pineapple water ice
Strawberry pie
Chocolate, coffee or tea
Rolls Toast Melba
Assorted cakes
Cocoa cake. Half a cup of butter, a cup of sugar, three eggs, a teaspoon-
ful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa,
two teaspoonfuls of baking powder, and one and three-fourth cups of sifted
flour. Cream the butter, adding the sugar gradually, then add the eggs one
by one, whipping vigorously. Sift together half of the flour, the cocoa and
the baking powder, then add the milk and the rest of the flour, making a
mixture that will drop from the spoon. When all is mixed together put in
a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain
icing. A cake is baked when it shrinks from the pan, or if, when you press it
it springs back.
Dubney sandwiches. To a cupful of chopped chicken or turkey meat
add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced
shallots, a pinch of chopped chives, and season with salt and pepper. Spread
on well-buttered warm toast.
Cream of almond sandwiches. Mix a soft cream cheese with a cup of
crushed salted almonds, and a liqueur glassful of kirsch. Spread on thin
slices of brown bread.
Olive sandwiches. Chop equal parts of olives and onions together, add
a few drops of olive oil and a little pepper, but no salt, as the olives have
enough. Spread on thin slices of buttered bread.
Windsor sandwiches. Chop enough chicken or turkey to make a cup of
meat, add half as much chopped ham, and half a dozen chopped olives. Bind
together with mayonnaise. Spread on white and on brown buttered bread.
Creole sandwiches. Chop some fresh or canned sweet peppers, bind
together with mayonnaise, and add a bit of minced parsley. Spread on both
white and brown bread. Always make the sandwiches dainty and thin.
Brown Betty. Pull half a loaf of white bread to bits, or use bread crumbs.
The pulled bread makes the lighter pudding. Butter the inside of a pudding
dish liberally, put in a layer of crumbs, then twice as much sliced apple or
other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer
of crumbs, and so on, for about three layers, having the crumbs last. Bake
until brown, and the fruit well done, or about twenty minutes. Serve with
cream.
THE HOTEL ST. FRANCIS COOK BOOK 101
APRIL 10
BREAKFAST LUNCHEON
Oatmeal with cream Kieler sprotten
Boiled eggs Omelette Schofield
Toast Mixed vegetable salad
English breakfast tea Camembert cheese with crackers
Coffee
DINNER
Fish chowder
Ripe olives
Fillet of sole, Bretonne
Planked shad and roe
Lettuce salad
Hot asparagus with melted butter
Coffee custard
Demi tasse
Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves,
garnished with quartered lemons.
Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow
to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce,
add the roe, and season with salt and Cayenne pepper. When making the
omelet place a little of the roe in the center ; dress on a platter, and pour the
roe and cream sauce around the edge.
Fish chowder. Cut a pound of some white fish, such as bass, codfish, or
sole, in dices about one-quarter inch square, and free from skin and bones.
Put the bones of the fish in a casserole and add three quarts of water, one
bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and
strain. Cut two pounds of potatoes in quarter inch squares, and boil in the
fish stock until soft, then add the fish and boil for five minutes, then add one
pint of boiling-hot cream, and season well with salt and white pepper. Before
serving add a little chopped parsley. Serve broken crackers separate.
Fillet of sole, Bretonne. Boil four fillets of sole in a little salt water.
Dish up on a platter and cover with equal parts of Hollandaise and tomato
sauce mixed. Garnish with rings of fried onions.
Coffee custard. Grind fine (but not pulverized), a half pound of Java
or other mildly flavored coffee. Put it into a quart of boiling milk and let it
infuse on the back of the stove for a half hour, then strain through cheese
cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of
cream, and stir into the hot milk, which has been heated again after straining
off the coffee. Let it cream, but do not boil ; and then add the beaten whites
of three eggs. Use any flavoring desired, a dash of brandy or cognac being
very good. Fill the moulds, stand them in hot water, and place in a mod-
erate oven. When done, cool, serve with English cream, apricot juice or
just plain cream.
Grapefruit marmalade. Shave two clean whole grapefruit very thin, re-
jecting nothing but the seeds and cores. Measure the fruit, and add three
times the quantity of water, and let it stand in an earthenware dish over
night. Then boil for ten minutes, and let it stand another night. Then add
an equal quantity of sugar, and boil briskly until the mixture jells.
Eggs St. George. Butter four cocotte dishes, put puree of onions on
bottom, a poached egg on top, cover with cream sauce, and sprinkle with
grated cheese. Bake in hot oven to color only.
102 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 11
BREAKFAST LUNCHEON
Fresh strawberries with cream Scrambled eggs with truffles
Omelet with fine herbs Lamb chops, sauce Soubise
Crescents Julienne potatoes
Chocolate Lettuce salad
Raspberry shortcake
Coffee
DINNER
Potage Chatelaine
Radishes
Crab meat au gratin
Roast chicken
Mashed potatoes
Cold asparagus, mayonnaise
Vanilla ice cream
Assorted cakes
Coffee
Omelet with fine herbs. Mix equal parts of chopped parsley, chervil,
and chives with the beaten eggs, season well with salt and white pepper, and
make the omelet in the usual manner.
Lamb chops, sauce Soubise. Season the chops well, roll in oil, then in
bread crumbs, and broil. Put a cupful of sauce Soubise on a platter, and lay
the broiled chops on top.
Strawberry shortcake. Bake two layers of sponge cake (see layer cake).
Place on top of one some well-sweetened strawberries, put the other cake
on top, and press well together. Cut in individual portions, put some selected
berries on top, and decorate with sweetened whipped cream. Serve cream
separate.
Old fashioned strawberry shortcake. Make some biscuit dough as fol-
lows : Mix three-quarters of a pound of flour, one ounce of baking powder,
two ounces of sugar, two ounces of butter, and a pinch of salt. Mix to a
dough with half a pint of milk. Roll out about one-half inch thick, and bake.
When cold split in two, place on one layer some crushed strawberries, and
spread some sugar over them. Put the other layer on top and cut in squares.
Serve with well-sweetened crushed strawberries on top, and plain cream
separate.
Raspberry shortcake. Prepare in the same manner as either of the above,
using raspberries in place of strawberries.
Potage Chatelaine. Simmer in two ounces of butter one onion, one-half
stalk of celery, and one leek, all chopped very fine. Then add one-half pound
of lean beef cut in small squares, sprinkle with three ounces of flour, and
simmer until well browned. Then add two quarts of stock or bouillon and
boil for an hour. Season with salt and fresh-ground black pepper, and add
a glass of good sherry wine before serving.
String beans, Alsacienne. Simmer in a casserole in three ounces of butter
one chopped onion. When just colored golden yellow, add one spoonful of
flour, one quart of bouillon, stock, or chicken broth, and three pounds of
cleaned and well-washed string beans. Season with salt and pepper, cover,
and simmer for forty minutes. Then add one-half glass of white wine and
cook for fifteen minutes. Do not add the wine to the beans until they are soft.
Sprinkle with chopped parsley before serving.
THE HOTEL ST. FRANCIS COOK BOOK 103
APRIL 12
BREAKFAST LUNCHEON
Baked apples with cream Poached eggs, Virginia
Waffles Minced tenderloin of beef,
Honey in comb a 1'Estragon
Coffee Lyonnaise potatoes
Escarole salad
Port de Salut cheese with crackers
Coffee
DINNER
Potage Portugaise
Salted pecans
Fillet of turbot, Sarcey
Boiled ham with spinach
Hollandaise potatoes
Lallah Rookh
Lady fingers
Coffee
Boiled ham with spinach. Soak an eight-pound ham in water over night.
Then put on fire, in a pot, covered with cold water, and bring to a boil. Then
set to side of stove where it will simmer, but not boil, for about three and
one-half hours, when the ham should be done. Try to pull off the skin. If
it comes off easily the ham is cooked. Serve with plain spinach, and with
either champagne or Madeira sauce, or plain bouillon.
Dandelion salad. Clean and wash the dandelion well, and dry in a towel
Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle
with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix
just before serving.
Dandelion salad, German style. Put the salad in a bowl. Cut six slices
of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over
the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground
black pepper. Mix well.
Poached eggs, Virginia. Put four corn fritters on a platter, lay a poached
egg on each, and cover with tomato sauce.
Potage Portugaise. Mix one quart of tomato sauce with one quart of
consomme and bring to a boil. Season with salt and pepper, and add a cup
of boiled rice before serving.
Fillet of turbot, Sarcey. This is fillet of sole au vin blanc. Before serving
lay three slices of truffle on each fillet.
Lallah Rookh. To a quart of vanilla ice cream add a pony of Jamaica
rum, and mix well. Serve flat in glasses with a little rum on top.
Apple sauce. Peel and core six apples and cut in small pieces. Put into
a vessel, add a pony of white wine, two ounces of water, one ounce of sweet
butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for
thirty minutes, and strain through a fine sieve.
Rump of beef, Windsor. Larded rump of beef, braise, with its own gravy,
garnished with Parisian potatoes, fresh green peas, and beets Frouard.
Virginia ham and eggs. Broil or fry two slices of Virginia ham and place
on platter. Lay two fried eggs on top.
104 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 12
BREAKFAST LUNCHEON
Fresh raspberries with cream Crab, Portola (cold)
Bacon and eggs Eggs, Coquelin
Rolls Calf's head, sauce piquante
Coffee Fondante potatoes
Apple strudel Coffee
DINNER
Blue Points on half shell
Creme Parisienne (soup)
Sand dabs, meuniere
Roast tenderloin of beef
Summer squash
Potatoes rissolees
Chartreuse jelly
Assorted cakes Coffee
Eggs, Coquelin. Cut in two, six hard-boiled eggs. Mix the yolks with
a cupful of well-seasoned puree of mushrooms, and fill the half eggs. Set
them on a buttered china platter, cover with cream, and put in the oven to
bake. When very hot remove, lay twelve fillets of anchovies over the eggs,
and serve.
Calf's head, sauce piquante. Boiled calf's head served on a napkin, with
the brain and tongue. Garnish with parsley in branches, sliced pickles, sliced
pickled beets, and lemon in halves. Serve sauce piquante separate.
Apple strudel. Roll out some puff paste about one-eighth inch thick
and eight inches wide. On it spread some sliced apples mixed with sugar
and powdered cinnamon. Wet the edges and fold up both sides, forming
a roll. Place on a baking pan, wash the top with egg, and bake in a hot
oven. When done cut in slices about two inches wide, and serve hot, with
hard and brandy sauces.
Crab, Portola. Remove the boiled crab meat from the shell, taking care
to keep as entire as possible. On a salad plate arrange hearts of lettuce, cut
into eighths. On the lettuce lay a whole sweet red pimento, using the canned
ones which come ready for use. On top of the pepper place three spoonfuls
of crab meat. Cover all with French dressing made with tarragon vinegar,
using one spoonful to three of olive oil ; seasoned with salt and some fresh-
ground pepper.
Creme Parisienne. Cream of chicken and cream of chicory soups mixed.
Serve bread cut in small squares and fried in butter.
Stuffed tomatoes with anchovies. Chop the contents of one bottle of
anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a
little fresh-ground pepper, and two spoonfuls of mayonnaise. Peel six to-
matoes, cut off the tops and scoop out the insides with a spoon. Then fill
with the prepared anchovies, cover with the piece cut from the top, and serve
on leaves of lettuce garnished with quartered lemons and parsley in branches.
Brook trout saute, Miller style. Clean four brook trout and dry in a
napkin. Season with salt and pepper, roll in flour, put in a frying pan with
two spoonfuls of butter and the grease from two slices of salt pork that have
been fried in their own fat. Fry the trout on both sides, place on platter, and
lay the fried pork on top. Then put in the same frying pan two ounces of
butter, and cook until the color of chestnuts. Pour over the fish, and sprinkle
with some chopped parsley and the juice of two lemons. Garnish with parsley
in branches.
THE HOTEL ST. FRANCIS COOK BOOK 105
APRIL 14
BREAKFAST LUNCHEON
Grapefruit juice Sardines with lemon
Wheatcakes Scrambled eggs, Raspail
Breakfast sausages Fillet mignon, Trianon
Rolls Peas
Coffee Pineapple, Creole
Coffee
DINNER
Consomme aux quenelles
Fillet of sole, Voisin
Sweetbreads braise, ancienne
Roast rack of mutton
Fresh string beans
Potato croquettes
Alligator pear salad
Punch Palermitaine
Assorted cakes
Coffee
*
Scrambled eggs, Raspail. Cut a stalk of celery in small dices, wash well,
and boil in salt water. When soft drain off the water. In a pot put two
ounces of butter and two peeled tomatoes cut in small dices. Simmer for five
minutes, add ten beaten eggs and the celery, season with salt and pepper, and
add one-half cup of thick cream. Cook and serve.
Fillet mignon. A very small tenderloin steak. Broil or saute in pan with
butter. Serve maitre d'hotel sauce, and garnish with watercress and half
of lemon.
Fillet mignon, Trianon. Dress the fillet on a platter and cover with
Bearnaise sauce. Lay three triangular shaped pieces of truffle on top and
garnish with Julienne potatoes.
Pineapple, Creole. Cook a quarter pound of rice in a quart of milk. Add
a quarter pound of sugar and one cup chopped fresh or canned pineapple, and
mix well. Dress on a platter and decorate the top with sliced pineapple and
candied cherries. Serve hot with apricot sauce poured over all.
Consomme aux quenelles. Make small chicken dumplings from chicken
force meat, boil them in, and serve with, consomme. These small dumplings
are called in French, quenelles.
Fillet of sole, Voisin. In a buttered sauce pan put four fillets of sole,
sprinkle with one-half teaspoonful of very finely chopped onions, a little
chopped parsley, chives, chervil, and one peeled and finely chopped tomato.
Season with salt and pepper, add one-half glass of white wine, cover, and
put in oven for fifteen minutes. Then remove the fish to a platter, and put
in the same saute pan one pint of white wine ; cook and mix well, and pour
over the fish.
Sweetbreads braise, ancienne. Dish up on a platter four sweetbreads
braise, and garnish with four croustades financiere. Pour sauce Madere around
the sweetbreads on platter.
Roast rack of mutton. Secure from the butcher a rack of mutton of
ten chops, season well with salt and pepper, place in a roasting pan with sliced
carrots, onions, a spoonful of pepper berries, and a small piece of butter on
top ; and roast, basting well, for ten minutes. Then put the rack on a platter ;
drain off the grease and add to the pan one-half cup of stock and a spoonful
of meat extract, season well, bring to a boil, and strain over the roast.
106 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 15
BREAKFAST LUNCHEpN
Stewed rhubarb Grapefruit en supreme, with kirsch
Boiled eggs Eggs, Lorraine
Buttered toast Corned beef hash
Coffee French pastry
Demi tasse
DINNER
Puree St. Germain
Salmon Mirabeau
Fillet of beef, Charcutiere
Stewed canned corn
Baked potatoes
Endives salad
Floating island
Macaroons
Coffee
Grapefruit en supreme with kirsch. Add to sliced grapefruit, for each
person, a spoonful of powdered sugar and one pony of kirschwasser. Mix
well and serve in supreme glasses.
Eggs, Lorraine. Same as eggs Chipolata with the addition of a strip of
bacon across the top.
Puree St. Germain. Add to a puree of peas some fresh-cooked green or
canned peas.
Salmon Mirabeau. Put in a buttered flat pan two thick slices of salmon,
season with salt and pepper, add one-half glass of claret or white wine, cover,
and cook until done. Put on a platter, cover with tarragon sauce (sauce a
1'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top
of each slice of fish.
Tarragon sauce (Sauce a 1'estragon). Chop some tarragon very fine, add
one-half glass of claret or white wine, and reduce by boiling until nearly dry.
Then add one pint of brown gravy and boil for five minutes. Season with
salt and pepper, add two ounces of fresh butter and whip well into the hot
sauce. Serve with fish or meats.
Fillet of beef, Charcutiere. Roast tenderloin of beef. Serve with brown
gravy (sauce Madere), to which has been added twelve small glaced onions,
six sliced sour pickles, and twelve heads of French mushrooms or fresh mush-
rooms saute in butter. Before serving add a cup of tomato sauce, and season
well with salt and pepper.
Stewed canned corn. Empty a can of corn into a sauce pan, add one
ounce of fresh butter, season with salt and pepper, and boil. If too thick
add a spoonful of thick cream.
Punch Palermitaine. Serve orange water ice in glasses with a little
Curasao on top.
Scalloped halibut with cheese. Prepare one quart of cream sauce. Take
four pounds of halibut, clear of bones and skin, and cut in thin slices about
one-quarter inch thick, and two inches square. Butter a shallow earthen
dish, put some cream sauce in the bottom, sprinkle with grated cheese, then
put in a layer of halibut, season with salt and pepper ; then sauce, cheese and
fish in turn ; and continue for about five layers, with cream and sauce on top.
Put bits of butter on top and bake in a moderate oven for from forty-five
minutes to one hour, or until fish is done and top is nicely browned.
THE HOTEL ST. FRANCIS COOK BOOK 107
APRIL 16
BREAKFAST LUNCHEON
Fresh raspberries with cream Hors d'oeuvres assorted
Codfish cakes Poached eggs, Paulus
Broiled bacon Filet mignon, maitre d'hotel
Rolls Potatoes hashed in cream
Coffee Cold asparagus, vinaigrette
Fruit salad, Chantilly
Lady fingers
Coffee
DINNER
Consomme Daumont
Baked shad, with raisins
Chicken saute, Austin
Jeanette potatoes
Carrots, Vichy
Lettuce salad
Charlotte Russe
Coffee
Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes
about one inch thick and two and one-half inches in diameter. Roll in flour
and fry in melted butter. Serve on napkin with lemon and parsley in branches.
Poached eggs, Paulus. Put four very soft poached eggs on four slices
of toast, cover with cream sauce with sliced truffles, sprinkle with grated
cheese, and bake in hot oven just long enough to become slightly brown.
Consomme Daumont. To some chicken force meat add some truffles
chopped fine, mix well and form into small dumplings. Cook the dumplings
in consomme. Cut two turnips in small squares and boil in salt water. When
done add to the consomme, with one-half cup of boiled rice, and croutons
souffles prepared with grated cheese.
Chicken saute, Austin. Joint a chicken, season well with salt and pepper,
put in saute pan with two ounces of hot melted butter, and fry until brown
on both sides. Then add one cup of brown gravy, two sliced truffles, and one
spoonful of chopped tarragon. Boil for five minutes.
Jeanette potatoes. Prepare the potatoes as for croquettes, put into a
pastry bag with a large star tube, and press through onto a buttered pan, in
the form and size of a large rose. Brush the top with yolks of eggs, and bake
in oven until brown. Serve on a napkin.
Charlotte Russe. (I). Line a pudding mould with lady fingers, fill with
sweetened whipped cream, unmould on a plate and decorate with whipped
cream.
(II). Whip to a frost one pint of cream, add one-quarter pound of sugar
and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot
water, strain, and pour into the cream, heating well. Line a pudding mould
with lady fingers and fill with the prepared cream. Allow to stand in the ice
box for an hour and a half before serving. Decorate with whipped cream.
Baked shad with raisins. Split the fish and lay at full length on a long
buttered dish. Cover the top of the fish with slices of tomato. Put bits of
butter on top of the tomato ; for a medium sized shad using a lump of butter
the size of an egg. Sprinkle chopped parsley over all, and strew seedless
raisins around the fish. Then add a half glass of wine, and put in a moderate
oven to bake. The fish will be very tender when thoroughly done, but the
time required will depend upon the thickness of the fish. From thirty to
forty-five minutes is usually sufficient.
io8 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 17
BREAKFAST LUNCHEON
Orange juice Oysters mignonette
Hominy with cream Eggs a la tripe
Crescents Small tenderloin steak, Demidoff
Chocolate with whipped cream Saute potatoes
Escarole salad
Camembert cheese with crackers
Coffee
DINNER
Potage Mongol
Perch saute, meuniere
Roast leg of mutton
String beans- with butter
Potatoes au gratin
Field salad
Roman punch
Pound cake
Coffee
Oysters mignonette. Put six oysters on half shell on cracked or shaved
ice, with a small glass or hollow green pepper filled with mignonette sauce,
in the center.
Small tenderloin steak, Demidoff. Put four small broiled tenderloin
steaks on a platter, and cover with brown gravy containing olives and sliced
canned mushrooms. Garnish both ends of the platter with asparagus tips.
Roman punch. Dress lemon water ice in glasses in pointed shapes, and
pour a little rum on top.
Beets, Frouard. Cut some boiled beets with a Parisian spoon into the
shape of olives, put in a saute pan with melted butter, season with salt and
pepper, and heat through. Serve in a vegetable dish, or use for garnishing.
Deviled crab in shells. Secure some empty shells from a first-class
grocer. Allow one shell to each person and fill with the following : Take the
meat of one crab, which is sufficient for four persons, shred it, add a cup of
veloute sauce, a teaspoonful of English mustard, a soupspoonful of Worcester-
shire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a
bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste
of a teaspoonful each of English and French mustard and two spoonfuls of
melted butter. Spread this over the top, and cover with bread crumbs. Bake
for about ten minutes, or until the top is browned.
Roast leg of reindeer. Put in a roasting pan a sliced onion, a sliced carrot,
a piece of skin of salt pork, a stalk of celery, some parsley in branches, two
bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer
well and lay on top. Put three ounces of butter on the leg, and place in the
oven to roast. Baste continually, adding a little water or stock from time to
time, to prevent the vegetables from burning. When the roast is done remove
to a platter, and make a brown gravy with the contents of the pan by adding
a spoonful of flour, simmer, add one cup of stock, season well, and strain over
the meat. Some may be reserved to serve in a bowl, separate. Also serve
currant jelly and port wine sauce.
Asparagus tips au gratin. Cut the tips from fresh-cooked asparagus,
place in a buttered dish, season with salt and pepper, cover with cream sauce,
sprinkle with grated Swiss cheese, put small bits of butter on top, and bake
in oven until brown.
THE HOTEL ST. FRANCIS COOK BOOK 109
APRIL 18
BREAKFAST LUNCHEON
Rice cakes Eggs Epicurienne
Apricot marmalade Tripe and oysters in cream
Rolls Baked potatoes
Coffee Strawberries Romanoff
Lady fingers
Demi tasse
DINNER
Little Neck clams
Consomme Sevigne. II.
Ripe California olives
Fillet of sole, St. Cloud
Roast chicken
Sybil potatoes
Cold asparagus, mustard sauce
Fruit salad glace
Assorted cakes
Coffee
Eggs Epicurienne. Shir the eggs. When nearly done add a brown gravy
to which has been added some small pieces of terrine de foie gras, four slices
of truffle, and one sliced canned mushroom.
Strawberries Romanoff. Put some nice ripe strawberries into a bowl,
pour some Curagao over them, and serve with well-sweetened whipped cream,
flavored with vanilla, on top. Serve very cold.
Consomme Sevigne, II. Consomme Brunoise with small quenelles
(chicken dumplings). Add some chopped chirvil and a little Cayenne pepper.
Serve very hot.
Flannel cakes. One pound of flour, one ounce of baking powder, two
ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix
all together with sufficient milk to make a medium dough, or batter. Beat
until smooth, and bake on a hot griddle.
Rice cakes. Boil one-quarter pound of well-washed rice in water for five
minutes. Drain off the water and add one pint of milk, cook until rice is soft,
drain off the milk and add the rice to a flannel cake batter. Bake in the usual
manner.
Fillet of sole, St. Cloud. In a buttered saute pan put four fillets of sole,
season with salt and white pepper, add one-half glass of white wine and a little
stock, and boil for ten minutes. Make a white wine sauce and add the fol-
lowing to it : Two dozen boiled mussels and one dozen boiled oysters removed
from the shells, six heads of canned mushrooms and twelve slices of truffle.
Put the fish on a platter and cover with the sauce.
Fruit salad glace. One sliced orange and one sliced grapefruit, six slices
of pineapple, one banana, one dozen strawberries and a handful of raspberries.
Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a
pony of kirchwasser. Allow to stand in the ice box for an hour. Serve in small
individual dishes with a spoonful of vanilla ice cream on top.
Grapefruit cocktail. Slice one grapefruit and one-half orange and put in
bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand
for an hour. Serve in grapefruit supreme glasses, decorated on top with
brandied cherries.
UO THE HOTEL ST. FRANCIS COOK BOOK
APRIL 19
BREAKFAST LUNCHEON
Raspberries with cream Fillet of mariniert herring
Plain omelet Potato salad
Rolls Consomme in cups
English breakfast tea Sweetbread patties in cream
Cold artichokes, vinaigrette
Roquefort cheese and crackers
Coffee
DINNER
Puree of spinach
Crab meat, Suzette
Roast tenderloin of beef, Cubaine
Gendarme potatoes
Peas and carrots in cream
Lettuce and alligator pear salad
Frozen egg nogg
Macaroons
Coffee
Sweetbread patties in cream. Soak two pounds of sweetbreads in cold
water for two hours, to cause the blood to flow out. Then put them on the fire
in one quart of water and two ounces of salt, bring to a boil, and then allow
to become cold. Pull off the skin and cut the sweetbreads in pieces one-half
inch square. Put in vessel with one cup of bouillon, and boil till soft. Then
add a cup of cream, season with salt and a little Cayenne pepper, and boil for
five minutes. Knead one ounce of butter with one ounce of flour, and use for
thickening. Boil again for five minutes. Serve in hot patty shells, on napkin,
garnished with parsley in branches. (Patty shells, Jan. 25).
Puree of spinach (Soup). Bring to a boil two quarts of chicken broth,
add one peck of well-washed spinach and two ounces of butter, and boil for an
hour. Strain through a fine sieve, and put back in the casserole. It should
now be of the thickness of a puree of pea soup. Season well with salt and
pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve
with small squares of bread fried in butter.
Roast tenderloin of beef, Cubaine. Roast the beef in the usual manner.
Serve with sauce Madere, and garnish with stuffed green or red peppers.
Candied sweet potatoes. Boil four sweet potatoes, remove the skins, and
cut in egg shapes. Put in saute pan with two ounces of butter, and roast
slowly. When nearly brown add a spoonful of powdered sugar and continue
roasting till sugar and potatoes are brown.
Cole slaw, ravigote. Slice a white cabbage very thin and put in a salad
bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly.
Frozen egg nogg. One quart of milk, six eggs, one-half pound of sugar,
one pony of brandy, one pony of rum, and one-half teaspoonful of grated nut-
meg. Mix well, strain, and freeze. Serve in glasses.
THE HOTEL ST. FRANCIS COOK BOOK m
APRIL 20
BREAKFAST LUNCHEpN
Stewed prunes Grapefruit cocktail
Plain shirred eggs Eggs en cocotte, Valentine
Rolls Roast loin of pork, apple sauce
Coffee Candied sweet potatoes
Cole slaw, ravigote
Vanilla custard pie
Demi tasse
DINNER
Consomme Theodora
Scalloped halibut with cheese
Rump of beef
Peas
Parisian potatoes
Beets Frouard
Chocolate ice cream
Assorted cakes
Coffee
Eggs en cocotte, Valentine. Mix some crab meat with a little well-
seasoned cream sauce. Put a spoonful in the bottom of a buttered cocotte
dish, break an egg on top, salt and pepper the egg, put a little more crab meat
and cream on top, sprinkle with grated Parmesan cheese, put some bits of
butter on top, and bake in oven for five minutes.
Consomme Theodora. Put in the consomme, equal parts of small chicken
dumplings, royal, and boiled asparagus tips. Before serving add some chopped
chervil.
Vanilla custard pie. Six eggs, one quart of milk, one-quarter pound of
sugar, one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix
the eggs with the sugar and add to the milk. Strain, and fill a large pie dish
lined with a thin pie dough, and bake in a moderate oven until set.
Lemon custard pie. Same as vanilla custard pie, except use the grated
rind and the juice of two lemons instead of the vanilla bean.
Orange custard pie. Same as lemon custard pie, but use two oranges
instead of the lemons.
Cocoanut custard pie. Same as vanilla custard pie, but put a handful of
shredded cocoanut in the bottom of the pie before filling.
Vanilla meringue pie. Same as vanilla custard pie, but when baked,
cover, and ornament the top with meringue paste, dust with powdered sugar,
and put back in oven to color.
Meringue paste for pie. The whites of four eggs beaten firm and stiff ;
then add one-half pound of powdered sugar and mix well. Flavor to taste.
Lemon meringue pie. Same as lemon custard pie, but cover and ornament
with meringue paste, and bake until colored.
Orange meringue pie. Same directions as for lemon meringue pie.
Lemon pie, special. The yolks of eight eggs, six ounces of sugar, three
lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds
and the juice of the lemons, and beat over a fire until thick. Then add the
whites of eggs well beaten, and pour into a large pie dish lined with thin pie
dough. Bake slowly. Serve with powdered sugar on top.
Cocoanut meringue pie. Same as cocoanut custard pie, but cover with
meringue paste, and bake until colored.
112 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 21
BREAKFAST LUNCHEON
Strawberries with cream Antipasto
Virginia ham and eggs Fried smelts, sauce remoulade
Rolls Spring lamb Irish stew
Cocoa with whipped cream Chiffonnade salad
Old fashioned raspberry shortcake
Coffee
DINNER
Toke Points on half shell
Potage sante
Boiled salmon, Villers
Roast capon, au jus
Parsnips with cream
Duchess potatoes
Endive salad, Victor dressing
Frankfort pudding, sauce Sabayon
Coffee
Boiled salmon, Villers. Cut two slices of salmon about one and one-half
inch thick. Put in vessel with one quart of water, a bouquet garni, one
spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of
white wine vinegar. Boil slowly for twenty minutes. In a casserole put two
ounces of butter, heat, and then add two ounces of flour. When the flour is
hot add a pint and a half of the fish broth from the salmon, and boil for five
minutes. Then add the yolk of one egg and one cup of cream, mix well, season
with salt and pepper, and strain. Add to the sauce one can of sliced mush-
rooms and half a pound of picked shrimps. Place the salmon on a platter
and pour the sauce over it.
Frankfort pudding. One-quarter pound of butter, one-quarter pound of
sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six
eggs, and some vanilla flavoring. Mix the butter with the sugar, and work
well with a wooden spoon until creamy, then add the yolks, one by one, and
mix thoroughly. Add the cake crumbs ; which are made by passing left-over
cake through a colander with large holes ; flavor with the vanilla extract, and
mix well. Beat the whites to snow, and add to the batter, mixing very lightly.
Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate,
or pour over the pudding.
Sabayon sauce. In a copper kettle put six yolks of eggs and six ounces
of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm.
Add a glass of Marsala or sherry wine and whip until it thickens. Serve either
hot or cold.
Boiled parsnips. Peel a half dozen parsnips, wash, and boil whole in salt
water. When done cut in slices, or some fancy shape, and put in sauce pan
with two ounces of butter. Heat through. Season with salt and pepper.
Parsnips in cream. Cut boiled parsnips in pieces two inches long, put in
sauce pan with one cup of cream sauce, season with salt and white pepper.
Serve in deep vegetable dish, and very hot.
Victor dressing. Two pinches of salt, one pinch of fresh-ground black
pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one
teaspoonful of chopped chervil.
THE HOTEL ST. FRANCIS COOK BOOK 113
APRIL 22
BREAKFAST LUNCHEpN
Fresh cherries Grapefruit with chestnuts
Flannel cakes with maple syrup Austrian chicken fritters
Rolls Cold asparagus, mustard sauce
Coffee Lemon pie, special
Demi tasse
DINNER
Consomme Soubise
Ripe olives with garlic and oil
Deviled crabs in shells
Tenderloin of beef, Cumberland
Stuffed cucumbers
Sweet potatoes, Southern style, II.
California sherbet
Assorted cakes
Coffee
Consomme Soubise. Mix one cup of puree of onions, one pint of cold
chicken broth, three whole eggs and the yolks of three eggs ; season with salt,
pepper, and a little grated nutmeg. Strain through a fine sieve, put in buttered
moulds, and cook in bain-marie. Allow to set, slice, and serve in hot consomme.
Ripe olives with garlic and oil. Rub an olive dish or salad bowl with
garlic. Put the olives in the dish, add a spoonful of olive oil, and roll the
olives in the dish for a few minutes.
Austrian chicken fritters. Chop the meat of a boiled or baked fowl,
season with salt, pepper, nutmeg and herbs; place in a saucepan, and add
enough cream or white sauce to moisten. To each cup of the meat and cream
add the yolk of one egg. Cut some sandwich bread into thick slices. Mix
a pint of milk with two well-beaten eggs. Spread the sandwich bread with
a thick layer of the creamed chicken, press two pieces of the bread together,
as if making a sandwich, dip this in the egg and milk mixture, then roll in
sifted bread crumbs, and fry in hot lard to an even brown color; and in the
same manner as for pancakes.
Sweet potatoes, Southern, II. Peel some sweet potatoes and cut length-
wise into strips about an eighth of an inch thick. Put some butter into a saute
pan, and the potatoes, and sprinkle them with brown sugar. Then place on
top another layer of potatoes, sprinkle them with sugar, and so on, filling the
pan. Add hot water, cover the dish, and set in the oven and bake until soft.
California sherbet. Fill glasses with orange water ice, and on top place
five strawberries that have been soaked in California brandy.
Tenderloin of beef, Cumberland. Roast tenderloin of beef, sauce poivrade,
garnished with stuffed cucumbers.
Stuffed cucumbers. Peel two cucumbers and cut in pieces one and one-
half inches thick. Put in casserole and cover with a quart of water, season
with a pinch of salt, bring to a boil, and cool off. With a round cutter remove
the inside from the cucumbers, leaving firm rings. Place these on a buttered
saute pan and fill with the following stuffing: Mix a cup of bread crumbs
with a cup of puree of fresh mushrooms ; season with salt and pepper, add the
yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill
the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in
the bottom of the pan, and bake in oven for twenty minutes. Serve as a
garnishing for entrees, or fish; or as a vegetable course, on a platter, with
tomato sauce or meat gravy.
ii4 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 23
BREAKFAST LUNCHEON
Baked apples with cream Oysters marine
Boiled eggs Clam broth in cups Cheese straws
Dry toast English chuck steak, maitre d'hotel
Coffee White beans with tomatoes
French fried potatoes
Cocoanut meringue pie Coffee
DINNER
Potato soup, Dieppoise
Broiled herring, cream sauce
Hollandaise potatoes
Roast leg of reindeer, port wine sauce
Sweet potatoes flambe with rum
Asparagus tips au gratin
Vanilla charlotte glace Demi tasse
English chuck steak, maitre d'hotel. This steak is cut from the end of
the saddle, near the legs. It should be cut all the way across the saddle, and
about an inch and a half thick. Season with salt and pepper, dip in oil, and
broil. When done put on a platter, cover with maitre d'hotel sauce, and
garnish with lemon and watercress.
White beans and tomatoes. Soak two pounds of white beans in cold
water, over night. Then put the beans in a vessel with three quarts of water,
a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point,
skim, cover, and boil until well done. Remove the ham bone and the bouquet,
and drain off the water. In a casserole put two ounces of butter and a chopped
onion, and simmer until nice and yellow. Then add four peeled and chopped
fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes.
Then add the beans, season with salt and pepper, and simmer all together
for fifteen minutes.
Oysters, marine. Same as pickled oysters.
Potato soup, Dieppoise. In a sauce pan put three ounces of butter, one
sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for
five minutes. Then add two pounds of potatoes sliced very thin, and two
quarts of bouillon. Season with salt and pepper, and boil for forty-five min-
utes. Just before serving add two rolls that have been sliced thin and toasted
in the oven, and a little fresh-chopped parsley.
Sweet potatoes flambe with rum. Boil and peel four sweet potatoes, and
cut in egg shapes. Put in pan with two ounces of butter and roast until nice
and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then
put in chafing dish. Pour two ponies of rum on top, light, and bring to the
table flaming.
Vanilla chocolate glacee. Line a pudding mould with lady fingers, fill
with vanilla ice cream, unmould, and decorate with whipped cream and glace
cherries.
Dartois Chantilly. Roll some puff paste with six turns, and about one-
quarter inch thick. Cut in strips two inches wide and four inches long. Place
them in a wet pan about one-half inch apart, and let them set for a few minutes,
then brush over with egg, and with the point of a small knife mark a line
about one-eighth inch deep all around the cakes, and about one-quarter inch
from the edges. Bake in rather hot oven for about twenty-five minutes.
Remove the top while hot, and empty the cake, leaving only the dry crust.
Fill with sweetened whipped cream, vanilla flavor, after cooling.
THE HOTEL ST. FRANCIS COOK BOOK 115
APRIL 24
BREAKFAST LUNCHEON
Orange marmalade Eggs en cocotte, plain
Finnan haddie in cream Ripe California olives
Baked potatoes Sand dabs, meuniere
Rolls Cold asparagus, vinaigrette
Oolong tea Strawberry short cake
Coffee
DINNER
Little neck clams
Burned farina soup
Radishes
Fillet of sole, sauce cardinal
Olivette potatoes
Roast shad and roe, a I'Americaine
Artichokes, Hollandaise
Lettuce salad
English rice pudding
Coffee
Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish,
season with salt and pepper, put a little butter on top, and bake in oven for a
few minutes. Serve on napkin or paper doily.
Burned farina soup. Melt in a casserole one-half pound of butter ; when
hot add three-quarters of a pound of farina, and roast on top of the range, stir-
ring with a wooden spoon so it will not stick to the bottom. Cook until the
color of a chestnut, then add two quarts of boiling water, season with salt
and pepper, and boil for one hour. This is a good soup for Friday.
Fillet of sole, cardinal. In a buttered saute pan put four fillets of sole,
season with salt and white pepper, add one-half gass of white wine, cover with
buttered paper, and bake in oven for ten minutes. Remove the fillets to a
platter, and to the saute pan add one pint of white wine sauce. Bring to a boil
and then stir in two tablespoonfuls of lobster butter. When the butter is
melted strain the sauce over the fish.
Roast shad and roe, a rAmericaine. Secure from the fish dealer a fresh
shad with the roe inside, and without the belly cut open. In a roasting pan put
four ounces of butter, one chopped onion, a carrot cut in very small dices, a
spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all
chopped fine. Place the fish on top, season well with salt and pepper, put a
few bits of butter on top of the fish, and place in the oven. Baste continually,
and if the pan becomes too dry, add one-half glass of white wine, baste, and
then add one-half glass of water. Bake for about an hour in a moderate oven.
When done place on a platter and pour the sauce in the pan over the fish. A
spoonful of Worcestershire sauce, and the juice of a lemon or two, may be
added to the sauce if desired.
English rice pudding. Three pints of milk, one-quarter of a pound of
rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in
two. Boil the milk with the vanilla bean, then add the washed rice, and cook
for about forty minutes. Add the sugar and boil again for a few minutes,
turning carefully with a wooden spoon, so it will not stick to the bottom.
Then remove from the fire, add one cup of thick cream, and pour into deep
china vegetable dishes, and bake in a hot oven until brown on top. Use one
large dish for baking, or individual ones, as desired.
ii6 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 25
BREAKFAST LUNCHEON
Grapefruit a la Rose Consomme in cup
Boiled eggs Fillets of sand dabs, sauce verte
Dry toast Leberkloese (liver dumplings)
Coffee Sauerkraut
Boiled potatoes
Escarole and chicory salad
Port de Salut cheese and crackers
Coffee
DINNER
Cream of potatoes
Pickles
Tenderloin steak, a la Polonaise
Spinach with eggs
Mashed potatoes
Lettuce and alligator pear salad
Orange custard pie
Coffee
Grapefruit a la Rose. Peel and slice two grapefruit and put in salad bowl.
Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries
and two spoonfuls of powdered sugar, and strain through a fine colander.
Have all very cold. Put the grapefruit in glasses and pour the fresh fruit
sauce over it.
Fillet of sand dabs, fried. Cut the fillets from four sand dabs, season with
salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and
fry in hot swimming lard. When done serve on napkins with fried parsley
and quartered lemons. Serve sauce Tartar or sauce verte separate.
Sauce verte. In a mortar mash equal parts of chives, chervil and parsley.
When very fine add some mayonnaise sauce, mix well, and strain through a
cheese cloth. Season well before serving.
Leberkloese (liver dumplings). Remove the skin from a calf's liver of
good size, and scrape well with a fork to remove all the nerves. Then put in
a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper,
grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four
chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and
one bay leaf chopped almost to a powder. Mix all well together, and drop
with a soupspoon into boiling bouillon or salt water, and cook slowly for
about twelve minutes. Place on a platter with a little brown gravy ; or, in a
pan put three ounces of butter with one cup of bread cut in small squares and
fry until nice and yellow, then pour over the dumplings, and sprinkle chopped
parsley on top.
Tenderloin steak, Polonaise. Broil the steak, put on a platter, cover with
maitre d'hotel sauce, and garnish with cauliflower Polonaise.
THE HOTEL ST. FRANCIS COOK BOOK 117
APRIL 26
BREAKFAST DINNER
Sliced oranges Consomme a la Russe
Ham and eggs Salted Brazil nuts
Rolls Frogs' legs, saute a sec
Coffee Breast of tame duck, Virginia style
Fried apples
Wax beans in butter
Romaine salad
LUNCHEON Neapolitan ice cream
Eggs gourmet Assorted cakes
Honeycomb tripe with cream and Coffee
peppers
Baked potatoes SUPPER
Fresh vegetable salad Angels on horseback
Imperial pancake Chicken a la King
Demi tasse Coffee
Eggs gourmet. Spread some terrine de foie gras on four pieces of toast,
lay a poached egg on top of each piece, and cover with sauce Perigord.
Honeycomb tripe with cream and peppers. Cut three pounds of tripe in
strips about two inches long and one-half inch wide, and put in casserole with
cold water and a spoonful of salt. Bring to a boil and cook for ten minutes.
Then drain off the water, add one pint of milk, season with salt, and boil for
thirty minutes. Cut six green peppers in small squares, and put in casserole
with three ounces of butter, simmer until done, then add one pint of cream
sauce, boil for a minute, and add to the tripe. Boil together for five minutes.
Imperial pancakes. Make some thin pancakes, and cut in circular shapes
with a three-inch round cutter. With the same cutter cut some sponge cake,
and about one-half inch thick. Put some apple sauce on top of the cake, then
one of the round pieces of pancake, and repeat until you have four layers with
the pancake on top. Decorate with meringue paste, with a pastry bag and
a fancy tube, and form in the shape of a crown on top. Put in oven to give
a light color.
Consomme a la Russe. To consomme brunoise add a spoonful of boiled
barley and a few squares of boiled smoked beef tongue for each person.
Breast of tame duck. Cut the breasts from a tame duck, season with
salt and pepper. Put a piece of butter in a saute pan, add the breasts and saute
for about fifteen minutes if the duck is a young one. Serve on a platter covered
with sauce Colbert.
Breast of duck, Virginia style. Broil two slices of Virginia ham and lay
on top of the breasts prepared as above.
Boiled wax beans. Cut the strings from both sides of the beans, and cut
the beans in two. Boil in salted water until done, then drain off the water,
and to each pound of beans add two ounces of butter and a little salt and
pepper. Simmer for a few minutes, and sprinkle with chopped parsley before
serving.
Angels on horseback. Select large eastern oysters, wrap a slice of thin
raw bacon around each oyster, and fasten with a wooden toothpick. Dip
them in beaten eggs mixed with a little Worcestershire and English mustard,
then roll in fresh bread crumbs, and place in a buttered saute pan with bits
of butter on top of each oyster. Bake in hot oven for about eight minutes, and
serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley
in branches and halves of lemon.
ii8 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 27
BREAKFAST LUNCHEON
Grapefruit juice Poached eggs, d'Artois
Oatmeal and cream Turkey hash in cream
Rolls Alligator pear salad
Cocoa Vanilla meringue pie
Demi tasse
DINNER
Puree of green asparagus
Lyon sausage. Radishes
Fillet of turbot, Windsor
Leg of mutton, Choiseul
O'Brien potatoes
Escarole and chicory salad
Jam roll pudding
Coffee
Poached eggs, d'Artois. Place the poached eggs on toast and pour thick
tomato sauce over them.
Puree of green asparagus. Heat in a casserole three ounces of butter,
then add three ounces of flour and four pounds of green asparagus cut in small
pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet
garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain
through a very fine sieve. Then put back in casserole and add the yolks of
two eggs mixed with one cup of cream. Cut some bread in small squares, fry
in butter, and add just before serving.
Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered saute
pan, season with salt and white pepper, add one-half glass of white wine and
one-half glass of stock, cover with buttered manilla paper, and boil until done.
Make a white wine sauce and add to it one dozen parboiled oysters and the
tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce
over them, and garnish with six fried shrimps.
Leg of mutton, Choiseul. Roast leg of mutton, sauce Madere, garnished
with small croustades of puree of peas and puree of spinach, and fresh mush-
rooms saute in butter.
Jam roll pudding. Mince fine one pound of suet, add a pound of flour, a
pinch of salt and a cup of milk, making a rather hard dough. Roll out to the
thickness of a quarter of an inch or less. Cover evenly with a layer of any
kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a
string so it will not become loose, and steam for an hour. Cut into indi-
vidual pieces, and serve warm, with hard and soft sauces.
Peach Norelli. Fill two meringue shells with a small tablespoonful of
vanilla ice cream. On a fancy plate place an ice cold whole preserved peach,
or a fresh peach that has been cooked in syrup. On two sides of the peach
press the filled meringue shells, decorate the center with whipped cream, and
on the top place a whole marron glace.
THE HOTEL ST. FRANCIS COOK BOOK 119
APRIL 28
BREAKFAST LUNCHEON
Honey in comb Stuffed tomatoes with anchovies
Plain scrambled eggs Clam broth in cups
Buttered toast Cheese straws
Coffee Planked shad and roe
Cucumber salad
Roquefort cheese with crackers
Coffee
DINNER
Consomme Celestine
Brook trout saute, miller style
Larded tenderloin of beef, Mont-
passon
Onion glaces
Quartered artichokes
Parisian potatoes
Field salad
Meringue glace au chocolat
Coffee
Consomme Celestine. Make some thin pancakes, cut in strips like
matches, and serve in consomme.
Larded tenderloin of beef. Lard a tenderloin of beef, after removing the
fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little
leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers.
Put some small bits of butter on top of the tenderloin, season with salt and
pepper, and place in a hot oven. Baste frequently. After the fillet is done
remove to a platter, place the pan on top of the stove and take off the fat
except about one spoonful. Then add one spoonful of flour, stir well, and add
two cups of stock and a spoonful of meat extract, season with salt and pepper,
boil for five minutes, and strain. Add one-half glass of good Madeira wine,
pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.
Larded tenderloin of beef, Montbasson. Cook the tenderloin as above,
but serve with sauce Madere, and garnish with a bouquet of quartered arti-
chokes, glaced onions, and Parisian potatoes.
Quartered artichokes. Cut four large artichokes in quarters, remove the
fuzzy parts on the inside, and immediately rub the quarters with lemon so
they will not become black. Boil in salt water until soft.
Pears Bourdaloue. Peel and cook some nice pears in a light syrup, which
can be made of one pint of water and one pound of sugar. Mix a half pound
of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart
of milk with half of a vanilla bean, and pour into the yolks and sugar, and
cook until it thickens. Add two ounces of sweet butter and mix well, making
a nice smooth cream. Put some of this cream on a plate and put the cooked
pears on top. The pears may be cut in half and cored, if desired. Cover the
pears with the rest of the cream, sprinkle some macaroon crumbs on top, and
put in a hot oven to brown. Serve very hot.
120 THE HOTEL ST. FRANCIS COOK BOOK
APRIL 29
BREAKFAST LUNCHEON
Strawberries with cream Pickled salmon, St. Francis
Fried hominy Eggs, Commodore
Country sausages Hashed fillet of beef, Sam Ward
Rolls Cocoanut custard pie
Coffee Demi tasse
DINNER
Cream of parsnips
Ripe olives
Tomcods, Montmorency
Chicken saute, Madeleine
Alligator pear salad
Omelette au cognac Coffee
Pickled salmon, St. Francis. Cut in small pieces two pounds of raw
salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour
pickles, one-half cup of sliced green olives, a glass of white wine, a pint of
tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four
peeled tomaotes, squeezed and cut in small pieces. Put on fire, bring to the
boiling point, set on back of the stove and let stand for a half hour. Then put
in earthen jar and place in ice box. Serve cold.
Eggs, Commodore. Cook the eggs en cocotte, just before serving pour a
little Bearnaise sauce on top.
Hashed fillet of beef, Sam Ward. Take the unused portions of roasted or
larded tenderloin of beef and cut in small squares. Also an equal amount of
boiled potatoes cut in the same way. In a saute pan put one chopped onion
and two green peppers cut in small dices, with two ounces of butter. Simmer
until soft, then add the potato and meat, one cup of bouillon, or two cups, if
necessary, season with salt, cover, put in oven and cook for thirty minutes.
Serve on platter with chopped parsley on top, and garnished with small pieces
of toast.
Cream of parsnips. Peel and slice six parsnips and put in vessel with
one pint of chicken broth, boil, and when soft add one pint of cream sauce.
Boil for ten minutes and then pass through a fine sieve. Put back in vessel,
add one pint of thick cream, season with salt and pepper, and add two ounces
of sweet butter before serving.
Tomcods, Montmorency. Put four tomcods on a buttered flat saute pan,
season with salt and pepper, put four canned heads of mushrooms on top of
each fish, cpver with Italian sauce, sprinkle with a little grated cheese, put
small bits of butter on top, and bake in a moderate oven for twenty minutes.
Before scrying pour the juice of two lemons over the fish, sprinkle with
chopped parsley, and serve in same pan.
Chicken saute, Madeleine. Joint two spring chickens and put in saute
pan with three ounces of butter, season with salt and pepper, and then simmer
for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken
and simmer for two minutes. Add one pint of boiling milk and boil for ten
minutes. Then remove the chicken to a platter, bring the sauce to a boil, add
one cup of cream, and strain over the chicken. See that the sauce is well
seasoned. Sprinkle about one and one-half cupfuls of macedoine vegetables
over all.
Omelet au cognac. Sprinkle a plain omelet with plenty of powdered
sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet,
and set afire before bringing to the table.
THE HOTEL ST. FRANCIS COOK BOOK 121
APRIL 30
BREAKFAST LUNCHEON
Raspberries with cream Grapefruit en supreme
Waffles Eggs a la Turque
Chocolate with whipped cream Chickens' legs, deviled
Crescents Asparagus Hollandaise
Gauffrette potatoes
Apple pie
American cheese
Coffee
DINNER
Consomme printanier royal
Salted almonds
Halibut, Richmond
Roast tame duck with olive sauce
Sweet potatoes, country style
Stewed tomatoes, family fashion.
Cold asparagus, mayonnaise
Biscuit Tortoni
Assorted cakes
Coffee
Eggs a la Turque. To shirred eggs add a few chickens' livers saute, in
brown gravy. Place a slice of truffle on top of each egg.
Deviled chickens' legs. Left over boiled or broiled chickens' legs may be
utilized. Season with salt and pepper, spread with a little French mustard
mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh
bread crumbs, and broil over a slow fire. When done serve on a platter with
devil sauce, or sauce poivrade.
Devil sauce. In a casserole put one chopped shallot and one ounce of
butter, and merely warm, then add the juice of a lemon, one spoonful of French
mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy.
Season with salt and pepper, boil for five minutes, and strain.
Consomme printanier. Cut all kinds of spring vegetables in fancy or
dice shapes, boil in salt water, and serve in hot consomme. Just before serv-
ing add some small leaves of chervil. The vegetables commonly used are
carrots, turnips, peas, string beans, small green asparagus tips, small flowers
of cauliflower, etc.
Halibut, Richmond. Make a border with a potato croquette preparation,
around a silver platter. Remove the skin and bones from two pounds of
halibut and boil in salt water for ten minutes. Then put in vessel, add one-
half pint of cream and one pint of cream sauce, season with salt and Cayenne
pepper, and boil together for five minutes. Then place inside the border on the
silver platter, sprinkle with grated cheese, put small bits of butter on top, and
bake in oven until nicely colored.
Olive sauce. Remove the stones from twenty-four green olives, cut the
olives in two, and put in a casserole with a glass of sherry or Madeira wine,
and boil until nearly dry. Then add one pint of brown gravy, season with salt
and a little Cayenne pepper, and boil for five minutes. Serve with any meat.
Stewed tomatoes, family fashion. Peel six tomatoes and cut each in eight
pieces. Put in a casserole with three ounces of butter, season with salt and
pepper, add a pinch of sugar and two slices of bread cut in small squares, cover,
and simmer on a slow fire for about forty minutes.
122 THE HOTEL ST. FRANCIS COOK BOOK
MAY 1
BREAKFAST DINNER
Stewed prunes Bisque of crabs
Melba toast Radishes
Ceylon tea Fillet of sole, Marguery
Vol au vent of salmon, Genoise
Planked shad and roe
Cucumber salad
Fancy ice cream
LUNCHEON Alsatian wafers
Little Neck clam cocktail Demi tasse
Broiled striped bass, maitre d'hotel
Potatoes natural SUPPER
Lettuce and tomato salad Canape of sardines
French pancakes Yorkshire buck
Coffee Coffee
Fillet of sole, Marguery. Put four fillets of sole in a buttered saute pan.
Season each fillet with salt and a little Cayenne pepper, add one-half glass
of white wine, and cover with buttered manilla paper. Put in oven and cook
for six minutes. Remove the fillets to a buttered silver platter, place six
boiled mussels and one head of canned mushrooms on top of each fillet. Now
add to what wine is left, in the sauce pan one spoonful of white wine sauce,
and bring to a boil, and bind with the yolks of two eggs and two ounces of
butter. Stir well so the butter will be thoroughly melted. Strain and pour
over the fish, sprinkle with grated bread crusts, and bake in a very hot oven
just long enough to acquire a light golden color.
Vol au vent of salmon, Genoise. Make one large, or four individual, vol
au vents shells. Boil one pound of salmon in salted water ; when done cut in
pieces one inch square, put in casserole, cover with one-half pint of Genoise
sauce, add eight heads of canned mushrooms, season well, and fill the shells.
Chicken saute, Montpensier. Joint a spring chicken and season with salt
and pepper. Melt in a saute pan one ounce of butter ; when hot add the chicken
and saute until nice and brown. Then sprinkle with one-half spoonful of flour
and let that get brown ; add one-half cup of bouillon and a spoonful of meat
extract, and simmer without being covered for five minutes. Then remove
the chicken to a platter, season the sauce well and pour over it. Garnish with
quartered tomatoes saute in butter, and chopped parsley and chives, and also
with small pieces of bread cut in heart shapes and fried in butter.
Yorkshire buck. Welsh rabbit on anchovy toast with a poached egg and
two strips of broiled bacon on top.
THE HOTEL ST. FRANCIS COOK BOOK 123
MAY 2
BREAKFAST LUNCHEON
Cherries Stuffed eggs, mayonnaise sauce
Omelet with bacon Broiled spareribs with lentils
Rolls Breast of squab, sauce Perigord
Coffee Potato croquettes
Port de Salut cheese with crackers
Coffee
DINNER
Farina soup, Francis Joseph
Fillet of flounder, Pompadour
Larded sirloin of beef, D'Orsay
Artichokes jardiniere
Rissolees potatoes
Romaine salad
Burgundy wine jelly
Assorted cakes
Coffee
Breast of squab, Perigord. Cut the breasts from four squabs, season with
salt and pepper, roll in flour, and fry in saute pan in three ounces of butter.
When done place on toast and cover with sauce Perigord.
Fillet of flounder, Pompadour. Cut the fillets from a flounder and place
them on a china platter, season with salt, pepper, the juice of a lemon, and
a spoonful of olive oil. Set in the ice box for twelve hours; then take out
and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in
swimming lard. When done place on a platter on a napkin, and garnish
with fried parsley and quartered lemons. Make a sauce of six fillets of an-
chovies cut in small slices, mixed with sauce Tartare, well seasoned, and
serve separate.
Artichokes jardiniere. Boiled artichoke bottoms filled with macedoine
of vegetables.
Farina soup, Francis Joseph. Roast a pheasant in the oven for five min-
utes to obtain a slight color, then put in fresh-prepared consomme and boil
until soft. Then strain the consomme, bring to a boil, add three pints of
farina and boil for fifteen minutes. Then bind with the yolks of two eggs
and one-half cup of cream, add a glass of sherry wine, one spoonful of grated
cheese ; season with salt, a little cayenne pepper and the juice of a lemon. Cut
the breast of the pheasant in thin slices and put in the soup tureen ami pour
the soup over it; give it a sprinkle of chopped parsley, and serve hot.
124 THE HOTEL ST. FRANCIS COOK BOOK
MAY 3
BREAKFAST LUNCHEON
Baked apples with cream Supreme of oysters, St. Francis
Buckwheat cakes, maple syrup Eggs Malakoff
Rolls Broiled chicken
English breakfast tea Souffle potatoes
Lettuce salad
Old fashioned strawberry shortcake
Coffee
DINNER
Consomme chiffonnade
Ripe California olives
Fillet of smelts, Stanley
Chicken saute, Demidoff
Turnips glaces
Potato croquettes
Endives salad
Biscuit glace, au peppermint
Macaroons
Coffee
Supreme of oysters, St. Francis. For about eight people. Use twenty
California oysters or seven Eastern oysters for each person. Serve like an
oyster cocktail in grapefruit supreme glasses in the following sauce: Mix
one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcester-
shire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco,
and paprika. The cream should be added last. Keep the sauce on ice until
needed.
Eggs, Malakoff. Spread some fresh caviar on four pieces of toast, lay a
poached egg on each, and cover the eggs with horseradish sauce and cream.
Consomme chiffonnade. Cut equal parts of lettuce and sorrel in Julienne
style, put in casserole, cover with water, bring to a boil, then drain off water
and allow to become cool. Then put back in casserole, add two quarts of
consomme, and boil very slowly for about thirty minutes. Before serving
add a little chopped parsley and chervil.
Fillet of smelts, Stanley. Split six smelts, remove the bones, season with
salt and pepper, place in a buttered saute pan, add one-half glass of white
wine, and cover with buttered paper. Bake in oven for five minutes, and then
place the fillets on a platter. Make a cardinal sauce but add to it the tail of
a lobster cut in small squares, twelve slices of truffles, and six heads of canned
mushrooms, sliced. Pour over the fish.
Cardinal sauce. One pint of sauce au vin blanc ; bring to a boil and stir
in two spoonfuls of lobster butter.
Chicken saute, Demidoff. Joint a spring chicken, season with salt and
pepper and put in saute pan with two ounces of butter. Heat, add the
chicken, and saute on both sides for fifteen minutes. Then add a cup of
Madeira sauce, and dress on a platter with sauce over it. Garnish the platter
with turnips glace ; onions glace ; queen olives with the stones removed, and
warmed in sherry wine; and French carrots.
THE HOTEL ST. FRANCIS COOK BOOK 125
MAY 4
BREAKFAST LUNCHEON
Raspberries with cream Canape Riga
Boiled eggs Sand dabs, meuniere
Buttered toast Ox tail braise
Coffee Noodles Polonaise
Cole slaw, 1,000 Island dressing
Lemon custard pie
Coffee
DINNER
Puree of red kidney beans
Radishes
Fillet of halibut, Bristol
Sweetbreads braise, Zurich
New peas, au cerfeuil
Julienne potatoes
Roast chicken, au jus
Lettuce and grapefruit salad
Savarin Mirabelle
Coffee
Ox tail braise. Cut two ox tails in pieces three inches long, wash well
and dry with a towel or cloth. Season with salt and pepper. In a casserole
put three ounces of butter, put on the stove, and when hot add the ox tail.
Saute until nice and brown, then add three spoonfuls of flour, and let that
become brown also. Then add one quart of boiling water, a bouquet garni,
a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one
piece of garlic, an onion and a carrot. Cover the casserole and put in the
oven until the ox tail is soft. It will require two or three hours. When done
remove the ox tail to a platter, reduce the sauce, season well, and strain over
the ox tail on the platter.
Puree of kidney beans. Soak three pounds of dry red kidney beans in
cold water over night. Then put on fire with two quarts of cold water, a
handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim
well, and when it boils, cover and cook until soft. Remove the ham bone,
carrot, onion, and bouquet garni, and strain the beans through a fine sieve.
Put back in casserole, boil again, then season with salt and pepper, and add
three ounces of butter, little by little, and stir well until thoroughly melted.
Serve with bread cut in small squares and fried in butter.
Fillet of halibut, Bristol. Put four fillets of halibut in a buttered saute
pan, season with salt and pepper, cover with buttered paper, add one-half
glass of milk and water mixed, and cook. When done place the fish on a
buttered platter, garnish with two dozen parboiled oysters, and cover all with
cream sauce. Sprinkle with grated cheese, put small bits of butter on top,
put in oven and bake until colored.
Sweetbreads braise, Zurich. Put some braised sweetbreads on a platter
and garnish with croustades financiere and sauce Madere.
126 THE HOTEL ST. FRANCIS COOK BOOK
MAY 5
BREAKFAST LUNCHEON
Gooseberries in cream Oranges en supreme au Curasao
Waffles Clam broth in cups
Honey in comb Cheese straws
Coffee Broiled squab on toast
Olivette potatoes
Cold asparagus, mustard sauce
Chocolate eclairs
Coffee
DINNER
Consomme croute au pot
Crab legs, Josephine
Fillet of beef, Cendrillon
Pate de foie gras
Hearts of lettuce
Omelet with fresh strawberries
Demi tasse
Oranges en supreme au Curasao. Slice two oranges, sprinkle with a
spoonful of powdered sugar, and add one pony of Curasao. Have well iced,
and serve in large supreme glasses.
Consomme croute au pot. Cut carrots, turnips, cabbage and leeks in
small thin squares, parboil, and finish cooking in consomme. Serve with
sliced French bread browned in oven.
Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and
fry in a pan, with butter. Dish up on a round platter, with sliced fresh mush-
rooms saute in butter in center. Serve sauce Colbert separate.
Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madere, gar-
nished with the following : Shape some potato croquettes in the form of small
patties, about one and one-half inch in diameter and one inch high. Roll in
flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on
top with a small round cutter, and fry in swimming lard. Then lay out on
a towel, lift out the cover formed by the cutter, and save. Scoop out the
center, fill with a soubise (puree of onions), and replace the cover.
THE HOTEL ST. FRANCIS COOK BOOK 127
MAY 6
BREAKFAST LUNCHEON
Strawberries and raspberries, with Hors d'oeuvres varies
cream Eggs Chateaubriand
Scrambled eggs Breaded lamb chops, reforme
Rolls Endives salad
Oolong tea Roquefort cheese and crackers
Coffee
DINNER
Lamb broth a la Grecque
Ripe California olives
Lake Tahoe trout, maitre d'hotel
Calf's head, Providence
Roast chicken
Peas
Potatoes au gratin
Watercress salad
French pastry
Coffee
Eggs Chateaubriand. Spread some foie gras on a piece of toast, lay a
poached egg on top, and cover with tomato sauce.
Breaded lamb chops, reforme. Mix the crumbs made from one loaf of
bread with two slices of chopped ham and one spoonful of chopped parsley.
Season eight chops with salt and pepper, roll in flour, then in beaten e.ggs,
and finally in the crumbs mixed as above. Fry in hot butter, and when done
place on a platter and pour around them the following sauce: Cut in small
strips, and in equal parts, some gherkins, beets, fresh mushrooms saute in
butter, or canned mushrooms, smoked beef tongue, and the whites of hard-
boiled eggs. Add one pint of good meat gravy and a spoonful of melted
currant jelly. Season with salt and Cayenne pepper. Serve some of the
sauce separate.
Lamb broth, a la Grecque. Cut a pound of raw lamb, from the shoulder
or leg, in dices about one-half inch square. In a casserole put three ounces
of butter and set on the stove. When hot add the lamb and one chopped
onion and simmer together for ten or fifteen minutes. Then add two spoon-
fuls of flour and one spoonful of curry powder, and simmer for five minutes,
then add two quarts of stock, bouillon or hot water. If water is used add
a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup
of washed rice and boil until soft. Season with salt and pepper, remove the
bouquet garni if used, add one tablespoonful of Worcestershire sauce and a
teaspoonful of sugar. Serve with a little chopped parsley.
Calf's head, Providence. Boil a calf's head with the brain and tongue.
Place one piece of each, for each person, on a platter, cover with sauce Madere
with mushrooms and olives.
128 THE HOTEL ST. FRANCIS COOK BOOK
MAY 7
BREAKFAST LUNCHEON
Sliced bananas with cream Crab salad, Louis
Ham and eggs Braised mutton chops with string
Rolls beans
Coffee Gendarme potatoes
Orange meringue pie
Demi tasse
DINNER
Little Neck clams
Consomme Vivieurs
Fillet of sole, Suchet
Sweetbreads braise, Godard
Roast leg of reindeer, au jus
Sweet potatoes, Southern style
Puree of salad (vegetable)
Vanilla ice cream
Assorted cakes
Coffee
Crab salad, Louis. Arrange lettuce leaves around the inside of a salad
bowl, with a few sliced leaves on the bottom. Put crab meat on top of the
sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of
the crab meat. In another bowl mix one-half cup of French dressing with
one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and
one teaspoonful of Worcestershire sauce. Pour over the salad, and serve
very cold.
Braised mutton chops. Have six chops cut one and one-half inches thick,
season with salt and pepper. In a saute pan on the stove put one spoonful
of fat or lard, and when hot add the chops and fry on both sides until brown.
Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of
flour, add one pint of stock, one crushed tomato, one bay leaf, one clove ; and
then simmer slowly for an hour and a half. When done place the chops on
a platter, season the sauce well, and strain over the chops.
Consomme Vivieurs. Make a Julienne of beets, leeks and celery, in
equal parts, parboil in salt water, and finish cooking in consomme. Then add
the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out
the juice and add to the consomme. This will give it a nice reddish color.
Serve croutons diable separate.
Croutons diable (for soup). Use either white or rye bread, and cut in
round pieces the size of a quarter of a dollar. Mix some grated Parmesan
cheese with Cayenne pepper, and put on the round pieces of bread. Place on
a flat pan and bake in oven until brown. Serve on a napkin.
Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner
as for consomme. Prepare a fillet of sole, au vin blanc. When the sole is
done add the Julienne of vegetables to the white wine sauce, together with a
little chopped tarragon, and pour over the fish. Have the sauce well seasoned.
Sweetbreads braise", Godard. Braise the sweetbreads and dish up on a
platter. Garnish with whole truffles heated in sherry wine, and whole heads
of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madere
around the platter.
THE HOTEL ST. FRANCIS COOK BOOK izg
MAY 8
BREAKFAST LUNCHEpN
Guava jelly Grapefruit en supreme au marasquin
Rice cakes Consomme in cups
Breakfast sausages Finnan haddie in cream
Chocolate with whipped cream Baked potatoes
Rolls Italian salad
Camembert cheese
Coffee
DINNER
Consomme with royal and carrots
Ripe California olives
Crab meat, Belle Helene
Tournedos Bordelaise
Julienne potatoes
Cauliflower au gratin
Fresh strawberry coupe
Assorted cakes
Coffee
Consomme with royal and carrots. Boil one quart of French carrots in
salted water. When done, drain off the water and pass the carrots through
a fine sieve. Take a cup of this carrot puree and mix with two whole eggs
and one yolk, season with salt and pepper, and strain again. Put in a small
buttered pudding mould and cook in a bain-marie. When set, allow to be-
come cool, remove from mould, and cut in any fancy shape desired. Serve
in hot consomme.
Tournedos Bordelaise. Either fry in butter or broil a small tenderloin
steak. Dish up on a platter, put some sliced parboiled beef marrow on top,
and cover with Bordelaise sauce.
Fresh strawberry coupe. Select some nice strawberries and put them
in a bowl with powdered sugar and a little maraschino, and mix well. Fill
some coupe glasses about half full, pour some of the juice over each, and fill
the remainder of the glass with vanilla ice cream. Decorate the top with
selected strawberries.
Fresh raspberry coupe. Use raspberries, and prepare as above.
Banana coupe. Use sliced bananas, and prepare in the same manner as
for strawberries.
Orange coupe. Use sliced oranges, and prepare as above.
Grapefruit coupe. Same as orange coupe, but use a little more sugar.
130 THE HOTEL ST. FRANCIS COOK BOOK
MAY 9
BREAKFAST LUNCHEON
Orange juice Crab ravigote
Omelet with cepes Consomme in cups
Rolls Chicken a la King
Coffee Knickerbocker salad
Baba au rhum
Coffee
DINNER
Puree of white beans, Soubise
Fillet of bass, Duglere
Rack of lamb, Montjo
Sybil potatoes
Artichokes, Hollandaise
Chiffonnade salad
Peach Norelli
Assorted cakes
Coffee
Knickerbocker salad. On a long leaf of romaine salad put one slice of
grapefruit, then one slice of orange, and so on until the leaf is full. Then put
four fresh strawberries on top, cover with French dressing and garnish with
whipped cream. Serve on individual plates.
Puree of white beans, Soubise. Soak two pounds of white beans in cold
water over night. Then put on fire with two quarts of water, six whole white
onions, one bouquet garni, one ham bone, and two pounds of veal bones.
Season with salt ; and skim when it conies to a boil. When the beans are soft
remove the bouquet garni, ham and veal bones, strain the rest through a fine
sieve, and put back on the fire. Bring to a boil, and stir in three ounces of
butter, adding it little by little. Season with salt and pepper, and if too thick
add a little bouillon. Serve separate, some small squares of bread fried in
butter.
Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar
sauce and a little Cayenne pepper. With this fill four Eastern crab shells.
These shells are smaller and daintier than the Pacific Coast variety, and can
be obtained from first-class grocers. Sprinkle the tops with finely chopped
parsley, then lay a band of pimento across the center, parallel this with chopped
yolk of egg on one side, and with chopped whites on the other, and fringe the
whole with chopped parsley. Serve with quartered lemon and parsley.
Fillet of bass, Duglere. On a buttered platter put four fillets of bass,
and season with salt and pepper. Sprinkle with a half of an onion, chopped
fine, and a little chopped parsley, tarragon and chervil. Peel and chop two
tomatoes and spread over the top of the fish. Put around the platter a little
brown gravy and one-half glass of white wine. A spoonful of meat extract
diluted with warm water may be used in place of the gravy if desired. Put a
small piece of butter on top of each fillet, then place the platter in a moderate
oven and bake for about thirty-five minutes. Serve on the same platter.
Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Ma-
dere, to which has been added a can of French mushrooms and some stuffed
olives.
Omelet with cepes. Melt two ounces of butter in an omelet pan, then
add a can of sliced cepes, season with salt and pepper, and fry them. Then
add twelve beaten eggs, and make the omelet. Pour some brown gravy
around the omelet. Cream or tomato sauce may be used, if desired.
THE HOTEL ST. FRANCIS COOK BOOK 13*
MAY 10
BREAKFAST LUNCHEON
Cherries Crab meat in cream
Poached eggs on toast Radishes
Broiled bacon Loin of lamb chops, jardiniere
Rolls Souffle potatoes
Coffee Cold artichokes, mustard sauce
Assorted cheese with crackers
Coffee
DINNER
Consomme Valentienne
Salted almonds
Lake Tahoe trout, meuniere
Chicken saute, Montpensier
Duchesse potatoes
Jets de houblons
Dandelion salad
Dartois Chantilly
Coffee
Loin of lamb chops, jardiniere. Season four lamb chops with salt and
pepper, roll in oil, and broil. Then place on a platter, cover with Madeira
sauce, and garnish with bouquets of fresh vegetables ; such as peas in butter,
cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc.
Also add some kind of potatoes.
Consomme Valentienne. Make some small dumplings of cream puff paste
and boil in salt water for two minutes. Cook some lettuce, cut Julienne style,
in consomme. Boil some Italian paste. Serve equal parts of each in boiling
consomme.
Suggestions and recipes for preserves, jellies and pickles. For jelly select
your fruit before it is too ripe, as the flavor will then be much better. Put it
on the stove and bring to a heat, to facilitate the easy extraction of the juice.
Have a funnel-shaped bag made of flannel, to strain the juice through. The
first time it is strained use a wire sieve with a revolving wire to crush the
fruit. The juice should always be strained twice, and the second time if the
flannel bag is used, and it is allowed to hang over night and drip, it will be
much clearer. Put on the juice over a good fire and allow it to come to a
heat, then add the sugar, which should be first heated in the oven. Boil
rapidly in a pan with a very large bottom, so that as much surface can be on
the stove as possible. If it is desired that the color be light add a little gelatine.
From fifteen to twenty minutes is long enough to boil it, but it should not
stop boiling during this time. Better success will probably be had if the jelly
is cooked in small quantities. After pouring the jelly in glasses set in the hot
sun until set, and then cover with melted paraffine.
If corn starch be put in the juice before adding the sugar it will make it
clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints
of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding.
(To one pint of juice l^lbs. sugar).
Preserves. Small stone jars are best for preserves. If glass jars are
used they should be wrapped in paper to exclude the light. To prevent pre-
serves from sugaring add a little tartaric acid after they are cooked.
Pickles. Cider vinegar is best for pickles. If vinegar is too strong dilute
132 THE HOTEL ST. FRANCIS COOK BOOK
it with water. The pickles should be tightly sealed to prevent the air reaching
the vinegar, as this kills it. The vinegar should always be poured on hot,
just as it comes to the first scald — never allowing it to boil.
Never put up pickles in anything that has held grease; and never let
them freeze. If pickles are put into brine it should be strong enough to bear
an egg. To make the brine, use a heaping pint of salt to each gallon of water.
Put the pickles in bottles, and seal while the brine is hot. A half bushel of
grape leaves added to the barrel of salt pickles will keep them sound and firm.
A slice of horseradish added to each jar or bottle of vinegar pickles will keep
the vinegar clear.
MAY 11
BREAKFAST LUNCHEON
Fresh raspberries with cream Sardines in oil
Boiled eggs Chicken broth in cups
Buttered toast Fried tomcods, Tartar sauce
English breakfast tea Broiled honeycomb tripe, Chili sauce
Browned mashed potatoes
Field and beet salad
Lemon meringue pie
Coffee
DINNER
Potage sante
Crab meat, Suzette
Roast ribs of beef, Yorkshire pudding
Stewed corn
French peas
Chiffonnade salad
Grapefruit coupe
Assorted cakes
Coffee
Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned
boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half
bottle of Chili sauce, pour on a platter and lay the tripe on top.
Preserves, Amount of fruit required. Seven and one-half pounds of
cherries and seven and one-half pounds of sugar will make one gallon of
preserves.
Fourteen pounds of berries and fourteen pounds of sugar will make five
quarts of jam.
Two quarts of stemmed currants will make two pints of juice. Added to
two pounds of sugar it will make three tumblers of jelly.
Always wash strawberries before removing the hulls, and then put in a
colander to drain. Always select strawberries for their flavor rather than
for their size.
Strawberry preserves. Prepare a small quantity at a time to secure the
best results. Make a syrup in a kettle with two pounds of cane sugar and
half a cup of water. Drop the berries into it and cook rapidly for twenty
minutes. Do not stir, but remove any scum which may arise. After twenty
THE HOTEL ST. FRANCIS COOK BOOK 133
minutes remove the berries and put in tumblers. Cook the syrup to a jelly
and fill up the tumblers with it. Allow to become cold before covering.
Blackberry jam. Four quarts of blackberries, two quarts of nice cooked
apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.
Raspberry or loganberry jam. In making raspberry jam, if two-thirds
red raspberries and one- third currants are used the jam will be better, as the
berries alone do not contain enough acid. Loganberries are sufficiently acid.
Mash the fruit well, and boil it for twenty minutes. Weigh, and to every
pound of fruit use three-quarters of a pound of sugar. Boil until when some
is placed on a saucer no juice will gather around it. Put in small jars or
glasses, in the same manner as jelly.
Canned strawberries. Wash well before hulling. Weigh, and to each
pound of berries add one-quarter pound of cane sugar. Boil for fifteen min-
utes. Put in pint jars and seal while hot.
Apple jelly. Take ripe Belleflower, or other fine-flavored cooking apples.
Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent
them from turning black. Add a little lemon juice to the water. When all
are ready drain off the water, and put the apples in a copper preserving kettle.
Pour a little water over them and cook until soft, then strain through a flannel
bag. Boil the juice with an equal weight of sugar, until it jells, and pour
while hot into jelly glasses.
Blackberry jelly. Heat the berries to the boiling point, mash, and strain
through a flannel bag. Add an equal weight of sugar to the juice, and boil
briskly for twenty-five minutes. Pour into glasses while hot.
Additional Recipes:
134 THE HOTEL ST. FRANCIS COOK BOOK
MAY 12
BREAKFAST LUNCHEON
Nutmeg melon Ecrevisses en buisson
Shirred eggs Chicken patties, Toulouse
Rolls Broiled Virginia ham
Coffee French fried potatoes
Panachee salad
Savarin with strawberries
Coffee
DINNER
Consomme Ravioli
Queen olives
Shad roe, Bordelaise
Fillet of beef, Lombarde
Cold asparagus, vinaigrette
Souffle pudding, Dame Blanche
Coffee
Chicken patties, Toulouse. Fill some patty shells with Toulouse filling,
prepared in the same manner as for Vol au vent Toulouse.
Broiled Virginia ham. Use either boiled or raw Virginia ham. Cut in
thin slices, broil, and serve on platter, garnished with parsley in branches.
Panachee salad. This is a mixed salad of two kinds of vegetables such
as beans and flageolets, peas and carrots, potatoes and lettuce, beets and
field, etc.
Consomme Ravioli. Make some small raviolis and boil them for five or
ten minutes in consomme.
Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil,
and broil ; when done put on a platter. Parboil one-half pound of beef marrow,
slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.
Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madere, gar-
nished with stuffed tomatoes and potato croquettes.
Souffle pudding, Dame Blanche. One-quarter pound of butter, one-
quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of
eight eggs, the whites of eight eggs, and three ounces of ground blanched
almonds. Put the almonds in boiling water for one second, then immediately
put them into cold water, then remove the skins, and chop them very fine.
Mix the butter, flour and sugar into a hard batter. Put the milk and the
almonds on the stove to boil, then add the batter, and stir until it becomes
a creamy mixture. Then remove from the fire, and add the yolks one by one,
mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in
a buttered mould and bake in a moderate oven for about forty minutes. Serve
hot, with cream sauce to which chopped almonds have been added.
THE HOTEL ST. FRANCIS COOK BOOK 135
MAY 13
BREAKFAST LUNCHEON
Baked apple with cream Cantaloupe
Griddle cakes Strained onion soup
Maple syrup Croutons Parmesanne
Coffee " Pickelsteiner stew
Roquefort cheese with crackers
Coffee
DINNER
Potage Turinoise Salted Brazil nuts
Sand dabs, David
Chicken saute, au Madere
String beans in butter
Persillade potatoes
Romaine salad
Peaches Bordaloue
Assorted cakes Coffee
Croutons Parmesanne. Four yolks of eggs, two ounces of grated Par-
mesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the
whites of three eggs. Beat well together the yolks of eggs, grated cheese,
salt and Cayenne pepper. Then add the whites of eggs, beaten very hard.
Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes
while warm.
Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb,
and two pounds of pork cut in pieces one and one-half inches square.
Put in a saute pan with two ounces of butter, season with salt and pepper,
and cook until brown ; then put in casserole with an onion chopped fine, and
let it become brown, then add one-half cup of flower; one pint of puree of
tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni.
Cover, and cook for half an hour ; then add two pounds of potates cut in one
inch squares, and cook until soft. Serve in casserole, or individual cocotte
dishes.
Potage Turinoise. One quart of puree of tomatoes and two quarts of
consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve
about two cupfuls of grated cheese separate.
Salted Brazil nuts. Roast in oven one pound of shelled Brazil nuts until
they are brown. Then rub them together to loosen the second skin, which
should be removed. Wet them with a little melted gum Arabic, and sprinkle
with about an ounce of fine table salt. Stir until dry.
Sand dabs, David. Salt and pepper four sand dabs, roll in flour, and
fry in butter. Then place on platter and sprinkle with chopped parsley and
the juice of one lemon Put two ounces of fresh butter in the frying pan,
add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour
over the fish.
Chicken saute, au Madere. Joint a spring chicken, season with salt and
pepper. Put a small piece of butter in a frying pan, heat, and add the chicken.
When nice and brown sprinkle with a spoonful of flour and brown again.
Then add a half glass of Madeira wine, simmer a few minutes, add a cupful
of stock or bouillon, and a spoonful of meat extract, and boil for five minutes.
Dress the chicken on a platter, reduce the sauce one half, season well, and
strain through a fine cloth or sieve. Before pouring over the chicken add a
spoonful of dry sherry wine.
Peaches Bourdaloue. Prepare in the same manner as Pears Bourdaloue.
136 THE HOTEL ST. FRANCIS COOK BOOK
MAY 14
BREAKFAST LUNCHEON
Fresh strawberry preserves Alligator pear cocktail
Scrambled eggs, asparagus tips Broiled Alaska black codfish
Rolls Maitre d'hotel potatoes
Coffee Fricadellen
Spinach with eggs
Banana coupe
Macaroons
Demi tasse
DINNER
Consomme Diable
Ripe California olives
Boiled salmon, Fidgi
Saddle of lamb, Carnot
Watercress salad
Omelette soufflee a la vanille
Coffee
Alligator pear cocktail. Scoop out the inside of one large, or two small,
ripe alligator pears and cut in small pieces. Add one-half cup of tomato
ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful
of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all,
one-half cup of cream. Mix lightly, and serve in glasses set in ice. The
cocktails should be very cold.
Fricadellen (Balls of cooked meat). Use any kind of meat that may be
left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two
pounds of meat add one chopped onion fried in butter, one cup of bread
crumbs, two whole eggs, and some chopped parsley. Season with salt and
pepper and a little grated nutmeg. Mix well, and make into small balls, like
Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter.
When well browned serve on a platter with any kind of brown gravy, or
tomato sauce, or brown butter.
Consomme Diable. Cut three thin slices of bread, as for sandwiches, and
spread with two cups of grated Parmesan or Swiss cheese, that has been
mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a
hot oven until brown. Cut in small squares or circles, and serve on a napkin
on a platter. Serve the consomme very hot.
Boiled salmon, Fidgi. Boil the salmon and serve on a napkin, garnished
with small round boiled potatoes, quartered lemons, and parsley in branches.
Serve sauce Fidgi separate.
Sauce Fidgi. One cup of sauce Hollandaise and one cup of sauce Riche,
mixed with one spoonful of melted meat extract. Season well.
Saddle of lamb, Carnot. Roast saddle of lamb, with sauce Madere. Gar-
nish the saddle with six stuffed fresh mushrooms and Parisian potatoes.
THE HOTEL ST. FRANCIS COOK BOOK 137
MAY 15
BREAKFAST LUNCHEON
Cantaloupe Eggs ministerielle
Ham and eggs Koenigsberger klobs
Rolls Mashed potatoes
Coffee Stewed tomatoes
Ginger snaps
Coffee
DINNER
Potage Fontange
Radishes
Fillet of sole, Doria
Tenderloin of beef, Brillat Savarin
Spinach in cream
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee
Koenigsberger klobs. With a medium-fine meat chopper cut six ounces
of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and
lean pork. Simmer one chopped onion and six shallots in butter, and add to
the meat. Season with salt, pepper, a little grated nutmeg and Cayenne
pepper, and chopped parsley. Add a glassful of water, one dozen chopped
anchovies, a little chopped garlic, two raw eggs, and some chives, chopped
fine. Roll into small round balls about one inch in diameter. Bring two
quarts of thin caper sauce to a boil, and boil the meat balls in it for about
a half hour. Serve in a deep dish with the sauce.
Ginger snaps. Work one-half pound of sugar and one-quarter pound of
butter together until creamy. Then add one egg, and work well again. Add
one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of
soda dissolved in a gill of water ; and mix in lightly one pound of flour. Roll
out about one-eighth inch thick, and cut with a round cutter the size desired.
Put them in a buttered pan, brush with egg, and bake in a moderate oven.
Potage Fontange. Make a puree of white beans. Simmer some sliced
sorrel in butter, and add to the soup before serving.
Fillet of sole, Doria. Put four fillets of sole in a buttered saute pan,
season with salt and pepper, add a half glass of claret, and cover with buttered
paper. Bake in oven, and when done remove the fish to a platter. Put in a
casserole one ounce of butter, and heat same. Add to the hot butter one ounce
of flour, one cup of stock or bouillon, the remainder of the claret used in
cooking the fish, and one spoonful of meat extract. Season with salt, pepper,
and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain.
Cut some cucumbers in round balls and simmer in butter. Add to the sauce,
and pour over the fish.
Tenderloin of beef, Brillat Savarin. Roast tenderloin of beef, sauce Ma-
dere, garnished with stuffed fresh mushrooms and stuffed tomatoes.
138 THE HOTEL ST. FRANCIS COOK BOOK
MAY 16
BREAKFAST LUNCHEON
Blackberry jam Canape St. Francis
Buckwheat cakes Eggs Mirabel
Rolls Sour schmorrbraten
Coffee Noodles
Roquefort cheese and crackers
Coffee
DINNER
Consomme Tosca
Lyon sausage and pimentos
Crab meat in chafing dish
Chicken saute, Amphitian
Timbale of rice, Creole
Parisian potatoes
Romaine salad
Savarin au kirsch
Demi tasse
Eggs Mirabel. Spread some foie gras on four pieces of toast, lay a
poached egg on top of each piece, and cover with sauce Perigueux.
Sour schmorrbraten. Rub a six pound piece of rump of beef with salt
and pepper, and a piece of garlic. Place in an earthern pot, add one sliced
onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of
thyme, and two cloves. Boil one quart of white wine vinegar, pour over all
in the earthen jar, and allow to stand in the ice box from thirty-six to forty-
eight hours. Then put two ounces of butter in a casserole and heat. When
hot put in the piece of meat and fry on all sides until nice and brown, and then
remove. Then put two spoonfuls of flour in the casserole and allow to brown,
add one glass of the vinegar used to pickle the beef, and one and one-half
quarts of bouillon or stock. Then put in the beef again, bring to a boil, and
add three chopped tomatoes. When the beef is soft, slice fine. Reduce the
sauce, season well, and strain over the beef.
Consomme Tosca. Peel and cut a cucumber in small squares, boil in
salt water until soft, and then allow to become cool. Cut one-half stalk of
celery Julienne style, and cook in salt water until soft. Cook one-half pound
of large barley in salt water for two hours, and cool. Boil two quarts of con-
somme, add two peeled tomatoes cut in small squares, and boil for two min-
utes. Add the cucumber, celery and barley, and serve.
Chicken saute Amphitian. Joint a chicken, season with salt and pepper,
and saute in butter. When done place on a platter. Slice four heads of fresh
mushrooms, put in a casserole with one ounce of butter, season with salt and
pepper, and simmer till soft. Then add two sliced truffles, and one-half glass
of sherry wine, and boil for five minutes. Then add one cup of brown gravy
(meat or chicken gravy) ; and pour over the chicken. Garnish the platter
with four timbales of rice, a la Creole.
Timbales of rice, Creole. Prepare some rice Creole, as described De-
cember 23. Butter four timbale moulds, fill with the rice, and then turn them
out. Serve as a garnish, or as a vegetable with tomato sauce.
THE HOTEL ST. FRANCIS COOK BOOK 139
MAY 17
BREAKFAST LUNCHEON
Apple jelly Poached eggs, St. Pierre
Omelet with onions Sand dabs, miller style
Rolls Lamb hash with peppers
Coffee Chow chow
Neapolitan sandwich (ice cream)
Assorted cakes Coffee
DINNER
Creme Bagration Salted Jordan almonds
Fillet of flounder, Circassienne
Tournedos Nigoise Duchesse potatoes
Asparagus, Hollandaise
Escarole and chicory salad
Cherry pie Coffee
Omelet with onions. Chop an onion very fine. Simmer slowly until
soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs,
season with salt and pepper; and make the omelet in the usual manner.
Poached eggs, St. Pierre. Lay four poached eggs on four pieces of an-
chovy toast, and cover with anchovy sauce.
Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful
of butter, and spread on toast.
2. Soak two dozen salt anchovies in cold water for fifteen minutes.
Then dry them and force them through a fine sieve. Mix with two ounces of
butter, and spread on toast.
Lamb hash with peppers. Chop an onion and two green peppers, and
put in a casserole with two ounces of butter. Simmer till soft, then add
two pounds of roast or boiled lamb, cut in small squares, and one pound of
chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper,
and six red peppers (pimentos) cut in small squares. Mix well, cover, and
simmer in oven for forty minutes. Serve on a platter, garnished with toast
cut in triangles, and with chopped parsley on top. If desired, a spoonful of
Worcestershire sauce may be added when mixing the hash.
Neapolitan sandwich. In a brick-shaped mould put three layers of ice
cream of different colors, such as pistache, vanilla and strawberry. Freeze
very hard. Make a layer of sponge cake about one-half inch thick. Put the
brick of ice cream on top of a slice of the cake, and lay another slice of cake
on top of the ice cream. Serve in slices about one inch thick. The cake should
be trimmed to the size of the brick, and should be cut through crosswise
to serve.
Creme Bagration. Cream of chicken with small pieces of boiled macaroni
served in it.
Fillet of flounder, Circassienne. Put four fillets of flounders in a flat
buttered pan, season with salt and pepper. Lay a slice of cucumber on top
of each fillet, then one slice of peeled tomatoes, then a few slices of pickles
and a teaspoonful of capers. Season with salt and pepper again, add a glass
of white wine, and one-half ounce of butter on top of each piece of fish, and
bake in the oven. Serve hot, direct from the oven.
Tournedos Nigoise. Broil, or saute in butter, a small tenderloin steak.
Dish up on a platter, with Madeira sauce with stuffed olives.
Stuffed olives. Cut the stones out of a dozen large green olives, and fill
with chicken force meat (chicken dumplings). Boil in bouillon, stock, water,
white sauce, or any other kind of sauce. Stuffed olives are used principally
in sauces, or as a garnish for meats and fish.
140 THE HOTEL ST. FRANCIS COOK BOOK
MAY 18
BREAKFAST LUNCHEON
California marmalade Assorted hors d'oeuvres
Boiled eggs Clam broth, Bellevue
Butter toast Crab meat, au gratin
Chocolate with whipped cream Broiled mutton chops
French fried potatoes
Sliced tomatoes, French dressing
Lillian Russell
Lady fingers
Demi tasse
DINNER
Consomme aux eclairs
Fillet of sole, Lord Curzon
Roast chicken
Potato croquettes
Cold artichokes, mustard sauce
Broiled fresh mushrooms on toast
Orange coupe
Macaroons
Coffee
California marmalade. One grapefruit, one orange, and two lemons.
Shave the fruit very thin, discarding the seeds only. Pack lightly into an
earthern vessel, add just water enough to cover, and allow to stand from
twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen
minutes. Return to the earthern vessel and allow to stand for another twenty-
four hours. Then measure, and a'dd an equal quantity of sugar, return to
stove and boil until it jells. Put up in jelly glasses.
Lillian Russell. Cut a nice cantaloupe in half, remove the seeds, and set
each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino
on top.
Consomme aux eclairs. Make some small eclairs about one inch long.
Chop a little white meat of chicken very fine, add some salt and a little
whipped cream, and mix well. Split the Eclairs and fill with the prepared
chicken meat. Serve on a napkin. Have the consomme very hot, with a little
Cayenne pepper in it.
Fillet of sole, Lord Curzon. Cut one green pepper, three heads of fresh
mushrooms, and one peeled tomato in small squares. Put in a saute pan with
one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan,
season with salt and pepper and a chopped shallot, spread the simmered
vegetables on top, add one glass of white wine, sprinkle with a spoonful of
curry powder, cover, and bake ten minutes. Then remove the fish to a platter.
To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls
of tomato sauce. Mix well and pour over the fish. Now place the platter
with the fish and sauce in a very hot oven and brown slightly.
THE HOTEL ST. FRANCIS COOK BOOK 141
MAY 19
BREAKFAST LUNCHEON
Fresh raspberries with cream Cantaloupe
Waffles Eggs, Waterloo
Honey in the comb Breaded pork chops, tomato sauce
Coffee Lorraine potatoes
Cole slaw
French pastry
Coffee
DINNER
Veloutine aurore
Lake Tahoe trout, meuniere
Cucumber salad
Leg of lamb, Renaissance
Chateau potatoes
Millionaire punch
Assorted cakes
Coffee
Eggs, Waterloo. Spread some foie gras on four pieces of toast< place a
poached egg on each, and cover with Bearnaise sauce.
Veloutine aurore. Mix two pints of veloute of chicken soup with one
pint of puree of tomatoes.
Leg of lamb, Renaissance. Garnish a roast leg of lamb with small
croustades filled with chickens' livers saute au Madere, and artichokes bottoms
filled with macedoine of vegetables. Serve sauce Perigueux separate.
Millionaire punch. Sliced mixed fruits and a few berries soaked in Chap
treuse. Serve in punch glasses with lemon water ice on top.
Raspberry juice. Mash some clean ripe raspberries to a pulp, and allo^W
to stand over night. Then strain through a jelly bag, and to each pint oi
juice add one cupful of granulated sugar. Boil for three minutes, and seal
hermetically in bottles, while hot. Other berries or fruit may be prepared in
the same manner. This is a good substitute for brandy or wine, for puddings
or sauces. It also makes a nice drink when added to a glass of ice water.
Boiled cider. Put five quarts of sweet newly-made cider, before fermenta-
tion has set in, in a granite kettle, put on the fire and boil slowly until reduced
to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use
about a gill to a quart of mince meat, or cake dough.
Peach with brandy sauce. Bring one pint of water and one pound of
sugar to the boiling point, add four peeled peaches, and cook slowly until
they are soft. Remove the peaches to a bowl. Reduce the syrup one-half,
add a large pony of brandy, and pour over the peaches.
142 THE HOTEL ST. FRANCIS COOK BOOK
MAY 20
BREAKFAST LUNCHEON
Quince jelly Grapefruit with cherries
Oatmeal with cream Eggs en cocotte, Porto Rico
Crescents Filet mignon, Marechale
Chocolate with whipped cream New peas
Lettuce salad
Camembert cheese with crackers
Coffee
DINNER
Little Neck clams
Consomme Sarah Bernhardt
Ripe California olives
Boiled Tahoe trout, Vatchett
Broiled Porterhouse steak, Bercy
French fried potatoes
String beans
Sliced tomatoes, mayonnaise
Peaches, brandy sauce
Assorted cakes
Coffee
Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled
tomato in small squares and distribute in the four dishes, season with salt
and pepper, and simmer for two minutes. Then add a slice of boiled ham cut
in small dices, and a few fresh-cooked asparagus tips. Break an egg in each
dish, season with salt and pepper, put a small piece of butter on top, and bake
in oven for about five minutes.
Filet mignon, Marechale. Broil or saute four small tenderloin of beef
steaks, and season well. Slice four heads of fresh mushrooms and chop four
shallots. Put them in a casserole and simmer until done, then add two truffles
sliced fine, and a small glass of sherry wine, and reduce until nearly dry.
Then add two cupfuls of brown gravy, and cook again for five minutes, season
with salt and Cayenne pepper, and pour over the fillets, on a platter.
Consomme Sarah Bernhardt. Consomme tapioca with small lobster
dumplings. Cook a few leaves of fresh tarragon in clear consomme, and
strain into the consomme tapioca before serving.
Boiled Tahoe trout, Vatchett. Put two nice Lake Tahoe trout in cold
water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove,
some parsley and chervil. Bring to the boiling point, then set on side of the
range for fifteen minutes. Serve on a napkin, with small round boiled potatoes,
parsley in branches, and quartered lemons. Serve separate a sauce formed
by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato
sauce, and a few chopped truffles.
Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse
steak with salt and pepper, roll it in oil, and broil. When nearly done place
on a china platter and put on top a mixture of three ounces of butter, four
shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced
very fine, a spoonful of meat extract, and the juice of two lemons. Put in
oven and cook for five minutes. Garnish with plenty of well-washed water-
cress, and three lemons cut in half.
THE HOTEL ST. FRANCIS COOK BOOK 143
MAY 21
BREAKFAST LUNCHEON
Pineapple preserves Antipasto
Boiled eggs Consomme in cups
Dry toast Beef a la mode
Coffee Baked potatoes
Hearts of romaine salad
Strawberry cream pie
Coffee
DINNER
Puree Camelia
Radishes. Salted almonds
Boiled salmon, Hollandaise
Potatoes natural
Roast tame duckling
Apple sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Chocolate ice cream
Lady fingers Coffee
Puree Camelia. Boil two pounds of green peas in one quart of chicken
broth ; with the addition of a bouquet garni. When the peas are soft remove
the bouquet, and strain the soup through a fine sieve. Put back in casserole,
bring to a boil, season with salt and white pepper; and add three ounces of
sweet butter, stirring well to ensure its being melted.
Beef a la mode. Take about five pounds of rump of beef and lard it with
a special larding needle with fresh larding pork. Season with salt and pepper,
and lay in earthen pot. Cover with half claret and half water, add one sliced
onion, one sliced carrot, one bouquet garni ; and allow to stand for twenty-four
hours. In a casserole put one spoonful of melted butter, and when the cas-
serole is hot put the piece of beef in it and fry brown on both sides. Put
the beef on a platter, and add to the casserole one ounce of fresh butter and
two spoonfuls of flour, let it become brown, then add the wine, water and
vegetables used in the earthen pot, bring to the boiling point, put the beef
in it and simmer until the beef is soft. Place the beef on a platter, and strain
the sauce through a fine sieve. Garnish the beef with carrots, onions glaces,
peas and potatoes.
144 THE HOTEL ST. FRANCIS COOK BOOK
MAY 22
BREAKFAST LUNCHEON
Fresh blackberries with cream Canape of raw beef
Scrambled eggs with bacon Clam broth en Bellevue
Southern corn pone Sand dabs, meuniere
Coffee Potatoes au gratin
Chiffonnade salad
Strawberries Parisienne
Coffee
DINNER
Consomme, quenelles Doria
Broiled halibut, Alcide
Smoked beef tongue with spinach
Baked potatoes
Sorbet Eau de Vie de Dantzig
Assorted cakes
Coffee
Canape of raw beef. Chop one-half pound of lean fresh beef very fine,
and season with salt and pepper. Spread four slices of rye bread, first with
sweet butter, and then with the chopped beef. Place on a napkin and garnish
with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and
two lemons cut in half.
Strawberries, Parisienne. Put some nice ripe strawberries in a bowl
and put in the ice box until very cold. Make a sauce by mixing one-half pint
of strawberry pulp, made by passing some strawberries through a fine strainer
or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and
a half pint of whipped cream. Do not whip the cream too hard. When well
mixed pour over the strawberries, and serve on cracked ice.
Consomme, quenelles Doria. Make a cream puff paste. When cold, form
into small balls the size of a pea, and fry in swimming lard. Serve on a napkin
with hot consomme.
Broiled halibut, Alcide. Cut the halibut in slices one and one-half inches
thick, season with salt and pepper, roll them in oil, and broil. To a Colbert
sauce add two chopped hard-boiled eggs, and pour over the fish; which has
been placed on a platter. Garnish with six small fried smelts.
Southern corn pone. Mix one quart of yellow corn meal with cold water,
into a soft dough. Add one teaspoonful of salt, a little melted lard, and a
little sugar. Shape with the hands into oval cakes, so that the impression of
the fingers will show. Bake in a well-greased pan in a very hot oven.
Smoked beef tongue with spinach. Put a smoked tongue in a casserole
and cover with cold water, bring to a boil, and then set at the side of the
stove and simmer slowly until soft. Cook some spinach English style, and
place on platter. Slice the beef tongue and place on top of the spinach. Serve
with it either sauce Madere, Champagne sauce, or plain bouillon.
Sorbet Eau de Vie de Dantzig. One pound of sugar, three pints of water,
the juice of two lemons and one orange, and the whites of two eggs beaten
with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau
de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serv-
ing, so the silver leaves will show.
THE HOTEL ST. FRANCIS COOK BOOK 145
MAY 23
BREAKFAST LUNCHEON
Sliced apricots with cream Eggs Hongroise
Plain shirred eggs Calf's liver saute, sauce Robert
Dry toast Lyonnaise potatoes
Coffee String bean salad
Raspberry cream pie
Demi tasse
DINNER
Little Neck clams
Cooper soup
Queen olives
Crab meat, Suzette
Roast capon, au jus
Potato croquettes
Cold artichokes, mayonnaise
Caramel ice cream
Macaroons
Coffee
Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four
poached eggs on top. Place some chickens' livers, that have been cooked
saute in butter, around the rice; and cover all with sauce Perigueux,
Calf's liver saute, sauce Robert. Slice some calf's liver three-quarters
of an inch thick. Season with salt and pepper, roll in flour, and fry in melted
butter. Place on a platter and cover with sauce Robert.
Sauce Robert. Slice two onions very fine and put in casserole with two
ounces of butter. Simmer slowly until soft ; then add a spoonful of flour and
simmer again. Then add one pint of bouillon, one spoonful of vinegar, two
spoonfuls of French mustard, one spoonful of meat extract, and some salt
and pepper. Cook for thirty minutes. Before serving add some chopped
parsley. Serve with boiled beef, tongue, etc.
String bean salad. Boil two quarts of cleaned string beans in salt water.
Allow to become cool, place in salad bowl, season with salt and pepper, add
two spoonfuls of white wine vinegar, five of olive oil, and a little chopped
parsley. Mix well.
Strawberry cream pie. Line a plate with pie dough and bake it. (Put
some white beans in the pie so it will not lose its shape while baking. When
done remove the beans.) Place a handful of biscuit crumbs in the bottom,
and fill with strawberries. Dust with powdered sugar, and garnish with
whipped cream on top.
Raspberry cream pie. Make in the same manner as strawberry cream pie.
Banana cream pie. Use sliced bananas, and make in the same manner
as strawberry cream pie.
Cooper soup. Slice three large onions and put in casserole with two
ounces of butter. Cover, and simmer until the onions are done. Then add
one and one-half quarts of bouillon, consomme or chicken broth ; season with
salt and pepper, and boil for thirty minutes. Strain. Serve toasted French
bread and grated Parmesan cheese separate.
Caramel ice cream. Boil one and one-half pounds of sugar with one pint
of water until slightly brown. Add two quarts of milk and stir until the
sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and
stir gradually into the boiling milk until well mixed. Remove from the fire,
add one quart of cream, and freeze.
146 THE HOTEL ST. FRANCIS COOK BOOK
MAY 24
BREAKFAST LUNCHEON
Pineapple preserves Cantaloupe
Breakfast sausages Fried smelts, Tartar sauce
Flannel cakes English mutton chops, XX Century
Rolls Club
Coffee Celery root, beet and field salad
Cottage cheese and crackers
Coffee
DINNER
Consomme aux perles de Nizam
Fillet of perch, St. Charles
Shoulder of lamb, baker's oven style
Romaine salad
Baba au rhum
Coffee
English mutton chop, XX Century Club. Secure from the butcher four
English mutton chops with the kidneys. Season with salt and pepper, roll in
oil, and broil. Place on a platter and cover with sauce Madere. Garnish with
four red peppers (pimentos) stuffed with puree of sweet potatoes.
Cottage cheese. Let two quarts of milk become sour. Put in a cheese
cloth and allow to hang for twenty-four hours, so all the water can drain out.
Then put the curd in a salad bowl, season with salt and pepper, mix well until
smooth ; or strain it through a fine sieve ; then add a cup of sweet cream, and
some chives cut very fine.
Consomme aux perles de Nizam. Perles de Nizam is large pearl tapioca.
Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca,
and cook slowly until soft.
Fillet of perch, St. Charles. Cut four fillets of perch and place in saute
pan with butter, salt, white pepper, and one-half glass of white wine. Cover
with buttered paper and simmer for ten minutes, then remove the fish to a
platter. Put in the same saute pan one pint of white wine sauce, and boil for
five minutes. Strain, and add a few slices of truffle, and the tail of a lobster
cut in thin slices. Pour over the fish, and sprinkle some chopped lobster
corals over all.
Shoulder of lamb, baker's oven style. Season a shoulder of lamb with salt
and pepper, and rub with a piece of garlic. Then place in a deep earthen flat
pan, or a roasting pan about two inches deep. Slice eight potatoes to the size
of a silver dollar, and slice six onions very fine. Mix together and put on top
and around the piece of lamb. Add a bay leaf and two cloves to the pan,
sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two
quarts of water, and put in a baker's oven ; or in the stove oven ; and simmer
slowly for about two and one-half hours. Do not cover while cooking, and
if the stove oven is used do not have it too hot. Serve from the pan in which
it was cooked.
THE HOTEL ST. FRANCIS COOK BOOK 147
MAY 25
BREAKFAST LUNCHEON
Strawberries with cream Scrambled eggs, Marseillaise
Boiled eggs Crab meat, Louise
Buttered toast Corned beef hash, au gratin
Chocolate with whipped cream Lettuce salad with French dressing
Banana cream pie
Demi tasse
DINNER
Cream soup, a 1'Algerienne
Salted pecans
Sole, Colbert
Filet mignon, Cheroa
Olivette potatoes
Chicory salad
Victoria punch
Assorted cakes
Coffee
Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put
in casserole with two ounces of butter. Simmer for five minutes. Rub the
inside of a bowl with garlic, break twelve eggs in the bowl and beat them.
Add salt and pepper and half a cup of cream, pour into the casserole and
scramble in the usual manner.
Cream soup, a I'Algerienne. Boil two sweet potatoes, and force through
a fine sieve. Add two quarts of cream of chicken soup. If too thick add a
little plain chicken broth, or boiling milk, season well, and strain. Before
serving add two cups of boiled rice.
Sole, Colbert. Cut off the head of a large sole, and pull off the black skin.
Lift off the four fillets complete, spreading the two sides apart with two tooth-
picks, so they will not touch. Dip in milk, then in flour, and then in beaten
eggs and fresh bread crumbs, the lower side only. Dip the top side in milk
and flour. Season well with salt and pepper, and place in a pan with butter,
and two ounces of butter on top of the fish. Bake in the oven, basting con-
tinually until done. Then put the sole on a platter, remove the toothpicks
and fill the space with two ounces of butter that has been mixed with salt,
pepper, a little chopped parsley, one spoonful of meat extract, and the juice
of one lemon. Place the platter in the oven just long enough to melt the
butter. Garnish with parsley in branches and lemons cut in half. The whole
sole may be fried in swimming lard instead of baking, if desired. This way is
easier, but is not the correct one.
Filet mignon, Cheron. Sprinkle four small tenderloin steaks with salt
and pepper, roll in oil, and broil; or saute in pan with butter. Place on a
platter, cover with Bearnaise sauce, lay a slice of truffle on top of each, and
have for each fillet one artichoke bottom filled with macedoine of vegetables.
Victoria punch. Two pounds of sugar, two quarts of water, and the juice
of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch,
and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue
made with the white of three eggs and one-half pound of sugar.
148 THE HOTEL ST. FRANCIS COOK BOOK
MAY 26
BREAKFAST LUNCHEON
Preserved pears Cantaloupe
Broiled salt mackerel with melted Poached eggs, Vanderbilt
butter Breaded veal cutlets, tomato sauce
Baked potatoes Spaghetti in cream.
Rolls Allumettes (cake)
Coffee Coffee
DINNER
Consomme aux pluches
Ripe California olives
Fillet of halibut, sauce Venitienne
Roast tame duck, apple sauce
Asparagus Hollandaise
Potatoes au gratin
Lettuce and grapefruit salad
Souffle glace
Assorted cakes
Coffee
Poached eggs, Vanderbilt. Make a puree of fresh mushrooms and spread
over toast. Lay a poached egg on top, and cover with sauce Madere.
Breaded veal cutlets, tomato sauce. Have your butcher cut four veal cut-
lets from the leg, and about one-third of an inch thick. Season with salt and
pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs.
Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on
a platter with tomato sauce.
Spaghetti in cream. Boil half a pound of spaghetti in two quarts of water
seasoned with a little salt, and when soft drain off the water. Melt an ounce
of butter in a casserole, add one-half spoonful of flour, one-half cup of boil-
ing milk, and one-half cup of cream, season with salt and pepper, and boil tor
five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan
or Swiss cheese.
Consomme aux pluches. Slice a head of lettuce and two leaves of tar-
ragon very fine. Boil in two quarts of consomme for thirty minutes. Add
some chervil before serving.
Fillet of halibut, sauce Venitienne. Put four fillets of halibut in a but-
tered saute pan, season with salt and pepper, add one-half glass of white wine,
cover with buttered manilla paper, and bake in the oven for fifteen minutes.
Then place the fish on a platter, put in the saute pan one pint of white wine
sauce, and simmer for a few minutes. Then add two spoonfuls of green color-
ing, and strain over fish.
Sauce Venitienne. Use any kind of white meat or fish sauce, depending
upon what it is to be used with, and color with green vegetable coloring. Use
enough color to make the sauce bright green.
Souffle glace (plain). Whip a pint of rich cream. Beat the yolks of four
eggs with one-quarter pound of sugar, until very light, then add the cream
to it. Beat the whites of five eggs very stiff, and add to the cream. Put into
fancy paper cases, specially made for this purpose, and freeze in the ice cream
box. If you have no ice cream box, put them in a thin vessel, cover tightly,
and pack in cracked ice with rock salt mixed with it.
THE HOTEL ST. FRANCIS COOK BOOK 149
MAY 27
BREAKFAST LUNCHEON
Fresh raspberries with cream Eggs, presidential
Shirred eggs with bananas Progs' legs, Greenway
Dry toast Broiled squab chicken on toast
Coffee Souffle potatoes
Hearts of romaine, Roquefort dress-
ing
Strawberries a la mode
Lady fingers Coffee
DINNER
Creme cardinal
Radishes
Crab meat, gourmet
Small tenderloin steak, Fedora
Artichokes, sauce mousseline
Watercress, salad
Wine jelly, au Chartreuse
Assorted cakes Coffee
Shirred eggs with bananas. Peel a banana and slice it very fine. Put half
and half in two buttered shirred egg dishes, and allow to become hot. Then
put two eggs in each dish, season with salt and pepper, put in oven and cook.
Eggs, presidential. Boil until quite soft some left-over roasted or boiled
chicken, mix with a little cream sauce, season well, and pass through a fine
sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to
get hot. Then lay a poached egg on top, cover with well-seasoned cream
sauce, and put two slices of truffle on top.
Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with
salt and pepper. Melt two ounces of butter in a saute pan, add the frogs' legs
and simmer for five minutes, then add a spoonful of flour and simmer again for
a few minutes. Then add one-half glass of white wine, one cup of chicken
broth, or any kind of clear white broth, some chopped chives, parsley and
chervil, and cook for five minutes. Before serving season well, and bind with
the yolk of one egg and one-half cup of cream.
Strawberries, a la mode. Selected strawberries with vanilla ice cream
on top.
Raspberries, a la mode. Prepare in the same manner as strawberries
a la mode.
Creme cardinal. Pound the shells of two lobsters very fine, in a mortar.
Then put in a casserole with three ounces of butter, a sliced onion and carrot,
one leek and a little celery, and simmer for twenty minutes. Take care that
it does not burn, and simmer slowly. Then add three ounces of flour, mix
well, add two quarts of milk, season well with salt and a little Cayenne pepper,
boil for half an hour, and then strain through a fine sieve or cheese cloth.
Return to the casserole, bring to a boil, and bind with the yolks of two eggs
and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and
two truffles in small dices, put them in a casserole, season with salt and a
little Cayenne pepper, add a pony of good brandy and a pony of dry sherry,
bring to a boil, and pour into the soup.
Small tenderloin steak, Fedora. Season four small tenderloin steaks with
salt and pepper, roll in oil, and broil ; or saute in butter. When done place on
top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise
sauce.
ISO THE HOTEL ST. FRANCIS COOK BOOK
MAY 28
BREAKFAST LUNCHEON
Strawberry jam Grapefruit with chestnuts
Calf's liver and bacon Eggs, Columbus
Baked potatoes Broiled pig's feet, tomato sauce
Rolls Mashed turnips
Coffee Cannelons a la creme
Demi tasse
DINNER
Consomme, profiteroles
Lyons sausage
Sand dabs, Grenobloise
Broiled chicken, Tyrolienne
Potatoes chateau
String beans in butter
Chiffonnade salad
Fresh raspberry cup
Macaroons
Coffee
Eggs, Columbus. Put some green peppers in hot, swimming lard for a
minute. Then peel and cut in orange shape. Cut some pimentos in orange
shape. Heat both in warm butter, lay two of each on each poached egg on
toast.
Cannelons a la creme. Roll out half a pound of puff paste, that was made
with six turns, to about one-eighth inch thick. Cut in strips eight inches long
and one inch wide. Wash with egg, and roll on buttered sticks about one inch
in diameter. Place on pan and bake in moderate oven. Remove the sticks
while hot. When cold fill with sweetened whipped cream.
Cornets a la creme. Same as for cannelons, but roll the strips around
cornecopia shaped sticks, or tins.
Consomme, profiteroles. Make a cupful of cream puff paste, add two
spoonfuls of grated cheese, put in pastry bag with round tube, and dress on
pan. Make very small, about the size of a pea. Put in oven and bake. Serve
separate with hot consomme.
Sand dabs, Grenobloise. Remove the skins from four sand dabs, dry with
a towel, season with salt and pepper, roll in flour, and fry in pan with butter.
Remove to a platter. Put two ounces of butter in the pan, cook until the color
of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay
two slices of lemon on top of each fish.
Broiled chicken, Tyrolienne. Cut a spring chicken in four, lay in a deep
porcelain dish, sprinkle with salt and pepper, add one shallot or small onion,
chopped fine, a little chopped parsley and tarragon, two cloves, and half a
cup of olive oil. Let it stand for one hour. Then take out the chicken and
roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place
on a platter and garnish with two lemons cut in half, and parsley in branches.
Serve remoulade sauce separate.
THE HOTEL ST. FRANCIS COOK BOOK 151
MAY 29
BREAKFAST LUNCHEON
Gooseberries with cream Assorted hors d'oeuvres
Boiled eggs Clam broth in cups
Toast Melba Fried smelts, sauce Tartar
English breakfast tea Asparagus Polonaise
Cornet a la creme
Coffee
DINNER
Potage Albert
Sardines on toast
Boiled Lake Tahoe trout, pepper
sauce
Hollandaise potatoes
Shad roe, Bordelaise
Peas and carrots in cream
Lettuce and grapefruit salad
Jelly roll
Demi tasse
Potage, Albert. Two-thirds puree of potato soup and one-third very
thick Consomme Julienne.
Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with
water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and
a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put
the fish on a napkin, and garnish with small round boiled potatoes, parsley in
branches, and quartered lemons. Serve pepper sauce separate.
Pepper sauce. Crush with a bottle on a hardwood table or marble one
spoonful of whole black peppers. Put the crushed peppers in a casserole with
a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil
a minute, and strain through a cheese cloth. Season with salt.
Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with
salt and pepper, put a few pieces of butter on top, put in oven and cook for five
minutes, basting all the time. Then sprinkle with three very finely chopped
shallots, a little chopped parsley, chervil and chives, and the juice of one lemon.
Bake in oven, and serve on platter with its own sauce.
Jelly roll. One-half pound of flour, six eggs, one-half ounce of baking
powder, and some vanilla flavoring. Sift the flour and baking powder together.
Beat the sugar and eggs together until light, then add the flour and flavoring,
and mix. Spread very thin on paper, place in pan and bake. When done turn
over on a paper that has been dusted with sugar. Peel the paper from the
bottom of the cake at once. Spread with some jelly or marmalade, and
roll up tightly. When cold cut in slices.
152 THE HOTEL ST. FRANCIS COOK BOOK
MAY 30
BREAKFAST LUNCHEON
Sliced peaches with cream Cantaloupe
Fried eggs with chives Frogs' legs saute a sec
Dry toast Blood pudding, sauce Robert
Coffee Mashed potatoes
Escarole and chicory salad
Apple turnover
Demi tasse
DINNER
Consomme Venitienne
Fillet of halibut, Lilloise
Tournedos, Bayard
Jets de houblons
Potatoes a la Reine
Green corn
Hearts of romaine, egg dressing
Mousse au chocolat
Small cakes Coffee
Fried eggs with chives. Put an ounce of butter in a frying pan, break
four eggs into the pan, season with salt and pepper, sprinkle some chives,
chopped very fine, on top of the eggs, and fry.
Blood pudding, sauce Robert Get two pounds of blood pudding from the
butcher, put in frying pan with one ounce of melted butter, and fry for about
fifteen minutes. Serve on a platter covered with sauce Robert.
Apple turnovers. Roll out some puff paste about one-eighth inch thick.
Cut with a round cutter about four inches in diameter. Wet the edges with
water, place a spoonful of chopped apples mixed with sugar and a little cin-
namon on the center, and fold over, bringing the edges together, press a little,
wash the top with beaten eggs and bake. When nearly done dust some
powdered sugar on top, and return to oven until glaced.
Consomme Venitienne. In a bowl mix one and one-half spoonfuls of
flour with three whole eggs and a little salt. Let this run through a colander
into a quart of boiling consomme. Continue boiling for two minutes.
Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan,
season with salt and pepper, add a half glass of white wine, cover with buttered
paper, and set in oven for ten minutes. Then put the fillets on a platter, and
put in the fish pan one-half pint of white wine sauce and one-half pint of
tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips
like matches (Julienne style), fry, and put in the sauce. Also add six leaves of
tarragon chopped fine, season well, and pour over the fish.
Tournedos, Bayard. Season four small tenderloin steaks with salt and
pepper. Heat two ounces of butter in a saute pan, and saute the fillets. Dress
on toast spread with foie gras. Pour over them sauce Madere, to which has
been added some sliced fresh mushrooms saute in butter. Garnish with small
round chicken croquettes, about one inch in diameter.
Mousse au cafe. Mix the yolks of six eggs with one-quarter pound of
syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook
until it thickens. Remove from the fire and beat until cold. Add one-half cup
of strong coffee and one pint of whipped cream. Mix well, put in mould and
freeze. Serve decorated with sweetened whipped cream.
Mousse au chocolat. Same as above, but flavor with two ounces of melted
cocoa or chocolate, instead of coffee.
THE HOTEL ST. FRANCIS COOK BOOK 153
MAY 31
BREAKFAST LUNCHEON
Fresh strawberries with cream Canape Norway
Breakfast sausages with apple sauce Eggs Biarritz
Rolls English mutton chops, tavern
Coffee Camembert cheese with crackers
Coffee
DINNER
Creme Congalaise
Bass, Nic,oise
Potatoes nature
Chicken saute, demi-deuil
Timbale of rice
Flageolets in butter
Alligator pear salad
Peach, Bourdaloue
Assorted cakes
Demi tasse
Canape Norway. Spread four pieces of toast with butter, lay thin slices
of smoked salmon on top, trim to diamond shape, and dress on napkin.
Garnish with parsley and lemon.
Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on
each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.
Creme Congalaise. Add a spoonful of curry powder to a cream of chicken
soup. Also add the breast of a boiled chicken cut in small dices.
Bass, Nigoise. Cut a three-pound bass in slices about one inch thick. Put
in a buttered fish pan, season with salt and pepper, spread over the top one-
half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some
chopped parsley, and three ounces of butter in small bits. Put in oven and
bake for twenty minutes. Serve from pan, direct from the oven. Other large
fish may be prepared in the same manner.
Chicken saute, demi-deuil. Cut a spring chicken in four, season with
salt and pepper, put in a saute pan with two ounces of butter, and simmer for
five minutes, without allowing to get color. Then sprinkle with a spoonful
of flour, and simmer again. Then add a cup of chicken broth or white bouillon,
and boil for ten minutes. Then remove the chicken to a platter. Mix one-half
cup of thick cream and the yolks of two eggs, and let it run into the boiling
sauce. Season well, and strain. Slice one-half can of French mushrooms
and two truffles, and add to the sauce. Heat, and pour over the chicken.
Timbale of rice. Make a risotto. Butter four timbale moulds, fill with
risotto, and turn over on a platter. Serve with any desired sauce, such as
supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish.
154 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 1
BREAKFAST LUNCHEON
Blackberry jelly Little Neck clams on half shell
Ham and eggs Consomme in cups
Rolls Cheese straws
Coffee Fried calf's brains, tomato sauce
Potatoes au gratin
Cold asparagus, mustard sauce
Raspberries a la mode
Sponge cake Demi tasse
DINNER
Roqol soup, a la Russe
Boiled salmon, sauce diplomate
Larded tenderloin of beef, St. Martin
Green corn
Fresh Lima beans
Potatoes Marquise
Chicory salad with a chapon
Vanilla plombiere
Macaroons Coffee
Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in
two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs,
and then in fresh bread crumbs. Fry in very hot swimming fat, and serve
on napkin with parsley and lemon. Serve tomato sauce separate.
Boiled calf's brains. Let two fresh calf's brains soak in cold water for an
hour, so the blood will run out. Then remove the skin with the fingers. Put
in a casserole, cover with cold water, add salt, a bouquet garni, one-half of
an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful
of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten
minutes. Remove from the water and serve on napkin, with parsley and
lemon. Serve melted butter, or other sauce, separate.
Rogol soup a la Russe. In a casserole put one veal knuckle, one pound
of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup
hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil,
and skim well. Then add two carrots, two onions, two turnips, and a bouquet
garni. As the meats become soft remove and cut in small squares. Then
strain the broth through a cheese cloth into another casserole. Take off the
fat from the top and bring to a boil. While it is boiling let one-half pound
of farina run slowly into it. Cook for fifteen minutes, add the meats, season
with salt, pepper, and a little chopped parsley and fennel.
Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with
small round boiled potatoes, parsley in branches, and quartered lemons.
Serve sauce diplomate separate.
Sauce diplomate. To a pint of cream sauce add a spoonful of lobster
butter and a spoonful of anchovy paste. Stir well, add a little Cayenne
pepper, and three ounces of butter, little by little. Strain and serve.
Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and
make a brown gravy. Put the tenderloin on a platter, and cut one slice for
each person, leaving the remainder whole. Garnish with chickens' livers
saute in butter on each side of the platter. Add three sliced truffles and one-
half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes.
Season well, and pour over the beef.
Potatoes Marquise. Same as Duchess potatoes.
THE HOTEL ST. FRANCIS COOK BOOK 155
JUNE 2
BREAKFAST LUNCHEON
Stewed prunes Cantaloupe
Boiled eggs Eggs, Fedora
Dry toast Lamb chops, Bradford
Ceylon tea Sybil potatoes
String bean salad
Strawberry cream pie
Coffee
DINNER
Consomme Caroline
Ripe California olives in oil and
garlic
Fillet of trout, Rachel
Roast duckling, apple sauce
Artichoke bottoms, au gratin
Fresh asparagus, Hollandaise
Escarole salad
Mousse au cafe
Demi tasse
Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove
the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh
bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and
parsley, and one ounce of butter. Mix well, and fill the boiled whites with
the mixture. Then roll in the beaten whites of eggs, and then in bread
crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley.
Serve cream of tomato sauce separate.
Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter,
and garnish with stuffed hot olives. Pour sauce Madere, to which has been
added whole fresh mushrooms saute in butter, over the chops.
Consomme, Caroline. Make a royal with eight eggs to a quart of milk,
or four eggs to a pint; add a little salt, pepper, and some grated nutmeg.
Strain into a buttered mould, set in a bain-marie and boil. When set, and
cold, remove from the mould and cut in small squares. Serve in very hot
consomme with one spoonful of boiled rice to each person.
Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the
bones and head to make a sauce Genoise. Put the fillets in a buttered fish
pan, season with salt and pepper, add one-half glass of claret, and one-half
glass of fish stock, bouillon or water, cover, and simmer for ten minutes.
Remove the fish to a platter. Add to the sauce half of the tail of a lobster,
one truffle, six heads of canned mushrooms cut in small squares, and one
dozen small fish dumplings. Pour over the fish.
Chicory salad with chapon. Serve the salad with French dressing.
Chapon is a crust of French bread rubbed with garlic, and added to the salad
to flavor same.
156 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 3
BREAKFAST LUNCHEON
Preserved pears Crab legs, a la Stock
Omelet with parsley Eggs en cocotte, D'Uxelles
Rolls English rump steak, maitre d'hotel
Coffee French fried potatoes
Wax beans in butter
Sliced peaches with whipped cream
Lady fingers
Demi tasse
DINNER
Cream of green corn
Salted almonds
ficrevisses, Lafayette
Roast leg of mutton, au jus
Mashed summer squash
Potatoes, St. Francis
Field salad
Burgundy punch
Assorted cakes
Coffee
Crab legs, Stock. For four persons, put two leaves of lettuce on each
dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves.
Add to each plate one slice of peeled tomatoes, and on top place four legs of
crab, or some crab meat, and two fillets of anchovies on top of the crab. Put
in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili
sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one tea-
spoonful of salt, a little paprika, and some chopped chives. Mix well, and
pour over the salad on the plates. Serve very cold.
Eggs, D'Uxelles. For individual portions, put in a buttered cocotte
dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with
salt and pepper, put a little more D'Uxelles on top of the egg, then a little
grated cheese and small bits of butter, and bake in oven until egg is set. Serve
on a napkin.
Omelet with parsley. Beat eight eggs, season with salt, pepper and
chopped parsley, add a spoonful of thick cream, and cook in the usual manner.
Burgundy punch. Two pounds of sugar, two quarts of water, the juice
of six lemons and the rind of one, and one piece of cinnamon stick. Let the
mixture infuse for about two hours. Freeze, and then add one pint of claret,
a small glass of cognac, and a drop of red coloring.
Whipped cream. Put one-half pint of double cream into a bowl and
whip until quite stiff, then add two ounces of powdered sugar and a few drops
of vanilla extract. Mix well, and keep in a cool place until needed.
Sliced peaches with whipped cream. Peel and slice some ripe peaches,
and sprinkle with a little sugar. Serve in individual dishes with a spoonful
of whipped cream on the side.
Sliced bananas with whipped cream. Prepare in the same manner as
peaches.
Sliced fruits with whipped cream. Prepare oranges, pears, figs, etc., in
the same manner as peaches.
THE HOTEL ST. FRANCIS COOK BOOK 157
Berries of all kinds with whipped cream. Hull and wash the berries, dry
in cheesecloth, and prepare in the same manner as peaches.
Cream of green corn. Put two pounds of veal bones in a casserole, cover
with cold water, bring to a boil, and cool off in cold water. Put the bones
back in the vessel in from three to four quarts of fresh water, add a little
salt and a bouquet garni, bring to the boiling point, and skim. Cook for
about one hour, then add eight ears of green corn and one pint of milk, and
boil for ten minutes. Then take out the ears, cut off the grains and chop
very fine, or mash in a mortar. Heat three ounces of butter in a casserole,
then add three spoonfuls of flour, and when heated add two quarts of the
strained veal and corn stock. Bring to a boil, stirring well with a whip. Let
it boil slowly, add the corn, and cook for about thirty minutes. Strain through
a fine sieve or cheesecloth, put back in the casserole, season to taste with salt
and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot.
ficrevisses, Lafayette, ficrevisses, crawfish and crayfish are the same.
Take the tails of twenty-four of the fish and put in saute pan with two ounces
of butter, season with salt and pepper, and simmer for five minutes. Then
add a half glass of sherry wine and simmer until nearly dry; then add one
and one-half cups of thick cream, and boil for five minutes. Thicken with
the yolks of three eggs mixed with one-half cup of cream. Do not let it quite
reach the boiling point after the yolks of eggs are added. Add a pony of
very dry sherry wine, and serve in chafing dish.
Mashed summer squash. Peel three pounds of summer squash, cut in
half, and put in casserole with two ounces of butter, season with salt and
pepper, cover, and cook in oven for thirty minutes. Then strain through a fine
sieve, put back in casserole, add two additional ounces of butter, and if too
thick add a spoonful of thick cream.
Additional Recipes:
158 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 4
BREAKFAST LUNCHEON
Sliced figs with cream Cold eggs, Danoise
Bacon and eggs Broiled sea bass, maitre d'hotel
Chocolate with whipped cream Breast of squab, saute in butter
Rolls Summer squash, Native Son
Potatoes saute
Watermelon
Coffee
DINNER
Consomme Japonnaise
Radishes
Shad roe, en bordure
Cucumber salad
Tenderloin of beef, Voisin
Potatoes allumette
Lettuce and alligator pear salad
Vanilla ice cream
Assorted cakes
Demi tasse
Sliced figs with cream. Peel and slice some fresh figs and serve on a
compotier, with powdered sugar and cream separate.
Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each
a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise
sauce.
Breast of squab, saute in butter. Cut out the breasts of four raw squabs,
season with salt and pepper, and roll in flour. Heat two ounces of butter in a
saute pan, add the squab breast and cook for about ten minutes, or until
brown on both sides. Place on a platter, pour butter sauce over them, sprinkle
with a little chopped parsley, and garnish with watercress and two lemons
cut in half.
Summer squash, Native Son. Cut off the corn from four ears. Peel one
pound of summer squash, and cut in one inch squares. Put them, with the
corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole
put one chopped onion with two ounces of butter, and simmer until yellow,
then add the corn, tomato and squash, season with salt and pepper, cover,
and simmer for thirty minutes.
Consomme Japonnaise. Consomme aux perles de Nizam colored with
yellow Breton coloring.
Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season
with salt and pepper, put small bits of butter on top of each roe, and set in
oven. After ten minutes turn the roes over, make a bordure of potato cro-
quette mixture around the plank, and return to oven to cook until done. Pour
a little maitre d'hotel sauce on top, and garnish with parsley in branches and
quartered lemons.
Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with
fresh artichoke bottoms filled with tomatoes cut in small squares, sauteed in
butter, and well seasoned. Serve sauce Choron separate.
Potatoes, allumette. Cut four potatoes in the form of matches, dry with
a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt
well, and serve on a napkin.
THE HOTEL ST. FRANCIS COOK BOOK 159
JUNE 5
BREAKFAST LUNCHEON
Raspberry jam Shirred eggs, Monaco
Salted salmon belly, melted butter Lake Tahoe trout, meuniere
Baked potatoes Potatoes O'Brien
Rolls Tomatoes, Mayonnaise
Coffee Cream fritters
Demi tasse
DINNER
Little Neck clams on shell
Sorrel soup, a 1'eau
Salted hazelnuts
Terrapin saute, au beurre noisette
Fillet of bass, 1905
Asparagus, Hollandaise
Waldorf salad
French pastry
Coffee
Salted salmon belly, melted butter. Soak a salted salmon belly in cold
water over night. Then place in vessel and cover with fresh cold water,
bring to a boil, and then set at side of the range for twenty minutes. Dish
up on a napkin on a platter, garnish with parsley in branches and quartered
lemons. Serve melted butter separate.
Shirred eggs, Monaco. Put six chopped shallots in a casserole with one
ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one
peeled and sliced tomato; season with salt and pepper, and simmer for ten
minutes. Butter four individual shirred egg dishes, pour in the above prep-
aration, break two eggs in each, season with salt and pepper, and cook in
oven for five minutes.
Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the
yolks of four eggs, and half of the peel of a lemon, and warm up in a double
boiler. Bring one-half pint of milk to the boiling point and add it to the
mixture. Continue boiling, and stir all the time until it becomes thick. Then
spread it on a platter about a half inch thick, and allow to become cold. Cut
in pieces about two inches square, roll in flour, then in beaten eggs, and
finally in bread crumbs, and fry in swimming lard, or in frying pan with
plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce
separate.
Sorrel soup, a 1'eau. Clean one pound of sorrel, wash well, and slice
very thin. Put in casserole with two ounces of butter, cover, and simmer for
five minutes. Then add two quarts of water, season with salt and pepper,
add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly
for one hour. Put the yolks of three eggs in a large cup and fill with cream,
mix, and let it run into the boiling soup. Serve at once.
160 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 6
BREAKFAST LUNCHEON
Strawberries with cream Antipasto
Broiled mutton chops Eggs, Belmont
Lyonnaise potatoes Chickens' livers, au Madere
Rolls Risotto
Coffee Camembert cheese with crackers
Coffee
DINNER
Consomme Marchand
Pim olas
Fillet of sole, Mantane
Roast chicken
Corn au gratin
Stewed tomatoes
Potato croquettes
Escarole salad
Souffle glace, Pavlowa
Assorted cakes
Coffee
Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of
D'Uxelles, break an egg on top, season with salt and pepper, put in bain-
marie, and bake until the eggs are set. Then turn out on a platter and cover
with tomato sauce, to which a little chopped truffle has been added.
Consomme, Marchand. Cut a truffle Julienne style ; also the breast of a
boiled fowl and a few slices of smoked beef tongue. Serve in one quart of
boiling well-seasoned consomme.
Pim olas. Pim olas are small green olives stuffed with red peppers
(pimentos). They may be obtained in bottles of any grocer.
Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season
with salt and pepper, lay in a buttered saute pan, add one-half glass of white
wine, cover with buttered manilla paper, put in oven and bake for twelve
minutes. Serve on a platter covered with Bearnaise sauce.
Souffle glace, Pavlowa. Whip a pint of rich cream until thick. Beat the
yolks of four eggs with one-quarter pound of sugar, until very light. Then
add it to the cream, with a pony of maraschino. Whip the whites of five
eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy
paper cases until about one inch higher than the edges, and set to freeze.
When hard, and just before serving, dip the tops in grated chocolate.
Souffle glace, St. Francis. Make a souffle glace Pavlowa mixture, dress
in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some
chopped pistache nuts on top, and freeze.
THE HOTEL ST. FRANCIS COOK BOOK 161
JUNE 7
BREAKFAST LUNCHEON
Blackberries with cream Cantaloupe
Plain scrambled eggs Baked beans, Boston style
Dry toast Brown bread
English breakfast tea Citron preserves
Kisses
Demi tasse
DINNER
Soft clam soup, Salem
California ripe olives
Boiled Tahoe trout, sauce mousseline
Potatoes nature
Cucumber salad
Vol au vent Toulouse
Stuffed capon, St. Antoine
Peas a la Franqaise
Cardon a la moelle
Hearts of lettuce, French dressing
Coupe Orientale
Allumettes
Coffee
Soft clam soup, Salem. Remove the bellies from two dozen clams and
put the remainder, with their juice, in a casserole. Add a quart of water, a
bouquet garni, and some salt ; bring to a boil, and strain over the clam bellies,
which have been placed in a vessel. Bring to a boil again and add one pint
of thick cream and two ounces of sweet butter. When butter is melted, season
with salt and a little Cayenne pepper, and serve in a tureen. Serve broken
crackers separate.
Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel
in cold water, add one-half glassful of white wine vinegar, half of an onion
and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring
to a boil, and set on side of the range for twenty minutes. Serve on a platter
on a napkin, garnished with small round boiled potatoes, lemons cut in two,
and parsley in branches. Serve sauce mousseline separate. The potatoes may
be served separate if desired.
Kisses. One pound of sugar, the whites of seven eggs, and some vanilla
flavoring. Mix the sugar with a little water and boil until it is thick and
sticky when cooled on a saucer. Beat the whites of the eggs until very stiff
and dry, then add the hot sugar and continue beating until it becomes cold.
Add a few drops of vanilla extract, and dress in a fancy shape on a buttered
pan. Use a pastry bag with a fancy tube for forming them. When dry bake
in a nearly cool oven.
Allumettes. Roll out some puff paste that was made with six turns,
until it is about one-eighth inch thick. Spread with royal icing, and cut in
strips about three-quarters of an inch wide and three inches long. Place on
a wet baking pan, with a little space between, and bake in a moderate oven.
Royal icing (glace royal). Put one-half pound of icing sugar in a bowl
with the whites of two eggs and a couple of drops of lemon juice. Beat with
a wooden spoon until very light and firm. While beating be careful that it
does not dry on the sides of the bowl, and when finished cover immediately
with a damp cloth. This icing may be used for frosting cakes, or for orna-
mental work.
162 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 8
BREAKFAST LUNCHEON
Sliced peaches with cream Shirred eggs, Argenteuil
Chipped beef on toast Sweetbreads braise, St. George
Crescents and rolls Flageolet beans, au cerfeuil
Cocoa Puree of potato salad
French pastry
Coffee
DINNER
Consomme Colbert
Salted almonds
Boiled turbot, Jean Bart
Potatoes, nature
Filet mignon, Rossini
Green corn
Broiled egg plant
Hearts of romaine, Roquefort dress^
ing
Champagne punch
Lady fingers
Demi tasse
Chipped beef on toast. Cut one pound of smoked beef in very thin chips,
put in hot water and bring to a boil. Then drain off the water and add a
cup of very thick cream, boil again, and thicken with the yolks of two eggs
and half a cup of thick cream. Let it come nearly to a boil, taste to see if
sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.
Shirred eggs, Argenteuil. Cut the tips, about one and one-half inch long,
from one pound of asparagus, put in salted water and boil until soft, then
drain off the water. Butter well four shirred egg dishes, and put the asparagus
tips in them in equal portions. Crack two eggs in each dish, season with
salt and pepper, put small bits of butter on top, and cook in oven for five
minutes.
Sweetbreads braise, St. George. Braise some sweetbreads, place on a
platter, and garnish with okra and tomatoes saute and green peppers cut like
matches and sauteed in butter. Serve sauce Choron separate.
Okra and tomatoes saute. Cut both ends off of one pound of okra, put
in cold water and bring to a boil, then drain off the water. Peel and cut in
quarters two or three large tomatoes, place them in a casserole with two
ounces of butter, heat through, add the okra, season with salt and pepper,
cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable
course, or as a garnish.
Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet
beans and one quart of fresh water, bring to a boil, and drain. R,eturn the
beans to the casserole, add two ounces of sweet butter, a little salt and pepper,
and one spoonful of chopped chervil. Simmer for five minutes.
Puree of potato salad. Boil four white potatoes in salted water, and pass,
through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive
oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold.
Then mix well with a wooden spoon. If too thick stir in a little hot bouillon
or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with
finely chopped parsley on top.
THE HOTEL ST. FRANCIS COOK BOOK 163
Fillet of turbot, Jean Bart. Place four trimmed fillets of turbot in a
buttered saute pan, and season with salt and pepper. Place on each fillet a
well-washed head of fresh mushroom and two leaves of tarragon; add one-
half glass of white wine and one-half cup of water. Cover with buttered paper,
bring to a boil, and set in oven for fifteen minutes. Then remove the fillets to
a platter, and put one pint of white wine sauce in the saute pan, reduce to
normal thickness of a fish sauce, and strain over the fillets. Have the sauce
well seasoned.
Green corn. Put three gallons of water, one pint of milk, and a hand-
ful of salt on the fire and bring to a boil. Then add one dozen clean ears of
green corn, bring to a boil, cover the vessel, and set to side of range for ten
minutes, where it will remain at boiling heat without actually boiling. Serve
on a napkin, with corn holders, and sweet butter separate.
Champagne punch (sorbet). One pint of water, one-half pint of cham-
pagne, one-half pound of sugar, the juice of three lemons and the juice of
half an orange. Dissolve the sugar in the water, add the lemon and orange
juice, strain and freeze. When nearly frozen add the champagne, and finish.
Finally stir in an Italian meringue (see Italian meringue) made with the
whites of three eggs, and serve in sherbet glasses.
Broiled egg plant. Peel an egg plant, and cut in slices three-quarters of
an inch thick. Season with salt and pepper, roll in oil, and broil. Serve on a
platter with a little melted butter poured over it, and garnish with parsley in
branches.
Additional Recipes :
164 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 9
BREAKFAST LUNCHEON
Cherries Assorted hors d'oeuvres
Omelet with egg plant Consomme in cups
Rolls Broiled sirloin steak, Cliff House
Coffee French fried potatoes
Baked tomatoes
Brie cheese with crackers
Coffee
DINNER
Lamb broth, Olympic Club
Salted pecans
Frogs' legs, Jerusalem
Broiled chicken, maitre d'hotel
Asparagus, Hollandaise
Potato croquettes
Alligator pear, French dressing
Meringue glace, au chocolat
Demi tasse
Omelet with egg plant. Use any broiled egg plant that may be left over,
or fresh egg plant, and cut in small squares about one-half inch in diameter.
Put in saute pan with a little butter and simmer until soft. Then put the
omelet pan on the fire with a small piece of sweet butter in it, add twelve
beaten eggs, season with salt and pepper, add the egg plant, and then cook
the omelet in the usual manner.
Broiled sirloin steak, Cliff House. Season a two-pound steak with salt
and pepper, roll in oil, broil, and when done place on a platter. Cut the steak
in slices, but do not place them apart. Sprinkle with one teaspoonful of
paprika, one tablespoonful of dry English mustard, one teaspoonful of Wor-
cestershire sauce, three chopped shallots, a little chopped chives, and two
ounces of butter in small bits. Set in oven until butter is melted.
Baked tomatoes. Peel four large tomatoes and place on a buttered dish.
Season with salt and pepper, put small pieces of butter on top, and set in oven
to bake. When done place on platter and pour tomato sauce around them, or
serve with their own butter.
Lamb broth, Olympic Club. Put a shoulder of lamb in a roasting pan,
season with salt and pepper, add an onion and a carrot, put small bits of butter
on top, and roast in oven until done. Then remove the meat from the bones
and cut in small squares about one-quarter inch thick. Put the bones and
trimmings in a casserole, add an additional two pounds of lamb bones, one
turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one
bay leaf, two cloves, a little parsley in branches, one gallon of water, and a
handful of salt. Bring to a boil, skim, and let simmer for two hours. Then
strain through fine cheese cloth, put back in casserole, add the cut-up lamb
and one-half pound of boiled rice, give one boil, and serve.
THE HOTEL ST. FRANCIS COOK BOOK 165
JUNE 10
BREAKFAST LUNCHEON
Fresh currants California oyster cocktails
Oatmeal with cream Eggs Agostini
Rolls Calf's head, vinaigrette
Coffee Boiled potatoes
Sliced bananas with whipped cream
Macaroons
Demi tasse
DINNER
Consomme Turbigo
Black bass, saute meuniere
Tenderloin of beef, Parisienne
Spinach in cream
Artichokes, sauce mousseline
Watercress salad
Plombiere a la vanille
Assorted cakes
Coffee
Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay
four poached eggs on top, and cover with tomato sauce.
Consomme Turbigo. Boil one-quarter pound of noodles in salt water.
Boil a carrot, cut in the form of matches, in salt water until soft. Cut the
breast of a soup hen or chicken in Julienne shape. Add all to two quarts of
hot and well-seasoned consomme.
Plombiere a la vanille (ice cream). The yolks of eight eggs, one-half
pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of
eggs with the sugar. Split the vanilla bean and boil it in the milk. Then
pour the milk, the yolks and sugar together, set on the fire, and stir with a
wooden spoon until it thickens. Do not let it come to a boil. Strain and
freeze, put in moulds, and set in ice box until very hard. Serve with whipped
cream.
Plombiere aux marroms. Same as vanilla plombiere, but add some
broken marrons glaces soaked in a little rum, when ready to put in the moulds
to harden. Serve with whipped cream, and a whole marron glace on top of
each portion.
Plombiere aux fruits. Prepare in the same manner as for plombiere aux
marrons, but use chopped mixed glace fruit instead of the marrons.
166 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 11
BREAKFAST LUNCHEON
Sliced fresh figs with cream Cantaloupe
Scrambled eggs with bacon Eggs au fondu
Buttered toast Broiled squab on toast
Coffee Julienne potatoes
Cold asparagus, mustard sauce
Oregon cream cheese with crackers
Demi tasse
DINNER
Cream of artichokes
Ripe olives
Fillet of flounder, Piombino
Sweetbreads braise, Montebello
Souffle potatoes
Roast chicken, au jus
Escarole and chicory salad
Souffle glace aux fraises
Assorted cakes
Coffee
Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit.
Serve hot.
Cream of artichokes. Make three quarts of very light stock veal or
chicken broth, strain and add to it four whole artichokes. Boil until the
artichokes are soft, then remove and separate the bottoms from the leaves,
cut the bottoms in small squares, and place in soup tureen. Then pass the
leaves through a fine sieve, and put back in the broth. Melt three ounces of
butter in a casserole, add three spoonfuls of flour, heat through, add the broth
and boil for ten minutes. Then add a pint of thick cream, bring to a boil,
season well with salt and pepper, and strain over the cut-up artichoke bottoms
in the tureen.
Fillet of flounder, Piombino. Cut four fillets from one large flounder,
place in a buttered pan, season with salt and pepper, add a glassful of claret
and one-half cup of water, cover with buttered paper, put in oven and bake
until done. Then place the fish on a platter. Make a sauce Genoise from
the head and bones of the flounder, add the tail of a lobster cut Julienne style,
and four heads of fresh mushrooms cut in the same manner and sauteed in
butter. Pour the sauce over the fish. If fresh mushrooms are not available
canned ones may be used.
Sweetbreads braise, Montebello. Put some braised sweetbreads on a
platter with their own gravy, and garnish with artichoke bottoms filled with
puree of fresh mushrooms. Serve sauce Bearnaise separate ; or poured over
the sweetbreads, as desired.
Souffle glace aux fraises. Mix one pint of whipped cream, one-half pint
of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces
of powdered sugar. Whip separately the whites of five eggs, and add to
the mixture. Put in paper cases, and freeze. Serve with a dot of whipped
cream on top, and a nice large fresh strawberry on top of the cream.
Souffle glace with raspberries. Prepare in the same manner as souffle
glace aux fraises, but substitute raspberries for the strawberries.
THE HOTEL ST. FRANCIS COOK BOOK. 167
JUNE 12
BREAKFAST LUNCHEON
Preserved pears Carciofini
Griddle cakes with honey Ecrevisses en buisson
Coffee Braised beef
Noodles
French pastry
Coffee
DINNER
Consomme Ditalini
Fillet of sole, St. Nazaire
Leg of mutton, currant jelly
String beans
Green corn
Hashed potatoes in cream
Field salad
Apricot pie
Coffee
Braised beef. Have the butcher cut an eight pound piece of rump or
brisket of beef. Season with salt and pepper, and rub with a small piece of
garlic. Melt in a pot about two ounces of butter, and when hot add the beef
and roast on top of the range until it is brown on all sides. Then remove the
beef, add one ounce of fresh butter to the gravy already in the pot, and when
hot add two large spoonfuls of flour, and allow it to brown. Then add three
pints of water, bring to a boil, and then put in the beef again. Add two calf's
feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt,
and a spoonful of whole black peppers. When boiling season well, cover,
and put in oven. It will require from three to four hours to become well done.
Then remove the beef to a platter, and reduce the sauce one-half. Taste to see
if more seasoning is required, and then strain. Pour some of the sauce over
the beef, and serve the remainder in a sauceboat. Garnish the beef with the
carrot that was cooked with it. Cut the carrot in thin slices.
Larded rump of beef. Lard a piece of rump of beef, and then prepaie
in the same manner as braised beef.
Fillet of sole, St. Nazaire. Cook four fillets of Sole a la Normande, and
garnish with a dozen fried oysters.
Currant jelly. Strip the currants from their stems, and wash them. Put
them on to cook, and when they become hot mash them. Boil for twenty-five
minutes, then pour into jelly bag and let them drip without squeezing.
Measure the juice and return it to the kettle. After it has boiled about ten
minutes add heated sugar, allowing a pound of sugar to a pint of juice.
Cook until it jells when a little is poured on a saucer. Pour into moulds, and
seal when cold.
i68 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 13
BREAKFAST LUNCHEON
Fresh strawberries with cream. Poached eggs, Colbert
Broiled veal kidneys, English style Ombrelle d'Ostende
Baked potato Potato croquettes
Rolls Celery Victor
Coffee Compote of pineapple
Sponge cake
Demi tasse
DINNER
Potage Arlequin
Ripe California olives
Pompano, Vatel
Chicken saute, Archiduc
Duchess potatoes
Jets de houblons
Chiffonnade salad
Peach ice cream
Assorted cakes
Coffee
Broiled veal kidneys, English style. Leave a little fat on two veal kidneys,
split them, season with salt and pepper, and sprinkle with a tablespoonful of
dry English mustard. Then sprinkle with olive oil, and broil. When done
place them on four pieces of dry toast. Mix two ounces of butter with the
juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt,
pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract.
Mix well, and pour over the kidneys. Garnish with watercress.
Poached eggs, Colbert. Put some poached eggs on toast, and cover with
sauce Colbert.
Ombrelle d'Ostende. Put four pieces of toast on a platter and place on
each a large broiled fresh mushroom, head down. Put two broiled oysters
on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two
strips of broiled bacon across the top of each. Garnish with parsley in branches
and quartered lemons.
Compote of pineapple. Pare and core a pineapple, and cut in slices.
Make a syrup with one-half pound of sugar and half a pint of water, and stew
the pineapple in it until tender, and the syrup is clear. Serve cold, with a
few drops of kirschwasser or maraschino sprinkled over it, and a little of
its syrup.
Potage Arlequin. Slice two carrots, two beets, two turnips, and add a
pound of shelled new peas. Put all in a casserole, cover with two quarts of
water, season with salt, add about three pounds of cut-up veal bones, bring
to a boil, and skim. Then cover, and cook until soft. Remove the veal bones,
and strain the remainder through a fine sieve. Then return to casserole, and
if too thick add a little bouillon, chicken broth or stock. Bring to a boil,
season with salt and pepper, and stir in three ounces of sweet butter. Serve
with bread cut in small squares and fried in butter.
Pompano, Vatel. Use four whole California pompano ; or the four fillets
from one Florida fish. Put them in a buttered saute pan, season with salt and
pepper, add one-half glass of stock and the juice of a lemon, and cook in oven
until done. Then place the fish on a platter. Bring one-half pint of tomato
sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped
truffles, season well with salt and pepper, and pour over the fish.
THE HOTEL ST. FRANCIS COOK BOOK 169
JUNE 14
BREAKFAST LUNCHEON
Raspberries with cream Half of grapefruit with cherries
Scrambled eggs with cheese Baked beans, Boston style
Rolls Brown bread
Oolong tea Beignets souffles
Coffee
DINNER
Little Neck clams on half shell
Consomme Ab-del-cader
Aiguillettes of turbot, Bayard
Roast sirloin of beef, fermiere
Lettuce salad
Souffle glace, St. Francis
Assorted cakes
Coffee
Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream,
and one-half cup of grated Parmesan or Swiss cheese; season with salt and
pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and
scramble.
Beignets souffles. One pint of water, one-quarter pound of butter, one-
half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in
the water and bring to a boil. Stir in the flour with a wooden spoon, and
work well until it is a smooth paste. Remove from the fire and work in the
eggs, one by one. Form in the size of a walnut, and drop into hot lard with
a soupspoon, and fry until well browned. The fritters will turn by themselves
while frying. When done roll in powdered sugar to which has been added
a little cinnamon, and serve on a napkin.
Consomme Ab-del-cader. Cut some carrots and turnips in half-moon
shape, and boil in salted water. Cut some royal in the same shape. Also
have some profiteroles. Put equal quantities of each in hot consomme, and
also one poached yolk of an egg for each person. Have the consomme well
seasoned.
Aiguilletes of turbot, Bayard. Cut four fillets of turbot lengthwise, and
about four inches long and two inches wide. Place in a buttered pan, season
with salt and white pepper, add one-half glass of white wine and one-half cup
of fish stock, or water; cover with buttered paper, and cook in oven for ten
minutes. Then place the fish on a platter, reduce the broth until nearly dry,
add a pint of lobster sauce to which has been added the tail of a lobster, six
heads of French canned mushrooms, and two truffles, all cut Julienne style.
Pour the sauce over the fish before serving.
Roast sirloin of beef, fermiere. Roast sirloin of beef, sauce Madere,
garnished with string beans in butter, carrots in butter, and chateau potatoes.
Chicken saute, Archiduc. Joint a chicken, and season with salt and
pepper. Melt two ounces of butter in a saute pan ; when hot add the chicken
and saute for five minutes. Then add two sliced green peppers, and saute
until the chicken is done. Then place the chicken on a platter, and add an-
other ounce of butter to the saute pan. When the butter is nice and brown
pour the gravy over the chicken, sprinkle with chopped parsley, and garnish
with lemons cut in half.
i/o THE HOTEL ST. FRANCIS COOK BOOK
JUNE 15
BREAKFAST LUNCHEON
Sliced peaches with cream Poached eggs a la Reine
Ham and eggs Cold sirloin of beef
Rolls Rachel salad
Coffee Baked apple roll
Coffee
DINNER
Cabbage soup, Normande
Radishes
Salmon steak, Hongroise
Roast chicken
Fresh asparagus, Hollandaise
Georgette potatoes
Chicory salad
Vanilla ice cream
Bouchettes
Demi tasse
Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and
asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables
in a salad bowl in bouquets, place the truffles in the center, and pour some
French dressing over all.
Baked apple roll. Roll out one pound of puff paste until it is about one-
eighth inch thick. Spread with chopped apples mixed with a little powdered
sugar and powdered allspice. Wet the edges of the paste with water and
roll up in the form of a big stick. Put in a pan, wash the top with beaten
eggs, and bake in a rather hot oven. When done cut in slices, and serve with
hard and brandy sauces. Plain cream may be served separate.
Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.
Prepare in the same manner as apple roll, using the fruit desired.
Cabbage soup, Normande. Separate the outside leaves and the core of
a head of cabbage. Put both the leaves and core in a casserole with five
pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful
of salt. Bring to a boil, season, and boil for two and one-half hours. Slice
the rest of the cabbage very thin, place in another casserole, add three ounces
of butter, and fry until the moisture is out. Then drain off the butter, and
strain the beef and cabbage broth over it. Let it boil slowly for an hour.
Season with salt and pepper, and add some bread crust cut in small squares
and fried in butter.
Salmon steak, Hongroise. Cut two slices of salmon one and one-half
inches thick; season with salt and pepper, roll in oil, and broil on both sides
until colored. Then place on a platter, put two ounces of butter on top, and
put in oven to finish cooking. When done place on a platter and cover with
of tomato sauce to which a tablespoonful of paprika has been added.
Bouchettes. Make a mixture as for lady fingers. Put it into a pastry
bag, and press out on paper in dots the size of a "quarter." Bake in a mod-
erate oven. Allow to become cold, spread some jam or marmalade on the
bottom of one and press another one on the jam, making a ball, and so on.
Coat them with a white or pink icing.
Chocolate bouchettes. Make as above, coat with chocolate icing.
Coffee bouchettes. Make as above, coat with coffee icing.
THE HOTEL ST. FRANCIS COOK BOOK 171
BREAKFAST LUNCHEON
Sliced figs with cream Grapefruit en supreme
Boiled salt mackerel Shirred eggs, Antoine
Baked potatoes Hamburg steak
Rolls Lorraine potatoes
Coffee Field salad
Vanilla blanc mange
Assorted cakes
Coffee
DINNER
Consomme Andalouse
Queen olives
Frogs' legs, saute a sec
Filet mignon, Athenienne
Potatoes au gratin
Sliced cucumbers and tomatoes
Plombiere aux marrons
Lady fingers
Coffee
Shirred eggs, Antoine. Plain shirred eggs with broiled strips of bacon
on top
Vanilla blanc mange. One pint of milk, one pint of cream, six ounces of
sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine
in cold water. Put the milk and the vanilla bean on the fire together and let
them come nearly to a boil. Then remove from the fire, add the soaked gel-
atine, and work with a wooden spoon until melted. Strain, and allow to be-
come nearly cold. Then add the cream, and beat, on ice, until it begins to
thicken. Then put in moulds and set in ice box for one hour. Turn out of
moulds to serve.
Chocolate blanc mange. Use two ounces of chocolate instead of vanilla
bean.
Coffee blanc mange. Use a cup of strong coffee instead of vanilla bean.
Blanc mange aux fruits. Make a vanilla blanc mange, and just before
putting in moulds mix in one-quarter pound of chopped candied fruits.
Blanc mange aux liqueurs. Add to a vanilla blanc mange a glass of
liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur.
Add the liqueur just before putting into the mould.
Consomme Andalouse. To consomme vermicelli, add just before serving,
one peeled raw tomato cut in very small squares.
Filet mignon, Athenienne. Season four small fillets of beef with salt and
pepper, broil or saute them, and serve on a piece of toast with a slice of
broiled ham on top. Cover with sauce Hussarde, and garnish with peas in
butter.
Sauce Hussarde. Bring to a boil one pint of sauce Madere, or brown
gravy; add one-half cup of fresh bread crumbs and boil for two minutes.
Then add one ounce of good butter, a little chopped parsley, salt and Cayenne
pepper.
172 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 17
BREAKFAST LUNCHEON
Baked apples with cream Poached eggs, Blanchard
Oatmeal Spring lamb tenderloin, Thomas
Dry toast Lettuce salad
Coffee Sliced fruit with whipped cream
Cakes
Coffee
DINNER
Cream of parsnips
Ripe olives
Fillet of bass, Argentina
Roast duckling, apple sauce
Green corn
Cauliflower, Hollandaise
Romaine salad, Roquefort dressing
Raspberry water ice
Assorted cakes
Coffee
Poached eggs, Blanchard. Cut two English muffins in half, toast them,
and lay a slice of broiled ham on each. Put a poached egg on top of the ham,
and cover with cream sauce.
Cream of parsnips, II. Put three pounds of veal bones in a casserole,
add three quarts of water and a handful of salt, bring to a boil, and skim.
Then add six sliced parsnips and a bouquet garni, and boil for an hour ; then
remove the bones and the bouquet. Put three ounces of butter in another
vessel, heat, then add three spoonfuls of flour, and when hot add the broth
and parsnips. Boil for half an hour, then strain through a fine sieve, put
back in the casserole, season with salt and pepper, and add a pint of boiling
cream.
Fillet of bass, Argentina. Put two ounces of butter in a casserole, add
a sliced onion and a sliced carrot, and simmer until done. Then add a can
of sliced French mushrooms, one-half can of sliced pimentos, four peeled and
sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil
for ten minutes. Place four fillets of bass in a buttered pan, season with salt
and pepper, cover with the above sauce, and bake in oven until done. Serve
the fish from a platter with the sauce over it.
Cranberry jelly. To three quarts of cranberries add two pounds of gran-
ulated sugar and one quart of water. Cook thoroughly, and force through a
fine sieve. Cook the juice for fifteen minutes, and then pour into individual
moulds.
Crab apple jelly, and marmalade. To eight quarts of crab apples add
three quarts of water. Boil slowly for an hour, adding more water to make
up for evaporation. Strain through a flannel bag, but do not squeeze. Measure
the juice and add an equal amount of sugar. Boil for twenty minutes, pour
into glasses, and seal when cold. Make a marmalade of the remainder of
the apples left in the bag, by pressing through a sieve, and then adding an
equal amount of cane sugar. Cook until well done. Flavor with lemon or
cinnamon.
Apricot and peach marmalade. Cut some firm ripe apricots in half and
THE HOTEL ST. FRANCIS COOK BOOK 173
remove the stones. Add a few spoonfuls of water and cook until soft. Strain
through a sieve, and add three-quarters of a pound of cane sugar to every
pound of fruit. Crack some of the stones and add the kernels to the fruit.
Continue to stir and cook until it thickens. Then pour immediately into hot
glasses. Allow to become thoroughly cold before covering. Peach marmalade
may be prepared in the same manner.
Brandied cherries. Select some fine Queen Anne cherries and cut off
about half of the stem with scissors. Arrange the cherries in glass jars or
bottles. Melt two and one-half pounds of granulated cane sugar with a very
little water, being very careful not to let it scorch. Remove from the fire and
add half a vanilla bean, then add slowly one gallon of brandy. When cold
pour over the cherries, seal well, and keep in a cool place.
Brandied peaches. Rub some sound white peaches with a crash towel
to remove the down. Prick all over with a needle, drop in cold water, drain,
put in a kettle, cover with fresh cold water, and add a small piece of alum
the size of a hazelnut. Place over a fire, stir occasionally, and as they float
to the surface of the liquid take them out and place in a pan of cold water.
Drain, and arrange in quart glass jars. Pour over brandy enough to cover the
peaches.
Seal and put away in a cool place, and let stand for two weeks. Then
drain off brandy into a kettle, and allow three pounds of sugar to each
gallon of brandy. Stir well to melt the sugar. Pour this over the peaches,
seal hermetically, and put away in a cool place.
Preserved cherries. To each pound of stoned cherries allow one pound
of granulated cane sugar. Crack some of the stones and tie the kernels in
a piece of gauze, so they may be removed after the boiling. Then put all in
a preserving kettle, boil, and skim, until the syrup is clear. Then put the
cherries in jars; boil the syrup a little longer, and pour over the fruit.
Preserved green gage plums. Use a pound of sugar for each pound of
plums. Have the fruit clean and dry, and prick all over to keep the skins
from breaking. Melt the sugar with as little water as possible, and when
boiling add the plums, a layer at a time. Boil for a few minutes, then lift out
with a skimmer and place singly on a dish to cool. Continue in this way
until the plums are removed. When the last layer is finished return the first
ones cooked to the kettle, and continue in reverse order, and boil until trans-
parent. Then take out and arrange closely in glass jars. When all are in the
jars pour the hot syrup over them, and seal.
174
THE HOTEL ST. FRANCIS COOK BOOK
BREAKFAST
Stewed prunes
Boiled eggs
Rolls
Coffee
JUNE 18
LUNCHEON
Hors d'oeuvres varies
Pompano saute, meuniere
Cold duckling and ham
Orloff salad
Camembert cheese
Coffee
DINNER
Consomme Irma
Lyon sausage
Fillet of sole, Talleyrand
Saddle of lamb, Souvaroff
String beans in butter
Mashed potatoes
Chiffonnade salad
Angel cake
Demi tasse
Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half
inch squares. Arrange in a circle in a salad bowl, and in the center put four
buttons of artichokes cut in the same manner. Pour one-half cup of French
dressing over all.
Consomme Irma. Boil one calf's brains, cut in small squares, and add
to a quart of well-seasoned consomme.
Fillet of sole, Talleyrand. Lay four fillets of sole flat on the table and
spread with fish force meat (Feb. 11), and sprinkle with a little chopped
truffles. On top of each lay another thin fillet, season well with salt and pepper,
roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in
swimming lard for about ten minutes. Serve on a napkin garnished with
parsley in branches and quartered lemons ; and with Tartar sauce separate.
Saddle of lamb, Souvaroff. Roast a saddle of lamb, place on a platter,
and garnish with a canful of cepes saute, and raw horseradish root shaved or
scraped with a knife. Cover with brown gravy made from the lamb gravy.
Angel cake, or angel food. One pint of whites of eggs (it will require
about sixteen), one pound of sugar, ten ounces of flour sifted with one-half
teaspoonful ot cream of tartar, and the flavor desired. Beat or whip the
whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon
or orange flavor; and finally stir in the flour. Put in mould and bake in a
very slow oven. When cold glace with white icing.
THE HOTEL ST. FRANCIS COOK BOOK 175
JUNE 19
BREAKFAST LUNCHEON
Stewed rhubarb Eggs, Oudinot
Broiled honeycomb tripe Fried smelts, Tartar sauce
Saratoga chips Paprika schnitzel
Rolls Boiled rice
Coffee Baked apricot roll
Demi tasse
DINNER
Potage paysanne
Aiguillettes of flounder, Rochefou-
cault
Roast squab chicken
Artichokes, sauce mousseline
Carrots, Vichy
Potato croquettes
Alligator pear salad
Blackberry pie
Coffee
Eggs, Oudinot. Cut four hard-boiled eggs in two lengthwise. Take
out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs,
one raw egg yolk, and season with salt, pepper, and a little chopped parsley.
Mix well, and then stuff the whites of eggs. Place on a buttered dish, cover
with cream sauce, sprinkle with grated cheese, put small bits of butter all
over the top, and bake in oven until brown.
Potage paysanne. Cut a carrot, white turnip, parsnip, and a small head
of green cabbage in round slices the size of a silver half dollar. Put in a
casserole with three ounces of butter, salt and a pinch of sugar. Cover cas-
serole and put in oven and simmer until vegetables are done. Be careful not
to burn, and when turning do not break the vegetables. When the vegetables
are cooked add two quarts of bouillon, stock, or chicken or beef broth, and
cook for half an hour. Before serving add chopped chervil, and season with
salt and pepper.
Aiguillettes of flounder, Rochefoucault. Place four flat fillets of flounder
in a buttered pan, lay some sliced lobster on top, season with salt and pepper,
add one-half glass of white wine and one-half glass of water, cover with
I uttered paper, and put in oven for ten minutes. Then remove the fillets to
a platter. Reduce the broth, add one pint of white wine sauce, and strain.
To the sauce add one-half can of French mushrooms sliced, and two sliced
truffles. Pour the sauce over the fish.
Pompano, Bateliere. Roll four small California pompano in flour, and
season with salt and pepper. Put three ounces of butter in a frying pan, heat,
add the fish, and saute until nice and brown. Then put the fish on a platter;
and in the pan put two ounces of butter, heat until the color of hazelnuts, and
pour over the fish. Sprinkle with chopped parsley, and garnish with two
lemons cut in half.
176 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 20
BREAKFAST LUNCHEON
Fresh strawberries with cream Poached eggs, Bombay
Waffles, special, with maple syrup Imported Frankfort sausages
Coffee Potato salad
Brie cheese with crackers
Coffee
DINNER
Consomme Valencienne
Carciofini. Queen olives
Frogs' legs, saute, Dilloise
Porterhouse steak, Jolly
Fresh Lima beans
Julienne potatoes
Endives salad
Chocolate and coffee bouchettes
Demi tasse
Waffles, special. One-half pound of flour, one teaspoonful of baking
powder, one spoonful of sugar, one ounce of melted butter, one-half pint of
milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking
powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk,
and make a batter that should not be too stiff and hard. Beat the whites of
eggs very hard, add to the batter, and mix well. Bake in a well-greased
hot iron. (If possible use sour milk.)
Poached eggs, Bombay. Put some boiled rice on a platter, lay four
poached eggs on top, and cover with curry sauce.
Consomme Valencienne. Boil one-half pound of rice in salted water,
cool; and serve in one quart of hot and well-seasoned consomme. Before
serving add some small leaves of chervil, which should be specially selected.
Grated Swiss cheese should be served separate.
Frogs* legs, Dillaise. Cut two dozen frogs' legs in two, season with salt
and pepper, put in saute pan with one ounce of butter, and two ounces of
bacon cut in small squares. Fry for a few minutes until the bacon is nearly
crisp, then add the legs, and simmer for five minutes. Then add one pint of
tomato sauce and boil for ten minutes, very slowly. Add a few dashes of
Tabasco sauce, and season well.
Porterhouse steak, Jolly. Get from the butcher a nice porterhouse steak,
about four pounds in weight. Season with salt and pepper, roll in oil, and
broil. When done place on a platter, and cover with sauce Bordelaise with
beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and
sprinkle with chopped parsley.
THE HOTEL ST. FRANCIS COOK BOOK 177
JUNE 21
BREAKFAST LUNCHEON
Cantaloupe Antipasto
Boiled eggs Shirred eggs, Amiral
Buttered toast Broiled pig's feet, Chili sauce
Uncolored Japan tea String bean salad
Italian meringue, with whipped cream
Coffee
DINNER
Little Neck clams on half shell
Puree of cucumber soup
Pompano saute, Bateliere
Rissolees potatoes
Roast chicken
Peas a la Frangaise
Lettuce salad
Raspberry shortcake with plain cream
Coffee
Shirred eggs, Amiral. Put two eggs in a buttered shirred egg dish and
cook. When nearly done put on top a spoonful of white wine sauce with a
little chopped lobster, mushrooms and truffles in it. Finish cooking, and
season well with salt and pepper.
Puree of cucumbers. Peel four cucumbers, and cut in slices. Put them
in a casserole with two quarts of cold water, season with salt, and bring to
a boil. Then drain off the water, cool in cold fresh water, and drain again.
Put three ounces of butter in a casserole, add the cucumbers, cover, and
simmer in the oven for thirty minutes. Then remove from oven, set on top
of range, add three spoonfuls of flour, simmer, then add one quart of boiling
milk and one quart of chicken broth, and boil for twenty minutes. Strain
through a fine sieve, put back in casserole, season with salt, pepper and a
pinch of sugar, add two ounces of sweet butter and a cupful of heated cream.
When butter is melted add some bread that has been cut in small squares and
fried in butter, and serve.
Italian meringue. Put one pound of sugar and one gill of water into a
copper kettle (copper inside and out) and cook to a blow. (See below). Beat
six whites of eggs very hard and dry, and then pour into the cooked sugar,
stirring constantly, and beat well until cold. It will then be a very smooth
meringue paste, which can be used for meringue with whipped cream, or
sherbet, or to make small fancy cakes, or for use in decorating cakes, pies,
tarts, etc.
How to cook sugar to a blow. Dissolve one pound of sugar in one gill
of water, and put on fire to cook. After about five minutes of good boiling
dip a skimmer into it and remove immediately. Let the syrup drain a little,
and then blow through. If small air bubbles fly out the sugar is cooked to
a blow. If no air bubbles fly continue cooking until they do. It may possibly
require some time to get it right.
Peas a la Frangaise. In a casserole put two ounces of butter and a head
of lettuce sliced very fine. Simmer for five minutes, then add two pounds of
shelled peas, six small raw French carrots and one dozen raw fresh asparagus
tips. Season with salt and a pinch of sugar, add one pint of chicken broth,
cover, and simmer for one hour. Serve with fresh-chopped chervil on top.
178 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 22
BREAKFAST LUNCHEON
Baked pears Canape Riga
Bacon and eggs Sweetbreads, Lavaliere
Rolls Cold roast beef
Coffee Field salad
Lemon water ice
Langues de chat
Demi tasse
DINNER
Consomme Allemande
California ripe olives
Perch au bleu
Potatoes nature
Larded tenderloin of beef, Vigo
String beans in butter
Green corn on cob
Lettuce salad, Russian dressing
Chocolate blanc mange
Assorted cakes Coffee
Baked pears. Core one dozen pears, but leave the stems on. Put in a
pan with half a pint of water and half a pound of sugar, and bake in medium
hot oven until soft. Serve either hot or cold, with sauce separate.
Baked peaches. Prick one dozen peaches all over with a fork, and set
them close together in a pan. Sprinkle with one-quarter pound of granulated
sugar, and add just water enough to cover the bottom of the pan. Bake until
soft. Serve cream separate.
Sweetbreads, Lavaliere. Prepare some sweetbreads braise, place on a
platter, garnish with peas in butter, and onions glaces. In the gravy put
pieces of parboiled salt pork cut in small dices, and cook for ten minutes.
Pour over the sweetbreads.
Consomme Allemande. Mix in a bowl three-quarters of a cupful of sifted
flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it
run through a colander into three pints of boiling consomme, and boil for
five minutes.
Consomme Xavier. Same as Consomme Allemande, with the addition
of a little chopped chervil just before serving.
Perch au bleu. Put four fresh-killed perch on a platter, and pour a
glassful of white wine vinegar over them. Put in a fish kettle on the fire,
some water, a handful of salt; and one sliced onion, one carrot, a bay leaf,
clove and parsley tied in a bouquet. Boil for five minutes, then add the fish
and vinegar, bring to a boil, and then set on side of the range for fifteen
minutes. Serve on a napkin garnished with small boiled potatoes, parsley
in branches, and lemons cut in half. Serve Hollandaise sauce separate.
Larded tenderloin of beef, Vigo. Lard and roast the tenderloin as given
elsewhere. Serve on a platter garnished with stuffed tomatoes, Creole. Cover
with its own brown gravy.
Stuffed tomatoes, Creole. Make a rice Creole (Dec. 23). Peel four
sliced tomatoes, scoop out the insides, season with salt and pepper both inside
and out, and fill with the rice. Place on a buttered pan, put a small piece of
butter on top of each, and bake in oven for ten minutes, or until the tomatoes
are soft. Test with your finger. Serve with tomato sauce around them; or
use as a garnish for entrees.
THE HOTEL ST. FRANCIS COOK BOOK 179
JUNE 23
BREAKFAST LUNCHEON
Fresh raspberries with cream Eggs, Basque
Omelet with potatoes Frogs' legs, Tartar sauce
Rolls Broiled chicken on toast
Coffee Souffle potatoes
Cold artichokes, vinaigrette
Feach compote
Honey cake
Coffee
DINNER
Potage Mongol
Radishes
Planked shad and roe
Roast loin of veal, au jus
Carrots, Vichy
Flageolets in butter
Endives salad
German almond strips
Demi tasse
Omelet with potatoes. Use left-over cold baked or boiled potatoes. Chop
up a cupful and put in an omelet pan with two ounces of butter and fry until
golden yellow. Season with salt and pepper, and then add a dozen beaten and
seasoned eggs. Cook the omelet in the usual manner.
Eggs, Basque. Put in very hot swimming fat four whole large green
peppers, and fry for one minute. Then take out and remove the skin, cut the
bottoms off, take out the seeds, and place each pepper in a buttered cup, with
the open end up. Then crack an egg in each pepper, season with salt, and
place the cups in a pan in a little water, and put in oven to bake. Put some
boiled rice on a platter and turn out the peppers with eggs on top, so they
will look like stuffed green peppers. Pour some brown meat gravy, or tomato
sauce, or cream sauce, around them.
Roast loin of veal, au jus. See veal kidney roast, Dec. 20.
Russian dressing, for salads. Mix in a large bowl one cup of mayonnaise
sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili
sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped
green olives, one teaspoonful of Worcestershire sauce, and season with salt
and pepper, if necessary.
Peach compote. Peel a dozen peaches and place them in a sauce pan,
add a quart of water, one-half pound of sugar, and one-half of a vanilla bean.
Boil slowly until soft. Strain off the syrup, return to the fire, and reduce
one-half. Pour the syrup over the peaches, and serve when cold. The peaches
may be prepared whole, or cut in half.
Fruit compotes. Apple, nectarine, apricot, prune or plum compote may
be prepared in the same manner as peach compote.
Langue de chat, I. Work a quarter pound of butter with a quarter pound
of sugar until creamy. Then add four eggs, one by one, and keep on working
until very smooth. Add a few drops of vanilla extract and a quarter pound
of flour, and mix lightly. Put into a pastry bag and dress on a buttered pan
i8o THE HOTEL ST. FRANCIS COOK BOOK
in the shape of small thin lady fingers. Bake for a few minutes in a rather
hot oven.
II. One-quarter pound of sugar, one-quarter pound of butter, one-quarter
pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the
sugar and butter until creamy; add the whites of eggs that have been well
whipped to snow; add the flour and flavoring, and mix lightly. Dress on
buttered pan like lady fingers, but smaller. Bake and remove from pan
while hot.
German almond strips. One-half pound of sugar, one-half pound of
butter, ten ounces of flour, three eggs, one-half pound of ground almonds, and
the grated rind of a lemon. Work the sugar with the butter until creamy,
add the lemon rind, and work in the egg. Then add the flour and almonds,
and mix lightly. Set in the ice box for an hour to harden. Then roll out in
thin sheets and cut in strips two inches long and one-half inch wide. Wash
the tops with egg, sprinkle with chopped almonds, put on a pan and bake
in a moderate oven.
Honey cake. One-half pound of honey, seven ounces of brown sugar,
one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped
almonds, one pinch of cloves and allspice, three-quarters of a pound of flour,
and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey
and water; then take off the fire and allow to cool to blood heat; then mix
in the flour, spices, and the soda dissolved in a little water ; then add the al-
monds and the peel. Roll out about one-half inch thick, and cut in small
cakes about one inch by three ; and bake in a moderate oven. When done
glace with a very thin icing.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 181
JUNE 24
BREAKFAST LUNCHEON
Apricot marmalade Cold poached eggs, a 1'estragon
Buckwheat cakes Sand dabs, metmiere
Breakfast sausages German huckleberry cake
Rolls American dairy cheese
Coffee Coffee
DINNER
Consomme Creole
Salt codfish, Biscayenne
Braised sweetbreads, sauce Soubise
Roast squab
Boiled onions
Broiled fresh mushrooms
Chateau potatoes
Lettuce and grapefruit salad
Baked blackberry roll
Coffee
Cold poached eggs, a 1'estragon. Select four nice lettuce leaves and place
a cold poached egg on each. Cover with sauce mayonnaise, and lay four
leaves of tarragon crosswise over each egg.
German huckleberry cake. Line a cake pan, that will hold enough for
six persons, with thin dough. (See dough for German cake). Fill with cleaned
huckleberries, sprinkle on a handful of sugar mixed with a little powdered
cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of
milk and three eggs, and strain. Pour this over the cake when it is nearly
done, and set back in oven for a few minutes until the custard is set. When
cold dust with powdered sugar.
Consomme Creole. Peel and cut in small squares, two raw tomatoes,
and add to a quart of boiling consomme. Also add a cupful of boiled rice,
and season with a little Cayenne pepper.
Salt codfish, Biscayenne. Soak two pounds of salted codfish in cold
water over night. Then drain off the water. Heat two tablespoonfuls of
olive oil in a casserole, add six shallots chopped very fine, and allow them to
become warmed through, but not colored. Then add six pieces of chopped
garlic and half of the codfish. On top of the codfish lay two raw potatoes
that have been sliced very thin, season with salt, lay two peeled and sliced
tomatoes on top of the potatoes, then add the remainder of the codfish, and
half a cup of water, cover, and cook in the oven for an hour. Fresh codfish
may be used if desired, with the addition of a little more salt.
Braised sweetbreads, sauce Soubise. Braise the sweetbreads in the usual
manner. Put some sauce Soubise on a platter, lay the sweetbreads on top,
and garnish with fleurons.
182 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 25
BREAKFAST LUNCHEON
Sliced peaches with cream Cendrillon salad
Boiled eggs Small tenderloin steak, Marseillaise
Dry toast Gnocchis a la Romaine
English breakfast tea Camembert cheese and crackers
Coffee
DINNER
Cream Countess
Salami sausage. Radishes
Fillet of kingfish, Ubsala
Roast tame duck, apple sauce
Carrots and peas in cream
German fried potatoes
Escarole salad
Plombiere aux fruits
Assorted cakes
Demi tasse
Salad Cendrillon. Scoop out four cold baked potatoes, fill with Russian
salad, and serve on a napkin, garnished with parsley in branches and canapes
of anchovies.
Small tenderloin steak, Marseillaise. Chop six shallots and two pieces of
garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in
small squares, and six chopped anchovies, and simmer for twenty minutes.
Then add two cups of brown gravy (sauce Madere), boil for two minutes,
add two ounces of butter, stir until melted, and season with salt and Cayenne
pepper to taste.
Gnocchis a la Romaine. Put three-quarters of a pound of farina in one
quart of boiling milk, and boil slowly for fifteen minutes. Then remove from
the fire and bind with the yolks of six eggs and a half cup of cream. Season
with salt and white pepper, and set to cool. Then cut in one and one-half
inch squares, or in other desired shapes ; place on a buttered pan, or deep
dish, or individual shirred egg dish ; sprinkle with grated Parmesan cheese,
put small bits of butter on top, and bake in oven until brown.
Gnocchis au gratin. Same as above, except pour sour cream over them,
sprinkle with cheese, add butter on top, and bake until brown.
Cream Countess. Make a cream of asparagus soup, and before serving
bind with the yolk of one egg for each person. Color with green spinach
coloring.
Kingfish, Ubsala. Put four cleaned kingfish on a buttered pan, season
with salt and pepper, add one-half glass of white wine and one-half cup of
fish stock, bouillon or water, and bake in an oven. Then place the fish on a
platter, add one pint of white wine sauce to the juice of the fish in the pan,
and reduce by boiling to the thickness of a good sauce. Strain over the fish.
Garnish with fleurons.
THE HOTEL ST. FRANCIS COOK BOOK 183
JUNE 26
BREAKFAST LUNCHEON
Apricot marmalade Eggs, Celestine
Waffles Fried chicken, Villeroi
Buttermilk Flageolet beans
Coffee Mashed potato salad
French pastry
Demi tasse
DINNER
Consomme Magador
Ripe olives
Salmon, Concourt
Fillet of beef saute, Balzag
Artichokes, Hollandaise
Green corn
Potato croquettes
Romaine salad, Roquefort dressing
Blanc mange, aux liqueurs
Lady ringers
Coffee
Eggs, Celestine. Put four pieces of toast on a buttered platter, lay a slice
of broiled ham on top of each, and a poached egg on top of each slice of ham.
Cover with cream sauce, sprinkle with grated cheese, put a little butter on
each, and bake in a hot oven until brown.
Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll
in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of
melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce
Allemande (March 4), add one cup of fresh-boiled new peas, and season well.
Put some of the sauce on a platter, lay the chicken on top, and serve the re-
mainder of the sauce in a sauceboat.
Consomme Magador. Wash a stock of celery and cut in small dices, boil
in salted water until soft. Then add to three pints of boiling consomme;
season well, and serve with chopped chervil.
Salmon, Concourt. Cut the salmon in slices one inch thick, season with
salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil.
When done place on a platter, and garnish with parsley in branches and
lemons cut in half. Serve sauce Colbert separate.
Fillet of beef saute, Balzag. Season four small tenderloin steaks with
salt and pepper, and saute in butter. Then place on a platter. Make a pint of
sauce Madere, and add to it one dozen small chicken dumplings, one dozen
stuffed olives and two sliced truffles. Pour over the fillets.
184 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 27
BREAKFAST LUNCHEON
Strawberries with cream Cold Virginia ham
Scrambled eggs with chives Bretonne salad
Crescents and rolls Lillian Russell
Cocoa Macaroons
Coffee
DINNER
Chicken soup, Bresilienne
Celery
Striped bass, Buena Vista
Chicken fricassee, a 1'ancienne
Asparagus, sauce mousseline
Pate de foie gras, a la gelee
Lettuce salad
Pancakes, Lieb
Coffee
Salad Bretonne. Soak one pound of white beans in cold water over night.
Then put on fire in two quarts of water, add a little salt, one carrot, one
onion, and a bouquet garni. Cover, and boil until soft. Then remove the
vegetables, drain off the water, and set the beans in a cool place. When cold
put them in a salad bowl, and in the center place two tomatoes peeled and
cut in small squares. Sprinkle with one teaspoonful of salt, one-half tea-
spoonful of fresh-ground black pepper, one-third cup of white wine vinegar,
two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped
chives may also be added if desired. Mix on the table.
Chicken soup, Bresilienne. One pint of consomme tapioca, one pint of
thick consomme brunoise, and the breast of a fowl cut in small squares. Bring
to a boil, and serve.
Striped bass, Buena Vista. Put in a wide copper fish pan one cup of olive
oil, two sliced onions, two sliced green peppers, and then fry. When done
add four cloves of chopped garlic and let it set in the hot oil for a second ;
then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and
sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and
then add five pounds of striped bass cut in slices two inches thick. Season
with salt, pepper, and a little paprika; cover, and simmer for thirty minutes.
Cut eight slices of bread the same thickness as for toasting, and fry in hot oil.
Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish
on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley.
Chicken fricassee, a 1'ancienne. Cut a young roasting chicken in eight
pieces, wash well, and put in a pot in one quart of cold water. Season with
salt, bring to a boil, and skim. Then add one-half pint of small peeled white
onions, one pint of small round raw Parisian potatoes, one pound of parboiled
salt pork cut in small dices, and one bouquet garni. Boil until done; then
remove the bouquet garni, and take off the fat on top of the broth. Mix in
a bowl two spoonfuls of flour and one-half cup of water, and let it run into
the boiling fricassee. Boil for five minutes ; then bind with the yolks of two
eggs and one-half cup of cream. When serving sprinkle with chopped parsley.
THE HOTEL ST. FRANCIS COOK BOOK 185
BREAKFAST LUNCHEON
Crab apple marmalade Cantaloupe
Shirred eggs, plain Omelette Argentine
Melba toast Turkey hash, Chateau de Madrid
Coffee Julienne potatoes
Brie cheese and crackers
Coffee
DINNER
Consomme Bohemienne
Queen olives and salted almonds
Baked lobster, Lincoln
Roast Imperial squab
Baked potatoes
Cold artichokes, mustard sauce
Baked huckleberry roll
Coffee
Omelette Argentine. Cut one-quarter pound of egg plant in one-half
inch squares. Put in omelet pan with one ounce of butter and fry until cooked.
Then add eight beaten eggs, season with salt and pepper, and cook in the usual
manner. Serve the omelet on a platter with sauce Colbert around it.
Turkey hash, Chateau de Madrid. Cut the breast of a boiled turkey in
small squares. Put in a saute pan with one pint of thick cream sauce, season
with salt and pepper, heat, and fill as many red peppers (pimentos) as possible.
Place the filled peppers on a buttered platter, so they will have the appearance
of little red caps. Put in the oven and cook for a few minutes. Serve with
sauce Creole poured around them.
Consomme Bohemienne. Make three thin pancakes, and when cold cut
in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape.
Chop a raw peeled tomato ; and add all the above with a cup of fresh peas,
to three pints of boiling consomme, and serve.
Baked lobster, Lincoln. Boil two lobsters. When cold, cut in two length-
wise, remove the meat, and slice it. Put in a casserole two ounces of butter,
and heat; then add two chopped shallots, and two cloves of garlic chopped
fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for
five minutes. Then add one cup of cream sauce, one teaspoonful of English
mustard mixed with one tablespoonful of Worcestershire sauce, and a little
chopped parsley and tarragon. Cook for ten minutes, then add the lobster,
and season with salt and pepper. Fill the half lobster shells with the mixture,
sprinkle with grated cheese, put small bits of butter on top, and bake in oven
until well browned. Serve on a napkin, with parsley in branches, and two
lemons cut in half.
i86 THE HOTEL ST. FRANCIS COOK BOOK
JUNE 29
BREAKFAST LUNCHEON
Fresh sliced peaches with cream Cold fish a la Michels
Griddle cakes Lemon pie
Kidneys saute, au Madere Buttermilk
Rolls Coffee
Coffee
DINNER
Little Neck clams
Sorrel soup, with rice
Lyon sausages
Frogs' legs, saute a sec
Tournedos, Vaudeville
Sybil potatoes
Watercress salad
Compote of gooseberries
Assorted cakes
Coffee
Cold fish a la Michels. Put in a casserole one spoonful of olive oil and
a small onion chopped very fine. Fry until yellow, and then add one chopped
clove of garlic and a spoonful of flour. Cook this until yellow ; then add two
and one-half cups of water, season with salt and pepper, and boil for two
minutes. Then add about two pounds of any kind of fish cut in pieces about
two inches square, and some chopped parsley, and boil for thirty minutes.
Put the fish in a deep porcelain dish, pour the sauce over it, and serve when
cold.
Sorrel soup with rice. Wash a large handful of sorrel, remove the stems,
and slice very thin. Put two ounces of butter and three ounces of rice in a
casserole, and heat. Then add the sorrel and simmer for five minutes. Then
add two quarts of bouillon, chicken broth or stock, season with salt and pepper,
and boil slowly for thirty minutes. When rice is soft it is ready to serve.
Tournedos, Vaudeville. Season four small tenderloin steaks with salt
and pepper, and broil ; or saute in pan with butter. When done place on a
platter, lay on each a fresh poached egg; and garnish with four stuffed tom-
atoes, Creole. Cover the tournedos with sauce Madere.
Compote of gooseberries. To each pint of well-cleaned gooseberries add
one-half pound of sugar and one gill of water. Cook slowly until the berries
are soft.
THE HOTEL ST. FRANCIS COOK BOOK 187
JUNE 30
BREAKFAST LUNCHEON
Preserved green gage plums Clam broth en bellevue
Boiled eggs Chicken saute a sec
Doughnuts French fried potatoes
Rolls Romaine salad
Coffee Sierra cheese and crackers
Coffee
DINNER
Consomme Xavier
Pirn olas
Boiled salmon steak with peas
Roast saddle of lamb, mint sauce
Green corn
Stewed tomatoes
Lettuce and grapefruit salad
Berliner pfannenkuchen
Coffee
Doughnuts — with baking powder. One pound of flour, one-half ounce
baking powder, two ounces of butter, three ounces of sugar, the yolks of four
eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the
baking powder into the flour. Mix the sugar, butter and eggs ; add the milk
and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut
cutter, and fry in hot lard or butter. Dust with powdered sugar with a little
cinnamon in it, before serving.
Doughnuts — with yeast. One pound of flour, one ounce of yeast, two
eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind
and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast
dissolved in a little milk, and one gill of milk ; making a medium stiff dough.
Cover with a cloth, and allow to rise to double its original volume. It will
require about an hour. Then work in the butter, salt, and flavoring, mix well,
and let it rise again. Then fold the dough together, roll out to about one-
quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour,
and fry. Dust with powdered sugar and cinnamon before serving.
Crullers. Use either the baking powder or yeast doughnut dough, cut
with a cruller cuttei, and fry in the same manner as doughnuts.
Coffee cake dough. One pound of flour, one ounce of yeast, two eggs,
two ounces of butter, two ounces of sugar, one pinch of salt, the rind and
juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve
the yeast in a gill of luke-warm milk, and add to the flour, with the eggs.
Work to a medium stiff dough. Cover with a cloth and let it rise to double
its original size. Then work in the butter, sugar, salt and lemon flavoring,
and mix well. Let it rise again for about an hour; when the dough will be
ready to use. This dough is the foundation for all kinds of coffee cake.
Berlines pfannenkuchen. Make a coffee cake dough. Roll out some balls
about the size of an egg, flatten them a little and put one-half teaspoonful of
any kind of jam on top. Pinch up the dough over the jam. Lay them on a
cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry
in swimming hot lard or clarified butter. When done dust with granulated
sugar and powdered cinnamon.
i88 THE HOTEL ST. FRANCIS COOK BOOK
JULY 1
BREAKFAST LUNCHEON
Sliced figs with cream Imperial salad
Baked beans, Boston style Broiled lamb chops
Rolls Red kidney beans
Coffee Souffl6 potatoes
St. Francis cheese, with crackers
Demi tasse
DINNER
Potage St. Marceau
Fillet of sole, Montmorency
Sweetbreads braise, Princess
Chateau potatoes
Roast chicken
Chiffonnade salad
Corn starch pudding
Coffee
Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms,
and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and
lay some sliced truffles on top.
St. Francis cheese. Scrape the skin from three Camembert cheeses, and
put in a copper casserole. Add one-quarter pound of good Roquefort cheese,
one-half pound of the best table butter, two tablespoonfuls of sifted flour,
and one pint of the best cream. Cook until melted, and the whole becomes
thick ; then strain through cheese cloth. Put in an earthern pot and allow to
become cool. The cheese will keep for two weeks if kept in the ice box.
Potage St. Marceau. Mix one quart of puree of split pea soup with one
pint of consomme Julienne.
Fillet of sole, Montmorency. Place four fillets of sole in a buttered pan,
season with salt and pepper, and lay on each fillet four heads of canned
French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with
grated cheese, put small bits of butter on top, and bake in oven for fifteen
minutes. Then remove from the oven, squeeze the juice of a lemon on top,
and sprinkle with chopped parsley. Serve from the pan used in cooking,
which may be placed on a platter.
Sweetbreads braise, Princess. Braise four nice sweetbreads, and place
them on fresh artichoke bottoms on a platter. Garnish with boiled cauli-
flower with a little Bearnaise sauce poured over it ; and over the sweetbreads
pour the gravy left after braising. Saute the livers of four chickens in butter,
season well with salt and pepper, and lay them around the cauliflower.
Corn starch pudding. One quart of milk, three ounces of corn starch,
five ounces of sugar, four yolks and four whites of eggs, one ounce of butter,
and flavoring. Dissolve the corn starch in a little cold milk. Put the rest of
the milk and the sugar on the stove, and when near boiling add the dissolved
corn starch and stir well. Boil for a few minutes, then take off the fire, add
the butter, the yolks of eggs, and the flavoring. Beat the whites to snow,
and add, mixing lightly. Put into buttered moulds and bake for about twenty
minutes. Serve with fruit or cream sauce.
THE HOTEL ST. FRANCIS COOK BOOK 189
JULY 2
BREAKFAST LUNCHEON
Preserved cherries Crab cocktail, Cremiere
Bacon and eggs Pig's feet, St. Menehould
Rolls Cottage fried potatoes Succotash
English breakfast tea Coffee blanc mange
Assorted cakes Demi tasse
DINNER
Little Neck clams
Consomme Marie Louise
Ripe olives. Salted pecans
Halibut, Boitel
Larded sirloin of beef, Lili
Potato pancakes
Wax beans in butter
Celery Victor
Brandied peaches
Vanilla ice cream
Macaroons Coffee
Crab cocktail, Cremiere. Same as Crab cocktail, Victor (see March 24),
with the addition of a little whipped cream on top.
Cottage fried potatoes. Slice three potatoes of medium size in pieces the
size and shape of a silver dollar. Heat two ounces of butter in a frying pan,
add the potatoes, season with salt and pepper, and fry slowly. When done
add a spoonful of grated cheese, and put in the oven for a few minutes. Then
dish up, sprinkled with chopped parsley.
Pig's feet, St. Menehould. Split two boiled pigs' feet, roll in melted
butter and then in fresh bread crumbs. Broil. When done dish up on a
platter, and garnish with parsley in branches and two lemons cut in half.
Serve tomato sauce separate, and cream sauce with chopped truffles in it.
Succotash. If canned succotash is used empty it into a casserole, add a
small piece of butter, season with salt and pepper, and serve very hot.
Fresh succotash. Put two ounces of butter in a casserole, add the corn
cut from six fresh ears, and simmer for ten minutes. Then add one pound
of boiled fresh Lima beans, season with salt and pepper, add one spoonful of
cream sauce and one spoonful of cream, and cook for five minutes.
Consomme Marie Louise. To consomme royal add a cupful of fresh
boiled green peas.
Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan,
season with salt and pepper, add one-half glass of white wine and one-half
cup of stock or water, cover, and simmer for ten minutes. Then remove the
fish to a platter, and to the pan add one can of chopped French mushrooms,
and two cups of cream sauce. Season well, and boil for five minutes. Pour
over the fish, and sprinkle with chopped parsley.
Larded tenderloin of beef, Lili. Roast a larded tenderloin of beef, and
serve with sauce Madere, to which has been added six sliced heads of fresh
mushrooms sauteed in butter, and two sliced truffles. Garnish with six peeled
and quartered tomatoes sauteed in butter.
Potato pancakes. Mix one egg, one-half cup of milk, one-half cup of flour,
and salt and pepper. Grate one and one-half cups of raw potato and add im-
mediately, otherwise it will turn black. Fry in melted butter, and form the
cakes by putting in a spoonful of the batter at a time. Left over boiled or
baked potatoes may be used instead of the raw potatoes if desired.
190 THE HOTEL ST. FRANCIS COOK BOOK
JULY 3
BREAKFAST LUNCHEON
Sliced bananas with cream Fresh caviar
Flannel cakes with maple syrup Dry toast
Rolls Clams en cocotte, Californienne
Coffee Omelet with fresh strawberries
Coffee
DINNER
Croute Bretonne
Boiled Lake Tahoe trout, Hollandaise
Potatoes nature
Chicken saute, Viennoise
Green peas
Roast leg of mutton, currant jelly
Endive salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse
Clams en cocotte, Californienne. Remove three dozen Little Neck clams
from their shells and put in an earthern casserole or cocotte dish with two
ounces of butter. Then add one-half cup of raw fine-chopped celery, two
heads of fresh mushrooms chopped very fine, and a little chives sliced very
fine, and some chopped parsley. Season with salt and pepper, put two more
ounces of butter on top, and place in oven to bake. Cook for twenty minutes,
and serve from the cocotte, direct from the oven.
Croute Bretonne. Put two pounds of beef shin and five pounds of beef
bones in a casserole ar soup kettle. Add one gallon of cold water, bring
slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet
garni, half of a small head of cabbage or kale, two turnips, two carrots, one
parsnip and an onion. Boil for three hours ; then strain the broth into a soup
tureen. Chop the vegetables very fine, put in salad bowl, season with salt,
pepper, and a little grated nutmeg, and add a little chopped parsley and one-
half cup of grated cheese. Cut some bread in round pieces the size of a silver
half dollar, and toast on one side. Put the puree of vegetables on the toasted
side of the croutons, place on a buttered pan and bake in the oven until brown.
Serve on a napkin with the broth.
Chicken saute, Viennoise. Joint a spring chicken, season with salt and
pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in
melted butter. When done place on a platter, pour cream sauce around it,
and garnish with new peas cooked in butter.
German coffee cake. One pound of flour, one ounce of yeast, six ounces
of butter, three ounces of sugar, three eggs, and the rind of a lemon. Prepare
and raise the dough in the same manner as for coffee cake. Roll out until
about one-half inch thick, or thicker, if desired. Brush over with egg, and
spread some Streusel on top (see Streusel cake). Allow to raise, and bake
in a moderate oven.
Streusel cake. One-half pound of flower, six ounces of sugar, four ounces
of melted butter, one-half ounce of cinnamon, the juice of one lemon, and the
yolk of one egg. Mix all together, and pass through a coarse sieve. Make a
coffee cake dough, roll out, and spread the above mixture over the top. Allow
to raise, and then bake. (This cake is the same as German coffee cake.)
THE HOTEL ST. FRANCIS COOK BOOK 191
Cinnamon cake. Roll out some German coffee cake dough about one-half
inch thick. Brush over with melted butter, and spread granulated sugar mixed
with powdered cinnamon, on top. Allow to raise, and then bake.
Coffee fruit cake. Add to German coffee cake mixture three ounces of
currants, three ounces of raisins, two ounces of lemon peel, and two ounces
of citron chopped fine. Roll out to about one-half inch thick, allow to rise,
and bake. When done ice over with very thin lemon icing.
Coffee cream cake. Roll out some German coffee cake dough very thin.
Spread over with pastry cream (see pastry cream). And cover with another
thin sheet of coffee cake dough. Brush over with egg, spread some Streusel
over the top, allow to raise, and bake.
Additional Recipes :
192 THE HOTEL ST. FRANCIS COOK BOOK
JULY 4
BREAKFAST LUNCHEON
Sliced pineapple Canape thon marine
Farina with cream Poached eggs, Creole
Uncolored Japan tea Lamb chops, Robinson
Crescents Lyonnaise potatoes
Corn saute in butter
Orange compote
Snails (cake)
Demi tasse
DINNER
Consomme Florentine
Ripe olives. Celery
Sand dabs, meuniere
Broiled baby turkey, cranberry sauce
Baked sweet potatoes
Summer squash
Lettuce salad, egg dressing
Coupe St. Jacques
Macaroons
Coffee
Poached eggs, Creole. Put some boiled rice on a platter, lay four poached
eggs on top, and cover with Creole sauce.
Lamb chops, Robinson. Broil eight lamb chops, and lay them on a platter.
Clean a dozen chicken livers, cut in four, season with salt and pepper, put
in a frying pan with two ounces of hot melted butter, and saute for three
minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or
broth, boil for a minute, add a little dry sherry wine, and pour over the chops.
Corn saute in butter. Cut the corn from eight ears, put in a saute pan
with two ounces of butter, season with salt and pepper, and cook for ten
minutes.
Orange compote. Take the outside yellow skin from six oranges cut
very fine in Julienne style. Cook for thirty minutes in water, changing about
three times. Changing the water takes away the bitter taste. Now peel the
fine skin of the six oranges very clean, and cut in two, crosswise. In a sauce
pan put one pound of sugar, a gill of water, and a drop of red coloring, and
boil for ten minutes. Add the cooked skins to the syrup and boil again for
fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them.
Consomme Florentine. Add to consomme printanier two pancakes cut
Julienne style, and some chervil.
Broiled baby turkey. Split a young turkey through from the back, wash
well, and dry with a towel. Season with salt and pepper, roll in oil, and broil.
When done place on four pieces of buttered toast, pour a cup of maitre d'hotel
sauce over it, and garnish with watercress and two lemons cut in half.
Snails (cake). Take some German coffee cake dough and roll out into
a square sheet, about one-quarter inch thick. Brush over with melted butter,
and spread with some currants, citron chopped fine, sugar and cinnamon.
Roll the sheet of dough into a roll, and cut in slices about one-quarter inch
thick. Lay them on a buttered pan and allow to raise until nearly double
in size. Bake in moderate oven, and when done, and still hot, coat over with
thin lemon icing.
THE HOTEL ST. FRANCIS COOK BOOK 193
JULY 5
BREAKFAST LUNCHEON
Iced grapefruit juice Cold stuffed eggs, with anchovies
Scrambled eggs with Swiss cheese Terrine de foie gras
Rolls Hearts of lettuce
Coffee Assorted French pastry
Demi tasse
DINNER
Chicken soup, Portugaise
Salted almonds
Fillet of bass, Brighton
Paprika schnitzel
Gnocchis au gratin
Chiffonnade salad
Artichokes, Hollandaise
Strawberry water ice
Assorted cakes
Coffee
Scrambled eggs with Swiss cheese. Cut one-quarter pound of Swiss
cheese in very small squares. Put an ounce of butter in a casserole with the
cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream,
season with salt and pepper, and scramble in the usual manner.
Chicken soup, Portugaise. Put a soup hen on the fire in three quarts
of water, bring to a boil, and skim well. Then add a tablespoonful of salt,
two carrots, one onion, and a bouquet garni, and boil slowly until the fowl
is done. Then skim the broth, and cut the carrots and the onion in small
squares, and return to the soup. Peel four tomatoes, squeeze out the juice,
cut in small squares, and also add to the soup. Bring to a boil, add a cup of
boiled rice, and serve.
Fillet of bass, Brighton. Place four fillets of bass in a buttered pan,
season with salt and pepper, add one-half glass of white wine, cover with
buttered paper, and set in oven for five minutes. Then place the fillets on a
platter ; and put what remains in the pan in a casserole, add one pint of well-
seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle
with grated cheese, put small bits of butter on top, and bake in oven for fifteen
minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon.
Fillet of fish au gratin, a I'ltalienne. Use any kind of fish cut in fillets ;
large fish cut in slices ; or whole small fish. Prepare in the same manner as
Fillet of Bass, Brighton.
Cold stuffed eggs, with anchovies. Boil six eggs until hard, remove the
shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and
mix with one dozen anchovies in oil cut in small squares, a little pepper,
and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this
mixture, and serve on a napkin with parsley in branches and two lemons
cut in four.
194 THE HOTEL ST. FRANCIS COOK BOOK
JULY 6
BREAKFAST LUNCHEpN
Boiled farina in milk Grapefruit with cherries
Mixed fruit compote Scrambled eggs, Caroline
Dry toast Veal chop saute, in butter
Coffee Mixed flageolet and string beans
Mashed potatoes
Escarole salad
Roquefort cheese with crackers
Coffee
DINNER
Consomme, Nigoise
Queen olives
Frogs' legs saute, aux fines herbes
Larded tenderloin of beef, jardiniere
Duchesse potatoes
Alligator pear, French dressing
Sherbet au rhum
Assorted cakes
Coffee
Boiled farina in milk. Bring a quart of milk to a boil, add a small pinch
of salt, and pour a half pound of farina into it slowly so dough balls will not
form. Cook for fifteen minutes.
Scrambled eggs, Caroline. Cut two boiled artichoke bottoms and two
slices of boiled ham in small squares. In a casserole put the ham with two
ounces of butter, heat, and then add ten beaten eggs, season with salt and
pepper, add one-half cup of cream, and scramble in the usual manner. Just
before finishing add the artichokes.
Consomme, Nigoise. To consomme vermicelli add a peeled tomato cut
in small squares. Bring to a boil, and serve with grated cheese, separate.
Watermelon preserves. Select a melon with a thick rind, and cut in
any shape desired. Lay the pieces in strong salt water for two or three days ;
then soak in clear water for twenty-four hours, changing the water frequently.
Then put in alum water for two hours to harden. To every pound of fruit
use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger
root and one lemon sliced thin. After boiling for a few minutes, remove the
lemon and ginger, add the melon, and boil until transparent. Lift carefully,
and place in glass jars. Fill the jars with the syrup.
Canned pears. Peel, halve and core ten pounds of pears. Put in a vessel
with five pounds of granulated sugar, one sliced lemon, one teaspoonful of
ground cinnamon, a little grated nutmeg, and a small piece of ginger root.
Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together
until the pears turn pink. Put in jars, and seal while still hot.
Canned peaches. Pare twelve pounds of peaches, cut in half, and lay in
cold water until needed. Put on the stove three pounds of sugar with nine
pints of water. Boil to a syrup. Set the jars on a cloth in hot water. Fill the
jars with the cold peaches, putting a generous layer of sugar between them.
When the jars are full fill up with the hot syrup, and seal immediately. Twelve
pounds of fruit and three pounds of sugar will fill six quart jars.
Canned apples and quinces. Pare and cut equal quantities of apples and
THE HOTEL ST. FRANCIS COOK BOOK 195
quinces. First cook the quinces in just sufficient water to cover. Then re-
move, and cook the apples in the same water. In a vessel put a layer of
quinces, then a layer of apples, and so on until all are used. Pour over them
a syrup made of half a pound of sugar for each pound of fruit; and allow to
stand over night. Then boil for five minutes, and seal in jars.
Tomato preserves. Scald and peel carefully some small, pear-shaped, half
ripe tomatoes. Prick with a needle to prevent their bursting, and put their
weight in sugar over them. Let them set overnight, then pour off the liquid
into a preserving kettle, and boil until it is a thick syrup. Clarify with the
white of an egg, add the tomatoes, and boil until transparent. A small piece
of ginger root ; or a lemon sliced very thin, to each pound of fruit, and cooked
in the syrup, improves it.
Apple butter. To three gallons of cooked apples add one quart of cider,
five pounds of brown sugar, and several sticks of cinnamon. Boil down to
aDout two gallons.
Additional Recipes:
196 THE HOTEL ST. FRANCIS COOK BOOK
JULY 7
BREAKFAST LUNCHEON
Fresh raspberries with cream Cantaloupe
Ham and eggs Cold consomme in cups
Rolls Cold larded tenderloin of beef
Coffee Cauliflower salad
Floating island
Lady fingers
Demi tasse
DINNER
Potage Honolulu
Radishes
Stuffed clams
Chicken saute, Lafitte
Beets a la Russe
Green corn saute
Gauffrette potatoes
Biscuit glace, pistachio
Assorted cakes
Coffee
Cauliflower salad. Boil two heads of cauliflower in salt water for ten
minutes. Allow to become cold, and serve in salad bowl with French dress-
ing, or mayonnaise sauce.
Potage Honolulu. Put on the fire a soup hen, in three quarts of water ;
season with a tablespoonful of salt, and bring to a boil. Then add one bouquet
garni, three onions, three green peppers, and three-quarters of a pound of
rice. When the hen is boiled soft remove it, with the bouquet garni and the
peppers. Strain the rice, onions and broth through a fine sieve, and put back
in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed
with a cup of cream. Season well with salt and Cayenne pepper, and add
three canned red peppers cut in small squares, before serving.
Stuffed clams. Remove the clams from twenty-four large Little Necks.
Wash the shells very clean, so there will be no sand in them. Chop the clams,
and mix with three fresh mushrooms chopped fine, one truffle, a little chopped
parsley and three ounces of butter. Season with salt and pepper, and then fill
the shells. Place on a pan, sprinkle with grated cheese, put a small piece of
butter on top of each, and bake in the oven for fifteen minutes. Serve on a
napkin, with parsley, and lemons cut in half.
Chicken saute, Lafitte. Cut a spring chicken in four, and season with
salt and pepper. Put two ounces of butter in a saute pan, heat, and then add
the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of
flour and cook until the flour is yellow. Then add half a glass of claret and a
cup of stock, bouillon or chicken broth. In another frying pan put a spoonful
of olive oil, heat, then add a can of cepes, toss them while cooking slightly,
and add to the chicken. Peel one tomato, cut in eight, and also add to the
chicken. Simmer together for twenty minutes. Then place the chicken on
a platter ; boil the sauce for five minutes more, season well with salt and pep-
per, add some chopped parsley, and pour over the chicken. Lay six fleurons
around the platter.
Beets a la Russe. Slice a dozen boiled beets, put in a saute pan with
two ounces of butter, season with salt and pepper, and simmer for about five
minutes. Just before serving add six leaves of fresh mint chopped very fine.
THE HOTEL ST. FRANCIS COOK BOOK 197
JULY 8
BREAKFAST LUNCHEON
Apricots Beef marrow, Princess
Shirred eggs with peppers Eggs, Garcia
Rolls Bread custard pudding
Coffee Demi tasse
DINNER
Consomme Charles Quint
Broiled salmon, a la Russe
Noisettes of lamb, Montpensier
Roast duckling, apple sauce
Fried sweet potatoes
Green corn
Chicory salad
Philadelphia vanilla ice cream
Assorted cakes
Coffee
Shirred eggs with peppers. Cut four whole green peppers in small
squares. Take four individual shirred egg dishes and put a teaspoonful of
butter in each. Divide the chopped peppers equally among the four dishes,
and simmer until nearly cooked; then break two eggs in each dish, season
with salt and a little pepper, and cook again until the eggs are done.
Beef marrow, Princess. Have the butcher take the marrow out of four
beef shin bones. Lay them whole in cold water for an hour, so the blood will
run out. Then put the marrow in a casserole, in two quarts of cold water;
add a tablespoonful of salt, bring to a boil, and let the marrow stand for half
an hour in the boiling water. Then place it on four pieces of dry toast, and
cover with well-seasoned Bordelaise sauce. When making the Bordelaise
sauce omit the marrow.
Bread custard pudding. Over half a pound of bread crumbs pour a
custard made of one quart of milk, the yolks of three eggs, three whole eggs,
four ounces of sugar, and the grated rind of a lemon. Put in small moulds,
and bake in a bain-marie. Serve with a cream sauce.
Cocoanut pudding. One-quarter pound of grated cocoanut, one-quarter
pound of bread crumbs, and custard same as for bread custard pudding.
Bake in the same way, and serve with cream sauce.
Consomme Charles Quint. Serve in hot consomme equal parts of chicken
dumplings and asparagus tips. Add some picked chervil leaves.
Boiled salmon a la Russe. Cut two slices of salmon about one and one-
half inches thick, and season well. Roll in oil, and broil. When done place
on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve
separate Hollandaise sauce to which has been added two tablespoonfuls of
fresh caviar.
Anchovy butter. Mix two tablespoonfuls of butter with two tablespoon-
fuls of essence of anchovies, the juice of a lemon, and a little chopped parsley.
Anchovies in salt, soaked in cold water for an hour ; or anchovies in oil ; forced
through a fine sieve, may be used if desired. Use in the same proportion as
given for the essence.
Noisettes of lamb, Montpensier. Season four noisettes of lamb with salt
and pepper, roll in oil, and broil. Then place on a platter; put on one side
four artichoke bottoms filled with French peas in butter, and on the other
side Parisian potatoes. Put a spoonful of Bearnaise sauce on top of each
noisette, and serve.
198 THE HOTEL ST. FRANCIS COOK BOOK
JULY 9
BREAKFAST LUNCHEON
Sliced figs with cream Cantaloupe
Boiled salt mackerel Clam broth in cups
Baked potatoes Scrambled eggs, Havemeyer
Rolls Roast rack of mutton
Coffee String beans
Potato salad
Roquefort cheese with crackers
Coffee
DINNER
Potage Coburg
Ripe California olives
Lobster, Becker
Roast saddle of venison, currant jelly
Red cabbage
Potatoes, nature
Knickerbocker salad
Cocoanut pudding
Demi tasse
Scrambled eggs, Havemeyer. Peel two tomatoes, cut in half, squeeze
out the juice, and cut in small squares. Put in a sauce pot one ounce of
butter, heat, add the tomatoes, and simmer for two minutes. Then add
eight beaten eggs, and one-half cup of cream. Season with salt and pepper.
Scramble in the usual manner.
Potage Coburg. Mix one quart of mock turtle soup with one pint of
consomme tapioca; and just before serving add one-half cup of very small
gnocchis.
Lobster, Becker. Put in a saute pan two ounces of butter, heat, add the
tails of two boiled lobsters cut in slices, season with salt and pepper, and
toss in pan for five minutes. Then add one-half glass of sherry wine, and
boil for five minutes. Then add a cupful of very thick table cream, and boil
again for five minutes. Then bind with the yolks of two eggs mixed with
two ponies of very dry sherry wine. Before serving add a dozen slices of
truffle.
Roast saddle of venison. Cook the saddle larded or plain, as desired.
In a roasting pan put one sliced onion, one carrot, a small piece of celery, a
sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries.
Season the saddle well, and lay in the pan, with two ounces of butter on top
of the venison. Put in the oven and baste continually. When the saddle is
done take out of the pan, and drain off the fat. Then put in the pan one-half
glass of sherry wine, and reduce by boiling until nearly dry. Then add one
cup of beef or chicken stock, one spoonful of meat extract, season with salt
and pepper, and boil until reduced one-half. Pour over the saddle, or serve
separate, as desired.
THE HOTEL ST. FRANCIS COOK BOOK 199
JULY 10
BREAKFAST LUNCHEpN
Stewed prunes Grapefruit, cardinal
Boiled eggs Cold consomme in cups
Dry toast Cold pheasant pie with meat jelly
English breakfast tea Chiffonnade salad
Lemon water ice
Lady fingers
Demi tasse
DINNER
Potage Dagobert
Radishes
Fillet of sole, a la Frangaise
Tournedos, Porte Maillot
Roast chicken
Lettuce salad
Strawberry ice cream
Assorted cakes
Coffee
Grapefruit, Cardinal. Peel four grapefruit and slice them. Drain off
the juice, and put the slices in supreme glasses. Force two small baskets of
fresh raspberries through a fine sieve, put in a bowl, add two spoonfuls of
powdered sugar and one pony of kirschwasser, mix well, and pour over the
grapefruit.
Cold pheasant pie. Cut the breasts from two pheasants, and trim care-
fully. Put all of the trimmings and the meat of the legs without the bones,
in an earthern jar; add three chopped shallots, and a bouquet garni, cover
with sherry wine, and allow to stand for two days. Simmer the bones, with
an onion, carrot, and a little celery, in two ounces of butter, until slightly
brown. Then cover with a quart of stock, and cook slowly until reduced
one-half. Keep this to mix with the forcemeat. Pass through a fine meat
chopper one pound of veal, and one pound of not-too-fat pork; and season
with salt, pepper and a little allspice. Have a special game pie or pate form
lined with pate dough. Put a layer of forcemeat in the bottom, then a few
pieces of the breasts cut in long narrow strips, and a strip of larding pork cut
the same size. Lay the strips lengthwise of the pie. Add a few peeled
blanched or parboiled pistachio nuts, then another layer of forcemeat, and so
continue until the form is full. Cover the top with thin layer of larding pork,
and then cover all with dough. Moisten the edges where the dough comes
together, and close carefully, so there will be no leak. Cut a round hole in
the center and insert a little chimney made of a small piece of stiff paper;
otherwise the dough will close while cooking. Put in the oven and cook for
one and one-half hours. Then allow to become cold, remove the paper chim-
ney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices.
Pate dough. One pound of flour, one-quarter pound of butter, three eggs,
one-half pony of water. Mix the butter and flour between the hands, then
add the eggs and water, and season with a little salt. Let the dough set in
the ice box a few hours before using.
Potage Dagobert. Mix one quart of puree of peas, one pint of consomme
Julienne, and one pint of consomme aux perles de Nizam.
Tournedos, Porte Maillot. Season four small tenderloin steaks with salt
200 THE HOTEL ST. FRANCIS COOK BOOK
and pepper ; roll in oil, and broil. Place on a platter, and garnish with carrots
and turnips cut in small balls, boiled and tossed in butter, salt and pepper.
Also four potatoes cut in the shape of wooden shoes, fried in hot swimming
lard, and filled with puree of spinach. Pour sauce Madere over the meat.
Fillet of sole, a la Frangaise. Lay four fillets of sole flat on a table, spread
with fish forcemeat (see Timbale of bass), roll up and place in a buttered pan.
Season with salt and white pepper, add one-half glass of white wine and
one-half cup of fish stock, bouillon or water. Cover with buttered paper, and
set in oven for fifteen minutes. Then take out and place the fillets on a platter.
Add to the pan one pint of white wine sauce, boil for two minutes, and strain.
Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen
French mushrooms, and two sliced truffles. Pour the sauce over the fish,
and garnish with four ecrevisses en buisson.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 201
JULY 11
BREAKFAST LUNCHEON
Fresh grapes Canape St. Francis
Omelet with bacon Poached eggs, gourmet
Crescents Calf's head, vinaigrette
Cocoa Boiled potatoes
Apple cottage pudding
Coffee
DINNER
Consomme Cameroni
Celery
Black bass, Tournon
Roast loin of veal, Nivernaise
Maitre d'hotel potatoes
Summer squash with butter
Field salad
Biscuit glace au chocolat
Assorted cakes
Coffee
Canape St. Francis. Put four nice leaves of yellow lettuce on four dessert
plates. Cut four round pieces of toast, two and one-half inches in diameter,
spread with fresh caviar, and place on top of the lettuce. Peel two ripe tom-
atoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each
piece with one third white wine vinegar and two-thirds olive oil, and a little
salt and fresh ground black pepper mixed together. Lay two fillets of an-
chovies crosswise over each, and finally sprinkle some fine-chopped chervil
over all. Serve cold.
Poached eggs, gourmet. Spread some pate de foie gras on four pieces
of toast, lay a poached egg on top of each, and cover with Bearnaise sauce.
Apple cottage pudding. One-half pound of sugar, one-half pound of
butter, eight eggs, one pint of milk, one and one-half pounds of flour, one
ounce of baking powder, two grated rinds of lemons, one pinch of powdered
mace, and four nice apples cut in thin slices. Mix the butter and the sugar
well together, then add the eggs and the milk. Sift the baking powder and
the flour together, and add, mixing lightly. Then add the grated rinds, mace
and apples. Bake in a buttered pan, and serve with a thin apple sauce.
Cottage pudding. Make an Apple cottage pudding batter, and add
chopped candied fruits and raisins, instead of the apples. Serve with fruit
sauce.
Boston brown pudding. Same as cottage pudding with the addition of
a cup of molasses.
Consomme Cameroni. Add to a quart of consomme brunoise one-quarter
pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated
cheese separate.
Black bass, Tournon. /Season two black bass with salt and pepper, roll
in melted butter, and broil. Then place on a platter, garnish with parsley in
branches and two lemons cut in half. Serve Colbert sauce, to which a little
chopped tarragon has been added.
Sbast loin of veal, Nivernaise. Same as Veal Kidney Roast. (Dec. 20).
Garnish with carrots cooked in butter.
202 THE HOTEL ST. FRANCIS COOK BOOK
JULY 12
BREAKFAST LUNCHEON
Orange juice Calf's foot jelly in cups
Oatmeal with cream Eggs, Moscow
Buttered toasted rolls Terrine de foie gras en aspic
Coffee Lettuce salad
Camembert cheese with crackers
Coffee
DINNER
Potage Lord Mayor
Queen olives. Salted almonds
Boiled Lake Tahoe trout, Hollandaise
Potatoes, natural
Roast ribs of beef
Cauliflower au gratin
Rissolee potatoes
Sliced tomatoes
Coffee ice cream
Macaroons
Demi tasse
Calf's foot jelly. Parboil four calf's feet ; allow to become cool ; put back
in vessel with an onion and a carrot, a piece of leek, a piece of celery, one
clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon
of water, a quart of white wine, and a small handful of salt. Boil until the
feet are soft. Then strain the broth, let it stand for a couple of minutes, and
then remove all the fat from the top. Put a spoonful of the broth on a plate
and set on ice. If it sets too hard add a little water, if it is too soft boil down
until it is thick enough to set. Then put six whites of eggs in a casserole, beat
with a whip, add slowly to the broth, put on a slow fire and bring to the
boiling point. This serves to clarify the broth. Then strain, and set to cool.
If the broth is for invalids omit the spices and vegetables, use but a little
salt, and do not clarify. The cooked calf's feet may be used for an entree, or
for soup or salad.
Eggs, Moscow. Poach six eggs, and set in ice box until cold. Then re-
move the yolks carefully by making a very small hole, and letting the soft
volks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten
eggs, and finally in bread crumbs ; fry in very hot swimming lard or melted
butter for a few seconds only ; or until the crumbs are yellow. Serve imme-
diately on a napkin, with fried parsley, and two lemons cut in half.
Terrine de foie gras en aspic. Use a jelly mould that will contain as
much as six small individual moulds. Put a little melted, but not hot, meat
jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras
from a terrine with a spoon, and lay in the mould, then cover with a little
more melted jelly, then another layer of foie gras, and so continue until the
mould is full. Set in the ice box for an hour; and serve on a napkin, with
parsley in branches.
THE HOTEL ST. FRANCIS COOK BOOK 203
JULY 13
BREAKFAST LUNCHEON
Mixed fresh fruit Canape Martha
Eggs au berre noir Cold roast beef
Rolls Bresilienne salad
Coffee French pastry
Demi tasse
DINNER
Consomme Palestine
Radishes. Lyon sausages
Fillet of flounder, St. Avertin
Roast tenderloin of beef, Berthieu
Escarole salad
Cottage pudding
Coffee
ConsommS Palestine. Add to hot well-seasoned consomme equal parts
of peas, flageolet beans, and carrots and turnips cut in small round balls ; and
all boiled in salted water.
Bresilienne salad. One-third boiled fresh Lima beans, one-third sliced
green peppers, and one-third celery cut Julienne style. Place in a salad bowl,
separately. In the center put some French dressing. Sprinkle with chopped
parsley and chervil.
Fillet of flounder, St. Avertin. Put four fillets of flounder in a pan, cover
with water, add a spoonful of salt and the juice of a lemon, and boil for seven
minutes. Then place on a platter, and cover with a pint of Hollandaise sauce
to which has been added a spoonful of French mustard. Garnish with four
or eight round potato croquettes.
Roast tenderloin of beef, Berthieu. Garnish the roasted tenderloin with
stuffed cucumbers, stuffed olives, peas au beurre, and potatoes chateau. Serve
sauce Madere separate.
Potage Lord Mayor. Put two pounds of veal bones in a roasting pan
with one onion, one carrot, a little celery, leek and parsley in branches, and
two ounces of butter. Roast in oven until nicely browned, then drain off the
fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds
of shin of beef, one bouquet garni, a handful of salt, and two gallons of water.
Cook until the hen and beef are soft, when they may be removed. When the
pig's feet are done take out the bone, the fat and the lean meat, so nothing
is left but the skin. Cut the skin in small squares, or round pieces the size
of a dime. Cut some carrots in the same shape, and boil in salted water until
soft. Put one pound of chopped beef in a casserole, add the whites of six eggs,
stir well, add slowly the strained broth, and bring to a boil. This will clarify it.
Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain
through a cheese cloth into another pot, bring to a boil, and reduce slowly for
half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine
well together, and let run slowly into the boiling broth. Boil again for ten
minutes. Before serving add a glass of dry amontillado. The beef and the
soup hen then may be used for salads, croquettes, or other purposes.
204 THE HOTEL ST. FRANCIS COOK BOOK
JULY 14
BREAKFAST LUNCHEON
Sliced peaches with cream Eggs, Bienvenue
Kidney stew Kalter aufschnitt
Baked potatoes Camembert cheese with crackers
Rolls Coffee
Coffee
DINNER
Chicken mulligatawney soup
Ripe California olives
Fried smelts, Tartar sauce
Roast chicken
Artichokes, Hollandaise
Summer squash
Rissolee potatoes
Field salad
Fancy ice cream
Assorted cakes
Demi tasse
Eggs, Bienvenue. Butter four individual shirred egg dishes. Make a
border of mashed (croquette) potato around each dish. Put in the bottom a
spoonful of puree of fresh tomatoes. Break two eggs in each dish, season
with salt and pepper, and bake in oven.
Kalter aufschnitt. Assorted cold meats, such as roast beef, ham, tongue,
lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.
Chicken mulligatawney soup. Cut the breast from an uncooked soup
hen, and cut in small squares of about one-quarter inch. Make about two
quarts of broth from the bones and trimmings. Heat three ounces of butter
in a casserole, add the cut-up breast of chicken, and simmer for five minutes.
Then add an onion chopped very fine, and simmer again until yellow. Then
add two spoonfuls of flour and one spoonful of curry powder, and heat through.
Now pour in the strained chicken broth and a cup of rice, and boil slowly
until the rice is cooked. Cut two apples in quarter inch squares, and simmer
in butter until cooked, and add to the soup. Season with salt and pepper.
To preserve limes. Remove the cores from the limes with a small tin
tube made for the purpose. Then cover with salad water, using a large hand-
ful of salt to the gallon. Soak for four or five hours ; then drain off the water,
and throw the limes into boiling water. As soon as they are soft take them
out, one by one, and drop them into cold water. Change the cold water sev-
eral times. To turn the limes green again put two gallons of water in a copper
pan, add two large handfuls of cooking salt, one cup of vinegar, and several
handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes,
then put the limes in the pan, and boil up several times. Remove from the
fire, and allow to stand until cold ; when the limes will have resumed their
natural color. Drain off the liquid and let the limes soak in fresh water for
about fourteen hours, changing the water frequently. Prepare a fifteen degree
syrup, testing with a syrup gauge or cooking thermometer ; and when boiling
throw the limes into this, boil up, and then put into a vessel and leave for
twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour
it over the limes again, leaving it for twelve hours. Then drain and boil
again to twenty degrees, pour over the limes, stand for twelve hours, and
THE HOTEL ST. FRANCIS COOK BOOK 205
continue every twelve hours until thirty-two degrees are reached. Then boil
for two minutes, and pour into small stone jars. Seal hermetically when cool.
Jellied cherries. Stone three pounds of cherries. Crush a handful of the
cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire,
add the crushed cherry stones, and steep. Put the cherries in a copper pan
over a slow fire, and reduce one-half. Then add three pounds of granulated
cane sugar and the currant juice, after the gauze bag has been removed; and
boil steadily until a little tried on a saucer will not spread. Add half a gill of
kirschwasser, and pour at once into jelly glasses. Place in a cool place, and
when cold pour melted paraffine over the top and cover tightly.
Candied lemon or orange peels. Put a sufficient quantity of lemon or
orange peels on the fire with enough water to cover. Boil until soft to the
touch, then drain, and put in cold water and soak for twenty-four hours,
changing the water often. Then pour off the water, and put the peels in an
earthern jar, covering with a fifteen degree boiling syrup. Use a syrup guage
or cooking thermometer to determine the density. Let the peels stand for
twelve hours, then pour off the syrup and boil it up to eighteen degrees.
Pour again over the peels and let it set for twelve hours. Repeat this opera-
tion six or seven times, gradually increasing the density of the syrup until it
reaches thirty-two degrees. The last time prepare a fresh thirty-two degree
syrup. Drain the old syrup from the peels, add them to the fresh boiling
syrup, and boil up once. Then put the peels in stone jars or pots, cover with
the syrup, and seal when cold.
Fig jam. Select large white firm figs, remove the stems, and cut in
quarters. Dissolve a half pound of sugar in a little water for each pound of
figs. Bring to a boil, then add the figs and boil steadily until the marmalade
coats the spoon and drops from it in beads. Then pour into hot jelly glasses.
Blackberry cordial, for medicinal purposes. Heat and strain through
fine cheese cloth some ripe blackberries. To one pint of juice add one pound
of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth
ounce of mace, and one teaspoonful of cloves. Boil all together for twenty-
minutes, strain, and to each pint add a jill of French brandy. Put up in
small bottles.
Vanilla brandy. Cut some vanilla beans very fine, pound in a mortar,
put in bottles and cover with strong brandy. This is much better than
ordinary vanilla extract.
206 THE HOTEL ST. FRANCIS COOK BOOK
JULY 15
BREAKFAST LUNCHEON
Strawberries with cream Cantaloupe
Boiled eggs Chicken jelly in cups
Dry toast Cold beef a la mode
Russian caravan tea Potato salad
Boiled custard
Lady fingers
Demi tasse
DINNER
Consomme Garibaldi
Salami
Sand dabs, saute meuniere
Mutton chops, maison d'or
String beans in butter
Stewed tomatoes
Mashed potatoes
Roast squab
Lettuce salad
French pastry
Assorted fruit
Coffee
Chicken jelly. Clarify three quarts of good chicken broth with the whites
of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil
for twenty minutes, and strain. Set in ice box to become firm.
Cold beef a la mode. Take two pieces of rump of beef weighing about
six pounds each, season with salt and pepper, place in a vessel with a spoonful
of fat or butter, and roast until nice and brown all over. Then sprinkle with
two spoonfuls of flour, and cook until flour is brown. Then add one quart
of boiling water and a pint of claret, one bouquet garni, twenty-four small
raw French carrots, twenty-four small white onions fried in butter, and four
quartered tomatoes. Cover, and boil in the oven. Remove the carrots and
onions when soft, and continue cooking the beef until well done. Put the
beef in an earthern pot and lay the carrots and onions around it. Reduce the
sauce, by boiling, to half its volume, and strain over the beef. Prepare the
day before using, so it will have sufficient time to become cold.
Boiled custard. The yolks of four eggs, three whole eggs, one ounce of
corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch,
half of the sugar, and a few drops of the milk into a bowl and mix well together.
Boil the remainder of the milk and the other half of the sugar ; pour over the
egg mixture, and cook until it thickens. Then take off the fire, add the flavor-
ing, mix well, and serve either in cups or saucers.
Tipsy parsons. Cut some slices of sponge cake about one-half inch thick.
Soak them in sherry wine, and place them in saucers. Cover the top with
boiling custard, and serve.
Vanilla custard with meringue. Make some boiled custard flavored with
vanilla. Pour in saucers, place a half meringue shell on each, and serve.
Macaronade Celestine. Soak some macaroons in maraschino. Place in
a saucer and pour boiling custard over them.
THE HOTEL ST. FRANCIS COOK BOOK 207
Bouchettes Palmyra. Soak some bouchettes in kummel, place them on
saucers, and pour boiling custard over them.
Consomme Garibaldi. Boil one-quarter pound of spaghetti and cut in
pieces one inch long. Cut a dozen green queen olives Julienne style, and add,
with the spaghetti, to three pints of hot consomme. Serve grated cheese
separate.
Mutton chops, maison d'or. Broil four mutton chops on one side; and
then set to become cold. Make a forcemeat from the breast of a chicken, and
add to it some chopped truffles. Place the forcemeat on the broiled side of
the chops in pyramid form, sprinkle with fresh bread crumbs, set on a but-
tered pan, put a small piece of butter on top of each, and cook in the oven
for ten or twelve minutes. Serve on a platter, with sauce Madere.
Lamb chops, maison d'or. Prepare in the same manner as mutton chops,
maison d'or.
Additional Recipes:
2o8 THE HOTEL ST. FRANCIS COOK BOOK
JULY 16
BREAKFAST LUNCHEON
Baked Bartlett pears with cream Shrimp salad
Omelet with asparagus tips Eggs, Marlborough
Rolls Cold squab and Virginia ham
Coffee Alligator pear salad
Compote of apricots
German coffee cake
Demi tasse
DINNER
Chicken soup, Piedmontaise
Pirn olas. Radishes
Black bass, Heydenreich
Sweetbreads, poulette
Roast leg of venison
Red cabbage
Boiled potatoes
Lettuce and grapefruit salad
Apple cobbler
Coffee
Eggs, Marlborough. Place four poached eggs on four pieces of anchovy
toast, cover with sauce Perigueux, and lay a strip of broiled bacon across each.
Chicken soup, Piedmontaise. Mix a pint of chicken broth with a pint of
puree of tomato soup, add a quarter pound of macaroni cut in one-quarter
inch pieces, and the breast of a boiled chicken cut in small squares.
Black bass, Heydenreich. Place two black bass in a buttered pan, and
season with salt and fresh-ground black pepper. Chop three ounces of salted
almonds, and mix with one-quarter pound of chopped fresh mushrooms, three
ounces of butter, and some chopped parsley. Spread over the fish, and bake
in oven for twenty minutes. Pour the juice of two lemons over the fish, and
serve from the pan in which it was baked.
Sweetbreads, poulette. Soak two pounds of sweetbreads in cold water
for two hours, to cause the blood to run out. Then put on the fire in two
quarts of water, add a spoonful of salt, bring to a boil, and then cool off in
cold water. Remove the skins, and cut the sweetbreads in slices one-half inch
thick. Put two ounces of butter in a sauce pan, add the sweetbreads, and
simmer for two minutes. Then add a spoonful of flour, and heat through.
Then add one pint of thick cream, and boil for ten minutes. Season with
salt and Cayenne pepper, add a can of sliced French mushrooms and a little
chopped chives, boil for two minutes, and thicken with the yolks of two eggs
mixed with a little cream. Serve in a chafing dish.
Cobblers. Apple, pear, peach or apricot. Line a deep baking pan with
pie dough, fill with the chopped fruit desired, sweetened with sugar, and with
a little cinnamon added, cover with a sheet of pie crust paste, brush with egg,
and bake. Serve with cream or wine sauce.
Wine sauce. Put in a sauce pan one pint of water, one-half pound of
sugar, and the rind and juice of half a lemon. Bring to a boil, and then thicken
with a teaspoonful of corn starch dissolved in a little water, and again bring
to a boil. Flavor with a glassful of any kind of wine ; or a pony of cognac,
kirschwasser, or other cordial, as you may desire. Strain and serve with
puddings, cobblers, etc.
THE HOTEL ST. FRANCIS COOK BOOK 209
JULY 17
BREAKFAST LUNCHEON
Raspberries with cream Eggs, St. Catherine
Broiled fillet of sole, maitre d'hotel Boneless squab en aspic
Hashed browned potatoes Majestic salad
Rolls Roquefort cheese with crackers
Coffee Coffee
DINNER
Little Neck clams
Consomme Talleyrand
Ripe olives. Lyon sausage
Boiled salmon trout, sauce mousseline
Potatoes, nature
Planked sirloin steak, St. Francis
Escarole and chicory salad
Fancy ice cream
Assorted cakes
Coffee
Eggs, St. Catherine. Cut the tops from four large baked potatoes, and
scoop out the insides. Lay a slice of tomato in the bottom, season with salt
and pepper, break an egg in each, and cover with well-seasoned cream sauce.
Sprinkle with grated cheese, put small bits of butter on top, and bake in oven
for about ten minutes. Serve on napkin, with parsley in branches.
Boneless squab en aspic. Cut the squabs open at the back, and remove
all the bones, being careful not to cut the skin. Spread flat on the table,
season with salt and pepper, fold together and place in a buttered pan and
cook until done, and of a nice color. Allow to become cold. Set an oval
mould in cracked ice, garnish the bottom with sliced truffles, pour in just
enough nearly cold meat jelly to cover the truffles. Place the cold squab in the
mould and fill to the top with jelly. Keep in the ice box until set. When
ready to serve turn over on a napkin, remove the mould, and garnish with
parsley.
Majestic salad. Equal parts of celery, raw apple, and green peppers cut
in Julienne style. Serve with mayonnaise dressing.
Consomme Talleyrand. Put four grated truffles in a soup tureen, add
a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and
stand for an hour. When ready to serve pour three pints of hot consomme
tapioca over it.
Planked sirloin steak, St. Francis. Season a three pound sirloin steak
with salt and pepper, roll in oil and broil. When done place it on a hot meat-
plank sufficiently large so that it may be garnished with a bouquet of new
peas cooked in butter, string beans, asparagus tips with a little Hollandaise
sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms
on top of the steak. Around the steak and vegetables lay some Parisienne
potatoes. Serve sauce Colbert separate.
210 THE HOTEL ST. FRANCIS COOK BOOK
JULY 18
BREAKFAST LUNCHEON
Orange and grapefruit juice mixed Chicken salad, Victor
Oatmeal and cream Vogeleier omelet
Corn muffins Raspberry water ice
Coffee Streusel kuchen (cake)
Coffee
DINNER
Potage vert pre
Smoked eels with rye bread
Corned beef and cabbage
Boiled potatoes
Peach meringue
Demi tasse
Potage vert pre. Mix one pint of consomme tapioca with one quart of
puree of pea soup. Just before serving add some chopped chervil.
Peach meringue. Dress some meringue paste (see meringue shells) on
dishes or plates in round forms about three inches in diameter and three-
quarters of an inch deep. Place the dishes on a pan, and set in a rather cool
oven until the meringues are of a nice straw color. Put on the center of each
a spoonful of pastry cream, and on top of this half of a peach cooked in syrup ;
or half of a preserved peach.
Apricot meringue. Prepare in the same manner as peach meringue.
Strawberry, blackberry or raspberry meringues. Prepare in the same
manner as peach meringue, but use fresh uncooked berries.
Patience (cake). Beat ten whites of eggs until firm, then add one pountf
of powdered sugar, three quarters of a pound of flour, and some vanilla flavor
Stir until firm and well mixed, and lay out like small lady fingers on a but
tered pan. Set in a dry place until a crust forms on top, and then bake in a
moderate oven.
THE HOTEL ST. FRANCIS COOK BOOK 211
JULY 19
BREAKFAST LUNCHEON
Grapes Sardines
Waffles Scrambled eggs, Lucullus
Honey in comb Galantine of capon
Toasted rolls Salade Cupid d'Azure
Ceylon tea Port de Salut cheese with crackers
Coffee
DINNER
Consomme Trianon
Celery. Olives. Salted almonds
Broiled barracouda, mustard sauce
Hollandaise potatoes
Roast leg of veal
Carrots Vichy
Spinach with egg
Pickled beets
Vanilla ice cream
Coffee fruit cake Demi tasse
Scrambled eggs, Lucullus. Put in a casserole one ounce of butter, and
three truffles cut in dices about one-eighth inch square. Heat through, and
then add eight beaten eggs, and one-half cup of cream. Season with salt and
pepper, then scramble, and dish up on a china platter. Cut about a dozen
slices of truffle, heat on a plate with the addition of half a spoonful of meat
extract, and lay over the eggs.
Galantine of capon. Split open down the back a good-sized fowl or capon,
and remove every bone, being careful not to remove any of the meat, and not
to cut the skin. Lay out flat on the table skinside down, and season with salt
and pepper. Prepare a forcemeat with one pound of veal, and one and one-
half pounds of lean pork. Strain through a sieve, season with salt and pepper
and a little grated nutmeg, and add a pint of cream. Cut in small squares the
tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-
quarter pound of ham, one-quarter pound of peeled pistache nuts, and four
truffles. Mix thoroughly with the force meat, and put on top of the fowl.
Close, by drawing both sides together, forming a big sausage. Roll very
tightly in a towel or napkin, and tie with a string on both ends and twice
around the middle. Cook in bouillon, stock or salted water slowly for from
one and one-half to two hours. When cooked, untie, remove the cloth, roll
tight again and re-tie. Set in the ice box for at least eight hours. Serve
sliced in the same manner as sausage, and about one-quarter inch thick. Gar-
nish with meat jelly and parsley in branches. Galantine of chicken, squab,
etc., may be prepared in the same manner.
Salade Cupid d'Azure. Cut alligator pears in slices, lay on a platter, and
sprinkle with one chopped shallot, salt and pepper, one chopped green pepper,
one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for
an hour. Cut two heads of well-washed romaine salad in two, and on each
lay a slice of grapefruit, then a slice of alligator pear, then a slice of grape-
fruit, and so continue until the romaine is full. Divide the dressing over the
individual salads ; and if not sufficient, finish with French dressing.
Consomme Trianon. To each portion of consomme royal add six slices
of truffle cut in triangle shape.
Mustard sauce. To one pint of cream sauce add two spoonfuls of French
mustard, and mix well.
212 THE HOTEL ST. FRANCIS COOK BOOK
JULY 20
BREAKFAST LUNCHEON
Sliced peaches with cream Cantaloupe
Boiled eggs Poached eggs, Bar le Due
Popover muffins Paprika veal Boiled rice
Coffee Louise salad
Surprise fritters. Coffee
DINNER
Little Neck clams
Crab grumbo California ripe olives
Boiled codfish, egg sauce
Small tenderloin steak, Rachel
Hearts of lettuce
Apricot cobbler
Patience Demi tasse
Popover muffins. Five eggs, one-half ounce of salt, one quart of milk,
and one pound of flour. Beat the eggs and salt well together ; then beat in the
milk; then add the flour and beat until smooth. This will make a very thin
batter. Fill greased tall muffin moulds only half full, and bake in medium
oven until very crisp.
Paprika veal. The remains of a roast leg of veal may be used. Cut in
slices one-half inch thick, and as wide as the meat will allow. Put two ounces
of butter and a chopped onion in a casserole and simmer until the onion is
done. Then add two spoonfuls of flour and one spoonful of paprika, and
simmer again for a few minutes. Then add half a pint of stock, half a cup
of white wine, one spoonful of meat extract, and the veal. Season well with
salt, and simmer for twenty minutes. Should the sauce be too thick add a
little more stock.
Poached eggs, Bar le Due. Place four boiled bottoms of artichokes on
four pieces of toast, and lay four poached eggs on the artichokes. Cover all
with well-seasoned cream sauce, to which has been added a little chopped
fresh tarragon.
Louise salad. Raw celery, fresh pineapple, and pimentos in equal parts,
and all cut Julienne style. Place in a salad bowl and cover with well-seasoned
mayonnaise sauce with a dash of dry sherry wine in it.
Surprise fritters. One quart of milk, six ounces of butter, three-quarters
of a pound of flour and eight eggs. Make a paste in the same manner as for
cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until
crisp and brown. Fill with currant or other fruit jelly, dust with powdered
sugar, and serve with cream or Sabayon sauce.
Crab Gumbo. Put two ounces of butter, one chopped onion and one
chopped green pepper in a casserole and simmer until done. Then add two
quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen
minutes. Then add three peeled tomatoes cut in small dices, one spoonful of
Worcestershire sauce, the meat of two whole crabs, and a can of okra; or
one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty
minutes, season well with salt and pepper, and sprinkle with a little chopped
parsley.
Fish broth. Cover the bones of any kind of fish with water, add a bouquet
garni, one onion, one carrot, and a cupful of white wine if desired. Cook for
thirty minutes, and strain. The broth may be served in cups as soup ; used
for chowders ; for bisque soups ; for white wine sauce ; for cooking fish, or for
many other purposes.
THE HOTEL ST. FRANCIS COOK BOOK 213
JULY 21
BREAKFAST LUNCHEON
Sliced fresh pineapple Stuffed mangoes
Pearl grits with cream Scrambled eggs, Mayence
Buttered toast Steak Tartare
English breakfast tea Roquefort cheese with crackers
Coffee
DINNER
Consomme Sicilienne
Chow chow. Carciofini
Broiled salmon, St. Germain
Sweetbreads braise, Elizabeth
Roast leg of mutton, currant jelly
Cold asparagus, mustard sauce
Cantaloupe baskets
Almond rocks
Coffee
Scrambled eggs, Mayence. Mayence, or Mainz, is a city in Germany
famous for its ham. Cut four slices of Mayence or Westphalia ham in small
squares, put in a casserole with two ounces of butter and simmer until heated
through. Then add ten beaten eggs and one-half cup of cream, and season with
pepper and a very little salt. Scramble in the usual manner.
Steak Tartare. Cut one pound of tenderloin steak very fine, season with
salt and pepper, and form in two oval shaped pats. In the center on top lay
the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped
white onions and some sliced pickles; and two leaves filled with capers and
chopped parsley. Serve raw.
Consomme Sicilienne. Roll out very thin a noodle paste, and cut in
lozenge shapes about one inch long. Boil in salt water for about ten minutes,
cool off in fresh cold water, and serve in hot consomme. Serve grated Par-
mesan cheese separate.
Boiled salmon, St. Germain. Cut two slices of salmon about one and
one-half inches thick, roll in butter, season with salt and pepper, roll in fresh
bread crumbs, and broil slowly. When done place on a platter, and garnish
with Parisian potatoes. Serve sauce Bearnaise separate.
Sweetbreads braise, Elizabeth. Braised sweetbreads served with stuffed
tomatoes, stuffed mushrooms, onions glace, and sauce Madere.
Cantaloupe baskets. Cut four cantaloupes in the form of baskets, using
part of the rind for the handle. Carefully take out the pulp with a teaspoon.
Fill the baskets with vanilla ice cream mixed with the pulp, and decorate
with whipped cream.
Orange baskets. Cut the oranges in the form of baskets, scrape out the
pulp, fill with orange water ice, and decorate with strawberries and raspberries.
Almond rocks. Beat the whites of eight eggs very stiff and dry. Add
one pound of powdered sugar and three-quarters of a pound of shredded al-
monds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a
buttered and floured pan, in the shape of rocks, using a fork to form them.
Bake in a slack oven. Serve cold.
Small tenderloin steak, RacheL Broil the steaks and lay on a platter.
Put a slice of terrine de foie gras on top, garnish with peas au beurre and
Julienne potatoes. Serve sauce Madere.
214 THE HOTEL ST. FRANCIS COOK BOOK
JULY 22
BREAKFAST LUNCHEON
Stewed prunes Tomatoes, surprise
Virginia ham and eggs Clam broth in cups
Rolls Cold Lake Tahoe trout, vinaigrette
Coffee Boston brown pudding
Demi tasse
DINNER
Cream of watercress
Pirn olas. Celery
Fried frog's legs, Espagnole
Roast squab chicken, Michels
Peach compote
Sweet and sour string beans
Gauffrette potatoes
Lettuce salad, egg dressing
Blanc mange aux fruits
Rolled almonds wafers
Coffee
Tomatoes, surprise. Peel four tomatoes, cut off the top, and scoop out
the insides with a small sharp spoon. Cut a stalk of white celery in small
dices, wash well, and set in ice box to cool. Then mix the celery with half a
cup of thick mayonnaise sauce, season with salt and pepper, and fill the tom-
atoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves.
Cream of watercress. Heat three ounces of butter in a casserole, add
three spoonfuls of flour, one pint of chicken broth, and one pint of milk ; and
bring to a boil. Then add one quart of well-washed watercress, and season
with salt and Cayenne pepper. Boil for half an hour, strain, and put back
in casserole. Again bring to a boil, and bind with the yolks of two eggs
mixed with one-half pint of cream. Strain again and serve.
Fried frogs' legs, Espagnole. Season two dozen frogs' legs with salt and
pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs.
Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with
fried parsley and two lemons cut in half. Serve Creole sauce separate.
Squab chicken, Michels. Put four well-seasoned squab chickens in a
casserole with three ounces of butter and one onion cut in half. Put in oven
and baste very often. When both chicken and onion are nicely colored set on
top of the stove, add one-half glass of white wine, cover the pot, and simmer
for five minutes. Then place the chicken on a platter; and put in the pot
one-half cup of chicken broth and a spoonful of meat extract, and boil for
five minutes. Pour over the chicken.
Rolled almond wafers (cigarettes). Beat the whites of nine eggs, but
not too hard. Stop beating when they begin to get spongy. Then stir in
one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces
of flour, and one pinch of powdered cinnamon. Spread on a buttered pan,
like wafers, and about two inches square. Bake in a hot oven. When done
immediately roll them around a small wooden stick, and press the ends to-
gether. They may be served dry, or filled with whipped cream.
Sweet and sour string beans. Boil two pounds of string beans in salted
water. When cooked place in a casserole, add a cupful of white wine vinegar,
one cupful of brown sugar, one spoonful of meat extract, and a cupful of
chicken broth, or any kind of good bouillon. Season with salt, and boil for
fifteen minutes with the pot uncovered.
THE HOTEL ST. FRANCIS COOK BOOK 215
JULY 23
BREAKFAST LUNCHEON
Compote of apricots Omelette Meissonier
Buckwheat cakes with maple syrup Pork chops, Badoise
Rolls Schloss cheese with crackers
Coffee Coffee
DINNER
Consomme Chevalier
Salted Brazil nuts. Ripe olives
Fillet of sole, Montmorency
Broiled spring turkey
Summer squash
Lima beans
Mashed potatoes, au gratin
Escarole and chicory salad
Croute aux fruits
Demi tasse
Omelette Meissonier. Cut a carrot and a turnip in one-quarter inch
squares. Boil until soft in salted water, then mix with a spoonful of cream
sauce, and season with salt and pepper. Make an omelet with ten eggs, in
the usual manner and before turning over on the platter place the vegetables
in the center. Pour cream sauce around the omelet.
Pork chops, Badoise. Season four pork chops with salt and pepper, roll
in flour, and fry in a pan. When done place on a platter, garnish one side with
noodles and the other side with mashed potato. Pour tomato sauce around all.
Consomme Chevalier. Serve in hot well-seasoned consomme equal parts
of small chicken dumplings, and chicken breast and smoked beef tongue cut
Julienne style.
Fillet of sole, Montmorency. Place four flat fillets of sole on a buttered
pan, season with salt and pepper, and lay four heads of French mushrooms
and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle
with grated cheese, put small bits of butter on top, and bake in oven. When
done sprinkle with chopped parsley and the juice of a lemon, and serve from
the pan they were baked in. A silver dish is preferable for baking.
Croute aux fruits (fruit crust). Toast some slices of sponge cake, put
them on a plate or saucer, and put on top different kinds of stewed fruit,
(compote), flavored with a little kirschwasser or maraschino.
Grout a 1'ananas (pineapple crust). Prepare in the same manner as
croute aux fruits, but use pineapple. Decorate with maraschino cherries.
216 THE HOTEL ST. FRANCIS COOK BOOK
JULY 24
BREAKFAST LUNCHEON
Baked pears with cream Terrine de foie gras en aspic
Scrambled eggs with smoked salmon Shirred eggs, Nigoise
Rolls Sweetbreads, Marigny
Coffee Lettuce and grapefruit salad
Blackberry meringue
Demi tasse
DINNER
Cream of flageolet beans
Antipasto. Celery
Sea bass, Montebello
Roast tenderloin of beef, vert pre
Field and beet salad
Alexandria pudding
Coffee
Scrambled eggs with smoked salmon. Cut a half pound of raw smoked
salmon in thin slices. In a casserole put the salmon with two ounces of butter,
and heat through. Then add ten beaten eggs, one-half cup of cream, a little
salt and pepper ; and scramble in the usual manner.
Terrine de foie gras en aspic. Use small round individual moulds ; or a
large one for six people; as desired. Melt a little meat jelly just so it will run,
but do not have it hot. Put a little in the bottom of each mould and set in
the ice box to become firm. Cut the foie gras out of the terrine with a soup
spoon, which should be dipped in hot water for each cut so as to give a nice
smooth surface. Put a layer of foie gras in the bottom of the moulds, cover
with a little more jelly, set in ice box again to become cool, and then repeat
until the moulds are full. For serving dip the form in hot water for a second,
and turn out on a napkin on a platter. Garnish with parsley in branches.
Shirred eggs, Nigoise. Shir some eggs, and before serving pour some
tomato sauce, or puree, over the white of the eggs.
Sweetbreads, Marigny. Garnish some braised sweetbreads with an arti-
choke bottom filled with French peas, for each person. Serve sauce Madere.
Cream of flageolet beans. Heat three ounces of butter in a casserole,
then add three spoonfuls of flour, and heat through. Then add one pint of
chicken broth, one pint of milk, and two cans of French flageolet beans. Boil
for thirty minutes, strain through a fine sieve, and put back in the casserole.
Bring to a boil, season with salt and Cayenne pepper and a very little grated
nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter.
Strain again, and serve.
Sea bass, Montebello. Cut the fillets from a sea bass in the same manner
as a fillet of sole. Spread a layer of fish forcemeat (see Bass Timbale) over
them, season well, and fold the fillets. Put in a buttered pan, add one-half
cup of fish stock or broth, one-half glass of white wine, cover with buttered
paper, and cook in oven for fifteen minutes. Place on a platter, and cover
with a mixture of two-thirds Bearnaise sauce and one-third tomato sauce.
Garnish with fleurons.
Roast tenderloin of beef, vert pre. Roast a tenderloin of beef, and place
on a platter. Garnish with French string beans in butter, and Julienne
potatoes. Pour a little sauce Madere over the tenderloin ; and also serve sauce
separate.
THE HOTEL ST. FRANCIS COOK BOOK 217
JULY 25
BREAKFAST LUNCHEON
Cantaloupe Matjes herring, Krasnapolsky
Boiled eggs Consomme in cups
Dry toast Cheese straws
Ceylon tea Broiled squab on toast
Asparagus, Hollandaise
Roquefort cheese with crackers
Mixed fruit
Coffee
DINNER
Rice soup, a 1'Allemande
Salted almonds
Sand dabs, meuniere
Saddle of lamb, jardiniere
Romaine salad
Pear cobbler
Assorted cakes
Coffee
Matjes herring, Krasnapolsky. Get six Matjes herring from the grocer,
and soak in cold water for two hours. Then remove the skins, and place the
herrings on lettuce leaves on a platter. Garnish with small plain boiled
potatoes and dill pickles.
Rice soup, a rAllemande. Put three ounces of butter and two spoonfuls
of raw rice in a casserole and heat through. Then add two spoonfuls of flour
and heat again. Then add two quarts of strained boiling chicken broth, and
boil slowly for an hour. Stir occasionally so the rice will not burn on the
bottom of the pot. Season with salt and white pepper.
Saddle of lamb, jardiniere. Prepare in the same manner as rack of lamb,
jardiniere.
Alexandria pudding. Ten ounces of bread crumbs, one quart of milk,
two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the
whites of six eggs, four ounces of browned and chopped almonds, and six
ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix
the crumbs with the almonds and lemon rind, and add to the first mixture.
Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and
serve with strawberry or raspberry sauce.
218 THE HOTEL ST. FRANCIS COOK BOOK
JULY 26
BREAKFAST LUNCHEON
Fresh raspberries with cream Grapefruit with cherries
Boiled salted salmon belly Broiled striped bass
Baked potatoes Sibyl potatoes
Rolls Breast of chicken, en aspic
Coffee Louis salad
Neufchatel cheese with crackers
Claret punch
Demi tasse
DINNER
Little Neck clams
Consomme Monte Cristo
Planked shad
Roast chicken
Chateau potatoes
New peas
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
Breast of chicken en aspic. Loosen the legs and skin of a good-sized
chicken, then insert a knife between neck and wing up towards the middle
of the wishbone, loosening all the meat from the breast bone. The whole
side will then be in one piece with the wing attached. Do the same with the
other side. Then season, and fry to a brown color in butter. Set aside to
become cold. Then decorate with the hard-boiled white of eggs cut in fancy
shapes; place in an oval form, cover with almost-cold meat jelly, and set in
ice box to become cold. To remove, dip the form in hot water for a second,
and place on a folded napkin. Garnish with parsley in branches.
Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne
style. Season with a sauce made with a cup of mayonnaise, a spoonful of
cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika.
Mix well.
Claret punch. One bottle of claret, one bottle of soda water, one-half
pint of plain water, one-half pound of powdered sugar, one lemon cut in slices,
and one pony of brandy. Stir all together until the sugar is dissolved. Strain,
cool on ice, and serve in glasses with a very thin slice of lemon.
Consomme Monte Cristo. Consomme royal and printanier mixed.
THE HOTEL ST. FRANCIS COOK BOOK 219
JULY 27
BREAKFAST LUNCHEON
Fig jam Canape of sardines
Boiled eggs Cold clam broth
Dry toast Broiled honeycomb tripe
English breakfast tea Lyonnaise potatoes
Chiffonnade salad
Stilton cheese with crackers
Coffee
DINNER
Potage velour
California ripe olives
Fillet of turbot, Bateliere
Sweetbreads, Metropolitan Club
Roast duckling, apple sauce
Artichokes, Hollandaise
Waldorf salad
Strawberry meringue
Demi tasse
Potage velour. Mix two pints of puree of tomato soup with one pint of
consomme aux perles de Nizam.
Fillet of turbot, Bateliere. Put four fillets of turbot in a buttered pan,
season with salt and pepper, add one-half glass of claret and one-half cup of
fish broth, cover, boil for ten minutes, and then place the fish on a platter.
Put one ounce of butter in a small casserole and heat. Then add one ounce
of flour, heat through, add the broth left from the fish and also another half
cup of broth, boil for five minutes, and strain. Then add slowly two ounces
of fresh butter, stir well, and when butter is melted add one cup of hot
shrimps. Season well, and pour over the fish.
Sweetbreads, Metropolitan Club. Let two pounds of sweetbreads soak
in cold water with a little salt in it, for two hours ; to cause the blood to run
out. Then put in a casserole with one-half gallon of cold water and a spoonful
of salt, and bring to a boil. Cool off in cold water, and then trim them free
from skin. Put three ounces of butter in a very wide earthern pot, put the
sweetbreads on top, and season with salt and pepper. Add six small white
onions, six heads of fresh mushrooms, and two green peppers cut in one inch
squares. Simmer until nice and brown, then add one-half glass of white wine
and a spoonful of meat extract. Cook in oven for fifteen minutes, basting
continually. Serve from the casserole in which it was cooked.
220 THE HOTEL ST. FRANCIS COOK BOOK
JULY 28
BREAKFAST LUNCHEON
Sliced peaches with cream Cantaloupe
Plain shirred eggs Poached eggs, Perigordine
Rolls Mixed grill, special
French fried potatoes
Chicory salad
Rice croquettes
Demi tasse
DINNER
Clam cocktail
Consomme Inauguration
Salted pecans
Mousse d'ecrevisses (fish)
Roast ribs of beef, Yorkshire pudding
Stewed corn
Green peas
Mashed potatoes
Watercress salad
Chocolate ice cream
Assorted cakes
Coffee
Poached eggs, Perigordine. Spread some pate de foie gras on four pieces
of toast, lay a poached egg on top of each, and cover with sauce Perigordine.
Consomme Inauguration. Equal parts of Julienne, small chicken dump-
lings, and Italian paste, served in hot consomme.
Mousse d'ecrevisses. Remove the shells from three lobsters and two
dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar.
Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper
in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of
flour, and continue stirring until there are no lumps. Mix this with the
ecrevisse and lobster meat and mashed shells. When cold strain through a
very fine sieve. Place in a bowl on ice and mix with an egg and a pint of
thick cream; stirring in carefully so it does not curdle. Test for seasoning,
and if necessary add a little ecrevisse coloring to give a rose shade. Fill small
buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out
on a platter, and pour ecrevisse sauce over all. The lobster is added for
economy and strength of color. Double the amount of ecrevisses may be
used instead.
ficrevisse sauce. Melt two tablespoonfuls of ecrevisse butter in a pint
of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails.
THE HOTEL ST. FRANCIS COOK BOOK 221
JULY 29
BREAKFAST LUNCHEON
Grapes Herring salad
Griddle cakes, maple syrup Hot tomato broth
Coffee Eggs, Suzette
Cold tongue, meat jelly
Beet salad
Peach cobbler
Anisette cakes Coffe?
DINNER
Potage McDonald
Radishes
Kingfish, Argentine
Small sirloin steak, a la Russe
Summer squash
Cauliflower, Hollandaise
Potato croquettes
Sliced tomatoes
Orange basket
Assorted cakes Coffee
Herring salad. Soak two salted herrings in cold water for an hour, then
remove the skin and cut out the bones. Slice in thin slices, and mix with
one quart of potato salad.
Hot tomato broth. Chop three pounds of shin or lean beef. Mix with
the whites of six eggs and one dozen tomatoes chopped very fine. Stir well,
and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and
simmer for an hour. Strain through cheese cloth, season with salt and pepper.
Serve either hot or cold.
Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and
scoop out the insides. Mash half of the potato that has been removed, add
a little butter, season with salt and pepper, and put back in the bottom of
each potato shell. Break an egg in each, cover with well-seasoned cream
sauce, sprinkle with grated cheese, put small bits of butter on top, and bake
in medium-hot oven for ten minutes.
Anisette cake. One-half pound of sugar, five eggs, one-half pound of
flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until
light, then add the flour and anise seeds. Put in a buttered bread pan and
bake. When done allow to become cool; then cut in slices about one-half
inch thick. Lay on a pan and bake until they become of a nice brown color.
Potage McDonald. Heat three ounces of butter in a casserole ; then add
two and one-half spoonfuls of flour, and one-half spoonful of curry powder.
Heat through, and then add one pint of bouillon, stock or chicken broth, and
one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil
for thirty minutes, and then strain through a fine sieve. Heat in another
casserole one ounce of butter ; then add half of a chopped onion, and fry until
golden yellow. Then add the soup and boil for ten minutes. Then add the
yolks of two eggs mixed with one cup of cream, stir well, and strain again.
Season well with salt and pepper.
Kingfish, Argentine. Put two kingfish on a buttered platter or pan,
season with salt and pepper, add a glass of white wine, put in oven and bake.
Cover with Creole sauce and serve.
Small sirloin steak a la Russe. Broiled sirloin steak garnished with small
patty shells filled with fresh caviar. Serve horseradish sauce separate.
222 THE HOTEL ST. FRANCIS COOK BOOK
JULY 30
BREAKFAST LUNCHEON
Apricots Lobster salad
Ham and eggs Poached eggs, Piedmontaise
Rolls Birds' nests
Coffee Demi tasse
Orangeade
DINNER
Consomme Vanderbilt
Salami. Pirn olas
Striped bass, meuniere
Leg of veal, au jus
Spinach with egg
Laurette potatoes
Lettuce salad
Raspberry meringue
Demi tasse
Poached eggs, Piedmontaise. Make a risotto, and place four poached
eggs on top. Cover with cream sauce.
Birds' nests (puff paste). Bake small patties as elsewhere described.
Wash with thin royal icing, and sprinkle with plenty of shredded cocoanut.
Set in oven to obtain a little color. Fill the center with jelly or marmalade,
and place three or four blanched almonds on top to represent the bird's eggs.
Small egg-shaped candies may be used instead if desired.
Lemonade. One quart of water, the juice of five lemons, and one-half
pound of powdered sugar. Dissolve the sugar in the water, and then add the
lemon juice. Strain, and cool on ice.
Orangeade. One pint of water, one pint of orange juice, the juice of two
lemons, and one-half pound of sugar. Dissolve the sugar in the water, add
the orange and lemon juice, strain, and cool on ice.
Consomme Vanderbilt. Equal parts of boiled breast of chicken, boiled
smoked beef tongue, French canned mushrooms and truffles cut in Julienne
style; and one part of fresh or canned peas. Serve in hot, well-seasoned
consomme.
THE HOTEL ST. FRANCIS COOK BOOK 223
JULY 31
BREAKFAST LUNCHEON
Fresh strawberries with cream Schlemmerbroedchen
Plain omelet Scrambled eggs, Pluche
Rolls Westphalian ham
Coffee Red cabbage salad
Rice croquettes
Champagne punch
Demi tasse
DINNER
Little Neck clams on half shell
Potage Mexicaine
Ripe California olives
Fillet of turbot, Tempis
Roast chicken
Chateau potatoes
Asparagus, Hollandaise
Tomato salad
Biscuit glace, au cafe
Demi tasse
Schlemmerbroedchen (sandwich). Spread four slices of rye bread with
butter, cover with one-quarter pound of raw beef chopped very fine, and
seasoned with salt and pepper. Spread some fresh caviar on top of the beef.
Serve on a folded napkin, with two lemons cut in half.
Red cabbage salad. Slice a head of red cabbage very thin, put in a salad
bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of
vinegar. This salad requires more vinegar than oil.
Rice croquettes. Cook one-half pound of rice in three pints of milk, to
which has been aded half of a vanilla bean. This will make a stiff batter. Add
one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape
the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder,
and fry in swimming hot lard or butter. Serve with wine sauce.
Compote with rice. Prepare some rice as for croquettes. Put a large
spoonful in the center of a plate and garnish with stewed fruit. Any kind
of stewed fruit may be used, such as peaches, apricots, pears, etc., either
singly or mixed.
Champagne punch. One quart of champagne, one quart of white wine,
one bottle of soda water, one spoonful of sugar, and three apples cut in small
dices. Cool, and serve in champagne cup glasses.
Potage Mexicaine. Mix one quart of puree of tomato soup with one pint
of well-seasoned consomme tapioca.
Fillet of turbot, Tempis. Season four fillets of turbot with salt and
pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then
add the fish and fry for ten minutes on both sides. Place the fish on a platter ;
add another ounce of butter to the pan, and cook to the color of a chestnut,
and pour over the fish. Sprinkle with the juice of a large lemon, and one
spoonful of chopped salted almonds.
Scrambled eggs, Pluche. Scrambled eggs with chopped herbs; such as
parsley chervil and chives.
224 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 1
BREAKFAST LUNCHEON
Sliced peaches with cream Eggs a la Patti
Waffles with maple syrup Stewed tripe, Blanchard
Ceylon tea Puff paste roses
Coffee
DINNER
Consomme Alexandria
Lyon sausage. Antipasto
Boiled brook trout, mousseline
Potatoes, nature
Roast saddle of mutton, currant jelly,
mint sauce
String beans in butter
Broiled tomatoes
Escarole and chicory salad
Souffle au fromage
Coffee
Eggs a la Patti. Make a chicken hash in cream and put on a platter.
Lay four poached eggs on top, and one slice of truffle on top of each egg.
Pour sauce Madere around the hash.
Puff paste roses. Roll out some puff paste about one-eighth inch thick,
and out with a star cutter. Brush over with a little water, and fold the points
of the stars to the center. Bake, and when nearly done dust with powdered
sugar, and return to oven to finish baking. The cakes will puff up like a
rose. Fill with jelly and serve.
Consomme Alexandria. Add one cupful of boiled white meat of chicken,
cut in small dices, to three pints of consomme brunoise.
Orange or lemon brandy, for flavoring. Peel very thin the yellow outside
from oranges or lemons. The inner white skin is not good. Crush with a
little granulated sugar. Put in a bottle and cover with strong brandy. In the
same manner can be prepared the kernels of cherries, plums, apricots or
peaches. Pound the kernels slightly before putting them in the brandy.
Glace fruit. Be very particular in selecting the fruit. Cherries should be
large and not quite ripe, and without blemishes; and the stones must be
removed. Apricots and peaches should be of medium size, and almost green.
Make as small a hole as possible when removing the stones. Pears should
be peeled, and the stems left on. Figs should be green. Strawberries should
be very green, but full grown; wash and dry well, and leave the stems on.
Nectarines should be green, and the stones removed. Any hard green plums
may be used, but leave their stones in. Cut pineapple in thick slices, remove
the core, and any brown outside spots. All fruit should be thoroughly washed
and dried before being prepared. It is well to make new syrup for each kind
of fruit. To make the syrup boil two pounds of granulated sugar and two
gills of water for eight minutes. Put the fruit in the syrup piece by piece ;
do not let it stop boiling ; and wait a few seconds between each piece, so the
syrup will boil up over the fruit. Then remove piece by piece in the same
order as placed in the kettle. Use a silver spoon or an aluminum skimmer to
handle the fruit, and under no circumstances use a fork. Place the fruit on
THE HOTEL ST. FRANCIS COOK BOOK 225
a thick piece of waxed paper, and set in a cool place. Repeat the process the
next day, adding a pound of sugar and a gill of water to the syrup of the
day before. Allow the fruit to boil hard for a minute, and remove as before.
This must be continued for about eight days before the fruit will have ab-
sorbed enough sugar, and not be mushy. When the fruit is finished line a
broad shallow stone jar with waxed paper, lay the fruit in singly, not allowing
the pieces to touch, put waxed paper between the layers, and cover closely.
Baked pears, for canning. Wash as many ripe, firm unspecked pears as
will fill a baking pan. Fill the pan almost full of boiling water. Sweeten as
though for immediate use. Set the pan in the oven, baste frequently, and
turn the pears around so they will brown lightly and evenly. Add a few
cloves and a small stick of cinnamon. When the pears are very tender and
almost candied, pack in hot glass jars, and pour the boiling syrup over them.
Be sure to have enough thick syrup to cover the fruit. Seal while hot.
Should the water evaporate too much while cooking, add a little more from
time to time.
Additional Recipes:
226 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 2
BREAKFAST LUNCHEON
Oregon cherries Assorted hors d'oeuvres
Finnan haddie in cream Cold consomme in cups
Baked potatoes Cold saddle of mutton
Rolls White bean salad
Coffee French pastry
Demi tasse
DINNER
Lamb broth a la Reine
Queen olives
Baked whitefish, St. Menehould
Roast squab
Artichokes with melted butter
Broiled potatoes
Celery root, field and beet salad
Pumpkin pie
Coffee
White bean salad. Soak a pound of navy beans over night in cold water.
Then boil them in three quarts of water; to which has been added a little
salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion
and carrot, and the bouquet garni, drain off the water, and set the beans to
cool. When cold put in a salad bowl, add two shallots chopped very fine,
a little chopped parsley, a little salt and some fresh-ground pepper, one spoon-
ful of vinegar and two of olive oil. Mix well.
Lamb broth a la Reine. Put a shoulder of lamb in a roasting pan, season
with salt and pepper, a little fat or a small piece of butter, and put in the
oven to roast. When done remove the lean meat from the bones and cut in
small squares. Put the trimmings in a casserole with five pounds of lamb
bones and three quarts of water. Bring to a boil, skim well, and then add
one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk
of leek and three leaves of celery, a little salt and a few whole black pepper
berries. Boil slowly for one hour, without being covered, so the broth will
stay clear. Strain through fine cheese cloth, add the lamb cut in small squares,
and one-half pound of boiled rice. Serve hot and well seasoned.
Pumpkin pie. Make a custard with five eggs, two ounces of sugar, one
pint of pumpkin pulp, one pony of molasses, three ounces of melted butter,
one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice.
Mix to a custard, and finish like a custard pie.
Pumpkin pulp. Peel a pumpkin and wash out the seeds. Steam or boil
until soft, and strain through a fine sieve.
Baked whitefish, St. Menehould. Take four pounds of whitefish (bass or
other fish may be used), put in a vessel with two quarts of water and a spoon-
ful of salt, and boil for five minutes. Then drain off the water, remove the
skin and bones, and break the fish in two inch pieces. Make one quart of
cream sauce. In a buttered baking dish put one spoonful of cream sauce,
then one-third of the fish ; cover with cream sauce ; then another third of the
fish; cover with sauce; and then the remainder of the fish, and pour the
remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle
the top with grated Swiss or Parmesan cheese, put small bits of butter on top,
and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of
two lemons, and serve from the baking dish.
THE HOTEL ST. FRANCIS COOK BOOK 227
AUGUST 3
BREAKFAST LUNCHEON
Loganberries with cream Eggs Mollet, cream sauce
Bacon and eggs Broiled black bass, maitre d'hotel
Rolls Sliced cucumbers, French dressing
Coffee Browned hashed potatoes
Compote with rice
Demi tasse
DINNER
Terrapin soup, Southern style
Pimentos, vinaigrette
Scalloped clams
Larded tenderloin of beef, moderne
Romaine salad
Biscuit glace, peppermint
Assorted cakes
Coffee
Eggs Mollet, cream sauce. Eggs Molkt are soft boiled (about four min-
utes). Remove the shells, being careful that the eggs do not break. Put
in a deep dish and cover with cream sauce.
Pimentos, vinaigrette. Drain the juice from one can of pimentos, lay
them on a platter, and cover with vinaigrette sauce. Serve very cold.
Scalloped clams. Put six dozen Little Neck clams in a vessel with their
juice, and bring to a boil. Heat two ounces of butter in a casserole, then add
two spoonfuls of flour, and heat through. Then add the juice of the clams
and half a pint of milk, and season with salt and pepper. The sauce should
then be a little thick. Bind with the yolks of two eggs mixed with one-half
cup of cream. Mix the clams with three-fourths of the sauce and put in a
baking dish. Pour the rest of the sauce over the top, sprinkle with grated
cheese, put small bits of butter on top, and bake in hot oven until brown.
Serve in same dish.
Tenderloin of beef, moderne. Roast the tenderloin of beef, place on a
platter, and garnish with several small patties; some of them filled with
string beans, and some filled with peas in butter. Also garnish with rissolee
potatoes. Serve Madeira sauce separate, besides pouring a little over the
tenderloin.
Terrapin soup, Southern style. Scald two terrapin, and remove the shell,
skin and intestines. Cut the terrapin in small pieces about one-quarter inch
square. Heat four ounces of butter in a casserole, then add the terrapin and
fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three
pints of any kind of good broth and one pint of milk, season with salt and
pepper, add a glass of good sherry wine, and boil until well done. Bind with
the yolks of two eggs mixed with a cup of cream and a glass of dry sherry
wine. Set on stove and let it come nearly to a boil, but not quite.
228 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 4
BREAKFAST LUNCHEON
Grapefruit Eggs Vilna
Oatmeal with cream Calf's liver saute, Spanish style
Rolls Boiled rice
English breakfast tea Watermelon
Demi tasse
DINNER
Consomme Rothschild
California ripe olives
Broiled striped bass, maitre d'hotel
Sliced culemo salad
Roast chicken
Peas a la Franchise
Mashed potatoes
Watercress
Apricot meringue
Coffee
Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a
poached egg on top of each, lay four fillets of anchovies crosswise over the
eggs, and garnish with two lemons cut in half, and parsley in branches.
Calf s liver, Spanish style. Cut six slices of calf's liver three-quarters of
an inch thick, season with salt and pepper, roll in flour, and fry in melted
butter. When nearly done place on a platter and keep hot. Pour one pint
of very sighly seasoned Creole sauce over the liver, and put in oven for two
minutes. Sprinkle with chopped parsley, and serve.
Consomme Rothschild. Equal parts of breast of boiled fowl, beef tongue
and truffles cut Julienne style, and added to very hot consomme. Add a little
chervil before serving.
Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour
French dressing over it.
THE HOTEL ST. FRANCIS COOK BOOK 229
AUGUST 5
BREAKFAST LUNCHEON
Cantaloupe Cold eggs with celery
Boiled eggs Cold chicken, with chow chow
Dry toast Asparagus, mayonnaise
Crescents Roquefort cheese with crackers
Chocolate with whipped cream Coffee
DINNER
Little Neck clams
Potage Lamballe
Radishes. Lyon sausage
Fillet of sole, Paylord
Sweetbreads, Egyptienne
Roast ribs of beef
Saratoga chip potatoes
Chiffonnade salad
Vanilla ice cream
Assorted cakes
Fruit
Coffee
Cold eggs with celery. Put four cold poached eggs on a platter and
cover with a sauce made of one pinch of salt, a little fresh-ground black pepper,
the heart of a stalk of celery cut in very small dices, a little chopped parsley,
one spoonful of vinegar, and two tablespoonfuls of olive oil.
Fillet of sole, Paylord. Chop very fine one-half of a can of French mush-
rooms, put in a napkin and squeeze out the water. Then mix with half a cup
of thick cream sauce. Season four fillets of sole with salt and pepper, and
spread all over with mushroom puree; then roll in fresh bread crumbs, and
fry in swimming hot lard. Dress on a napkin on a platter, and garnish with
fried parsley and quartered lemons. Serve Tartar sauce separate.
Sweetbreads, Egyptienne. Put some braised sweetbreads on a platter
and garnish with stuffed green peppers and croquettes of rice. One of each
to each person. Serve Bordelaise sauce separate.
Stuffed green peppers. Dip four green peppers in very hot lard for a
second, then remove the skin, cut off the top, and clean out the insides. Fill
with a puree of fresh mushrooms, sprinkle with bread crumbs, put small bits
of butter on top of each, and bake in oven for ten minutes. Serve as a garnish ;
or as a vegetable, with sauce Madere, or tomato sauce.
230 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 6
BREAKFAST LUNCHEON
Grapes Canape St. Francis
Hominy in cream Eggs Montebello
Rolls Cold roast beef
Coffee Cosmopolitan salad
Buttermilk
DINNER
Consomme paysanne
Salted almonds
Salmon steak, Calcutta
Parisian potatoes, Hollandaise
Broiled squab on toast
Artichokes with melted butter
Stewed corn
Hearts of romaine, Roquefort
dressing
Assorted French pastry
Coffee
Eggs Montebello. Poach four eggs, allow them to become cool, roll in
flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on
a napkin, and garnish with fried parsley. Serve sauce Montebello separate.
Sauce Montebello. Equal parts of Bearnaise and tomato sauce mixed.
Cosmopolitan salad. Put in a salad bowl in bouquets such vegetables as
peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts, etc.
There should be at least four different kinds. In the center place a handful
of shelled shrimps or lobster cut in slices, or crab meat. Serve with French
dressing, well seasoned.
Consomme paysanne. Cut two leaves of white cabbage in one inch
squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one
leek and two leaves of celery, also sliced. Also add two ounces of butter,
cover, and simmer in oven until soft. Be careful that it does not burn. Drain
off the butter, add one quart of consomme, and boil for ten minutes. Add a
little chopped chervil.
Salmon steak, Calcutta. Put two slices of salmon, about one and one-half
inches thick, in a flat buttered pan, season with salt and pepper, add one-half
glass of white wine and one-half cup of fish stock, cover with buttered paper,
and cook in oven for twenty minutes. Then put the fish on a platter and
keep hot. Pour over the fish a sauce made as follows: Heat two ounces of
butter in a casserole, add one spoonful of flour and one of curry powder, and
heat through. Then add the broth the fish was cooked in, and one pint of
fish stock, and boil for ten minutes. Bind with the yolks of two eggs and
one-half cup of cream. Strain, put back in the casserole, and whip one ounce
of fresh butter into it. When the butter is melted it is ready to pour over
the fish. Garnish the fish with fleurons.
Parisian potatoes, Hollandaise. Cut a quart of potatoes with a round
Parisian spoon, put in cold water, add a little salt, and boil very slowly.
When done, drain off the water, and put the potatoes in the oven to dry.
Then put the potatoes in one ounce of melted butter mixed with a little
chopped parsley, roll carefully so they will not break, and serve.
THE HOTEL ST. FRANCIS COOK BOOK 231
AUGUST 7
BREAKFAST LUNCHEON
Sliced nectarines in cream Omelet Levy
Scrambled eggs with smoked beef Lamb kidneys en brochette, bacon
Rolls Lyonnaise potatoes
Coffee Field salad
Camembert cheese with crackers
Demi tasse
DINNER
Potage Cameroni
Ripe olives
Sand dabs, saute meuniere
Sweetbreads, Figaro
Roast sirloin of beef, Mounet Sully
Broiled tomatoes
Escarole salad
Puff paste basket
Coffee
Omelet Levy. Make a plain omelet with eight eggs, and put on a quite-
large china platter. Garnish with one bouquet of pimentos cut in small dices
and heated in butter; one bouquet of green peppers cut in the same manner
and sauteed in butter; one bouquet of asparagus tips, and one of chicken
hash in cream.
Lamb kidneys en brochette with bacon. Remove the skin from two
lamb kidneys, split them open, and put a skewer through them. Season with
salt and pepper, roll in oil, and broil. When done place on a piece of dry
toast, lay two strips of bacon on top. And put a spoonful of maitre d'hotel
butter on top of all.
Potage Cameroni. Make one quart of consomme brunoise, add six
chickens' livers cut in small squares and sauteed in butter; and one-half cup
of boiled macaroni cut in half inch pieces. Serve grated cheese separate.
Sweetbreads, Figaro. Braised sweetbreads served with their own gravy,
and garnished with one timbale of spinach for each person. Serve sauce
Figaro separate.
Sauce Figaro. Reduce one pint of tomato sauce one half by boiling
slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well,
and season with salt and Cayenne pepper.
Roast sirloin of beef, Mounet Sully. Roast a sirloin of beef, place on a
platter, and garnish with fresh artichoke bottoms filled with peas au beurre,
and potatoes Julienne. Serve Bearnaise sauce separate.
Puff paste basket. Roll out some puff paste about one-quarter inch thick.
Cut out the paste with an oval cutter. Wash the tops, and then make a
shallow incision in the tops with another oval cutter about one-half inch
smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped
cream. Make a handle out of some candied angelica, and stick it on the
whipped cream, making it look like a basket.
232 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 8
BREAKFAST LUNCHEON
Orange juice California gray shrimps in shell
Kippered Alaska cod in cream Cold consomme in cups
Baked potatoes Cold sirloin of beef, with meat jelly
Rolls Potato and beet salad
Coffee Schloss cheese with crackers
Coffee
DINNER
Consomme Monaco
Celery
Broiled striped bass, maitre d'hotel
Virginia ham glace, champagne sauce
Timbale of spinach
Mashed potatoes
Watercress salad
Strawberry ice cream
Assorted cakes
Coffee
Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate
smoked fish. Remove the skin, place in a sauce pan and cover with thick
cream. Bring slowly to a boil, and let stand for about ten minutes at boiling
point. Another method of cooking is to put the fish in a saute pan, cover with
water, and bring to a boil. Then drain off the water, add some cream sauce and
a small piece of butter, season with salt and pepper, and boil for five minutes.
Consomme Monaco. Cut one breast of a boiled chicken or fowl and two
truffles in small dices. Add to one quart of hot well-seasoned consomme.
Virginia ham, glace. Soak a Virginia ham in cold water over night.
Then put the ham in a large kettle and cover with cold water, bring to a boil,
and then set at side of stove and allow to simmer for three hours. The ham
is done when the skin is easy to loosen. Then remove the skin, and put the
ham in another pot with one quart of sherry wine, and set in oven to bake.
Baste continually. After twenty minutes dust the top with powdered sugar,
and bake until brown.
Champagne sauce, I. Put two ounces of sugar in a casserole and cook
to a brown caramel color, but be careful not to burn. Then add one glass of
vinegar and boil until nearly dry. Then add one pint of sauce Madere and
boil for ten minutes. Strain, and season well.
II. Put one quart of champagne in a casserole and reduce until nearly
dry, then add one pint of sauce Madere, season with salt and Cayenne pepper,
boil for ten minutes, and strain.
Timbale of spinach. Pass one pint of freshly-chopped spinach through a
fine sieve, season with salt and pepper, add one spoonful of cream sauce and
a raw egg, mix well, and put in small buttered timbale moulds. Cook for
twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with
cream, tomato, or Madeira sauce.
THE HOTEL ST. FRANCIS COOK BOOK 233
AUGUST 9
BREAKFAST LUNCHEON
Fresh strawberries with cream Cantaloupe
Flannel cakes, maple syrup Poached eggs, d'Orleans
Coffee Mutton chops, Argenteuil
Lettuce salad
Puff paste sandwich
Coffee
DINNER
Rice soup, Palermo
Radishes
Frogs' legs, saute a sec
Tenderloin of beef, Gambetta
Romaine salad
Biscuit glace, mapleine
Assorted cakes
Demi tasse
Poached eggs, d'Orleans. Make four round pieces of dry toast, lay a thin
sin e of smoked beef tongue on each, and a poached egg on top of the tongue.
Cover with Bearnaise sauce.
Mutton chops, Argenteuil. Broil some mutton chops and put on a platter.
Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips;
and a little brown gravy or sauce Madere over the chops.
Puff paste sandwich (pastry). Roll out some puff paste into a thin sheet,
and spread with a thick layer of jam. Wash the edges of the sheet, and place
another thin sheet of the same paste on top. Press together at the edges.
Wash the top, and bake. When nearly done dust the top with powdered
sugar, and bake in the oven until the sugar is melted. Serve cold.
Rice soup, Palermo. Heat two ounces of butter in a casserole, add two
ounces of rice and one ounce of flour, and heat through. Then add three pints
of chicken broth, and boil slowly. Keep stirring carefully so it will not burn
on the bottom, but do not break the rice. When the rice is soft bind the soup
with the yolks of three eggs mixed with one pint of cream. Keep stirring
the soup until it nearly comes to a boil; taste to determine as to seasoning;
add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two
lemons, freshly squeezed.
Tenderloin of beef, Gambetta. Put a roast tenderloin of beef on a platter,
garnish on one side with onions glaces, and on the other side with fresh mush-
rooms saute in butter. Serve sauce Madere on top of the beef, and also sep-
arate in a bowl.
234 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 10
BREAKFAST LUNCHEON
Sliced peaches with cream Cold fonds d'artichauts, DuBarry
Scrambled eggs with bacon Cold Virginia ham and tenderloin of
Rolls beef
Chocolate with whipped cream Chilian salad
Lemon cake
Demi tasse
DINNER
Consomme Oriental
Ripe California olives
Fillet of halibut, Cubaine
Roast chicken
Asparagus, Hollandaise
New peas in butter
Duchess potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms
in salt water, to which has been added the juice of a lemon. Also boil a head
of cauliflower. When both are cold fill the bottoms with some of the cauli-
flower, and cover with a well-seasoned thick mayonnaise sauce. Place each
artichoke on a leaf of lettuce, and serve.
Chilian salad. Place in a salad bowl equal parts of apple, celery and
pimentos, all cut Julienne style. Serve with mayonnaise sauce.
Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three
layers, and fill between with lemon butter filling. Glace the top with thin
white icing flavored with lemon juice. Serve when the icing is dry.
Orange cake. Same as lemon cake, but fill the cake with orange butter
filling, and glace the top with pink icing flavored with orange. Serve with
a slice of orange on top of each portion of cake.
Lemon butter filling. One-half pound of sugar, four ounces of sweet
butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the
lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs,
yolks and butter, mix well, and stir over a slow fire until it thickens. Do not
let it boil. Use cold.
Orange butter filling. Prepare in the same manner as lemon butter fill-
ing, but use oranges. •
Consomme Oriental. Cut carrots and turnips in the shape of half moons.
Boil in salted water until soft, and serve in hot consomme with an equal
quantity of plain boiled rice.
Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt
and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then
add the fish and saute on both sides until done. Put the fish on a platter and
pour Creole sauce over it. Serve boiled rice separate.
THE HOTEL ST. FRANCIS COOK BOOK 235
AUGUST 11
BREAKFAST LUNCHEON
Grapenuts with cream Shrimp patties in cream
Boiled eggs Calf's liver saute, Lyonnaise
Dry toast German fried potatoes
Ceylon tea Field salad
Camembert cheese with crackers
Coffee
DINNER
Pptage Parmentier
Pim olas
Planked striped bass
Venison chops, port wine sauce
Hashed brown sweet potatoes
Artichokes au gratin
Endive salad
Strawberry meringue
Coffee
Shrimp patties in cream. Make four patty shells and keep them hot.
Wash one pound of picked shrimps in warm water. Make a pint of cream
sauce, add the shrimps, season with salt and Cayenne pepper, and fill the
patties. Serve on napkins, with parsley in branches, and a lemon cut in four.
CalPs liver saute, Lyonnaise. Cut four slices of calf's liver about one
inch thick. Season with salt and pepper, and roll in flour. Put two ounces of
butter in a frying pan, and heat, add the liver and fry on both sides. When
nearly done remove from the pan and place on a platter. Slice two onions
very thin, put in the pan and fry until yellow. Then add one spoonful of
flour, heat through, add a cupful of stock, bouillon, or hot water, season with
salt and pepper, and add some chopped parsley and the juice of a lemon. Boil
for a few minutes, and pour over the liver.
Potage Parmentier. Cut four stalks of leek and one onion in thin slices.
Put in a casserole with three ounces of butter, cover, and simmer until done.
Then add two pounds of raw white potatoes cut in half inch squares, two
quarts of bouillon or stock, and one quart of water, a handful of salt, and a
bouquet garni. Boil slowly until the potatoes are done, remove the bouquet,
taste to see if salt is needed, and add a little pepper and chopped parsley.
Venison steak, port wine sauce. Cut four venison chops about one and
one-quarter inches thick, and season with salt and pepper. Put a spoonful
of melted butter in a saute pan, heat, then add the chops and saute until done.
Place on a platter and pour port wine sauce over them.
Port wine sauce. Make any kind of brown gravy after cooking venison
chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole,
in a wine glassful of port wine, and reduce one-half. Then add one cup of
brown gravy, dish gravy, or sauce Madere, season with salt and pepper, and
boil for five minutes. Serve with game or mutton.
236 THE HOTEL ST, FRANCIS COOK BOOK
AUGUST 12
BREAKFAST LUNCHEON
Fresh raspberries with cream Cantaloupe
Omelet with fine herbes Eggs, Mollet, Bordelaise
Crescents Broiled lamb chops
Breakfast rolls String beans with parsley
Cocoa Browned mashed potatoes
Dandelion salad
German apple cake
Coffee
DINNER
Consomme fermiere
Radishes. Salted almonds
Broiled lobster, maitre d'hotel
Sweetbreads braise, St. Albans
Roast squab, au jus
Summer squash, au beurre
Parisian potatoes
Escarole salad
Vanilla ice cream
Orange cake
Coffee
Eggs Mollet, Bordelaise. Put four Eggs Mollet (which see) in a deep
dish, and cover with sauce Bordelaise.
Consomme fermiere. Put two ounces of butter in a casserole ; add equal
parts of carrots, turnips, and cabbage cut in thin round slices the size of a
silver quarter. Simmer until done, then drain off the butter, add one and
one-half quarts of consomme, and boil for fifteen minutes. Serve with chopped
parsley on top, and with bread crusts fried in butter separate.
Sweetbreads braise, St. Albans. Place some braised sweetbreads on a
platter, and garnish with one head of fresh stuffed mushrooms and one small
chicken patty for each person. Make a gravy as described elsewhere for
sweetbreads braise, to which should be added one spoonful of tomato sauce.
Grape jelly. To every eight pounds of fruit add one cup of water, bring
to a boil, crush, and strain through a jelly bag. Measure the juice, and then
measure and set aside an equal quantity of granulated cane sugar. Then boil
the juice for half an hour. Melt the sugar, add to the juice and boil for ten
minutes.
Gooseberry jam. To each eight pounds of half-ripe gooseberries add one
teacupful of water. Boil until soft, add eight pounds of heated sugar, and
continue boiling until clear.
Spiced vinegar, for pickles. One gallon of cider vinegar, one pound of
brown sugar, two tablespoonfuls each of mustard seed, celery seed and salt;
one tablespoonful each of turmeric powder, black pepper, and mace ; two nut-
megs grated; three onions; and one handful of grated horseradish.
Spiced cherries. Nine pounds of fruit, four pounds of sugar, one pint of
malt or cider vinegar, one-half ounce of cinnamon bark, and one-half ounce of
whole cloves. Make a syrup of the ingredients, and boil for a few minutes be-
fore adding the fruit. Cook the fruit in the syrup until the skins break ; then
take out, and boil the syrup down until thick. Pour over the fruit while hot.
THE HOTEL ST. FRANCIS COOK BOOK 237
Spiced sweet apples. Take equal parts of sugar and vinegar, add a dozen
cloves and a stick of cinnamon bark, bring to a boil, add sweet apples, and cook
until the apples are tender.
Spiced tomatoes. Take red and yellow pear-shaped tomatoes, prick with
a needle to prevent bursting, sprinkle with salt, and let stand over night. Pack
neatly in glass jars, and cover with a vinegar made as follows : One pint of
cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each
of cloves, allspice, and black pepper. The spices should be ground. Bring to
the boiling point, and pour over the tomatoes. Seal when cold.
AUGUST 13
BREAKFAST LUNCHEON
Sliced fresh pineapple Lobster canape
Oatmeal with cream Scrambled eggs, Mauresque
D'ry toast Cold smoked beef tongue
Oolong tea Romaine salad
American cheese with crackers
Assorted cakes
Demi tasse
DINNER
Potage Nassau
Ripe California olives
Pompano saute, meuniere
Roast ribs of prime beef
Stewed tomatoes
Succotash
New peas
Mashed potatoes
Lettuce and grapefruit salad
Compote of peaches
Coffee cream cakes
Demi tasse
Lobster canape. Cut the tail of a lobster in thin slices and lay on four
pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the
edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded
napkin, and garnish with parsley in branches and two lemons cut in half.
Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in
small dices, put in a casserole with a piece of butter, and heat. Then add the
beaten eggs, cream, and a little salt and pepper. Scramble in the usual man-
ner, and serve in a deep china dish.
Potage Nassau. Peel eight white onions, and put in a casserole with one
quart of water and a little salt. Boil for twenty minutes, and then drain off
the water. Heat three ounces of butter in another casserole ; then add three
spoonfuls of flour, heat through ; then add one pint of milk and one quart of
bouillon and the onions, and boil for forty minutes. Strain through a fine
<\kve, put back in casserole, season with salt and Cayenne pepper, and stir-in
three ounces of sweet butter. When the butter is melted, serve hot, with
small crusts of bread cut in small squares, and fried in butter.
238 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 14
BREAKFAST LUNCHEON
Fresh strawberries with cream Cold consomme in cups
Broiled salted mackerel Cold salmon, mayonnaise
Baked potatoes Culemo salad
Rolls French pastry
Coffee Demi tasse
DINNER
Pea soup with vermicelli
Crisp celery
Codfish steak, a 1'Anglaise
Fillet of beef, Dumas
Chicory salad
Fancy ice cream
Assorted cakes
Coffee
Pea soup with vermicelli. One quart of puree of pea soup mixed with one
pint of consomme vermicelli.
Codfish steak a TAnglaise. Heat two ounces of butter in a saute pan ;
add two slices of fresh codfish cut about one and one-half inches thick, and
one sliced onion. Season with salt and pepper, and simmer until the fish is
done. Then remove the fish to a platter; sprinkle a spoonful of flour in the
pan, heat through, add one-half glass of white wine, and boil for a few min-
utes. Then add one cup of hot milk and one-half cup of fish broth, and boil
for ten minutes. Season with salt and pepper, add a little chopped parsley
and a chopped hard-boiled egg and the juice of a lemon, and pour over the
fish. Serve hot.
Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet
of beef steaks. Place on a platter, and cover with sauce Madere to which has
been added a slice of boiled ham and a small can of French mushrooms cut in
small dices. Garnish one side of the beef with potatoes Parisian, and the other
side with artichokes cut in quarters and boiled in salted water.
THE HOTEL ST. FRANCIS COOK BOOK 239
AUGUST 15
BREAKFAST LUNCHEON
Fresh grapes Casawba melon
Boiled eggs Fried fillet of sole, sauce Tartar
Buttered toast Cold tenderloin of beef
Coffee Salade Chateau de Madrid
Camembert cheese with crackers
Coffee
DINNER
Potage Dieppoise
Queen olives. Radishes
Broiled fresh mackerel, anchovy
butter
Potatoes Hollandaise
Sweetbreads, Lieb, with peas
Roast imperial squab
Asparagus with melted butter
Endive and beet salad
Corn starch blanc mange
Alsatian wafers
Coffee
Salade Chateau de Madrid. Peel a half dozen fresh mushrooms, and cut
them, raw, in Julienne style. Place them in a salad bowl with equal parts of
green peppers and pimentos, also cut Julienne. In the center put an equal part
of plain boiled rice; and a dressing made with one spoonful of vinegar, the
juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little
paprika, salt and pepper, and some chopped parsley and chervil.
Potage Dieppoise. Put in a casserole four leaves of white cabbage, and
two stalks of leeks and one of celery cut in thin slices. Add three ounces of
butter, cover, and simmer until done. Then add one pound of raw potatoes
cut in thin slices the size of a silver quarter, and three pints of bouillon.
Season with salt and pepper, and boil until done.
Broiled fresh mackerel, anchovy butter. Broil the mackerel and place on
a platter. Pour over it an anchovy butter made as described elsewhere. Gar-
nish with parsley in branches and quartered lemons.
Sweetbreads, Lieb. Soak four sweetbreads in cold water for an houi
Then put on fire in three pints of cold water and a spoonful of salt. Bring to.
a boil, and then cool off in cold water. Then trim the sweetbreads, season
with salt and pepper, roll in oil, and broil. The sweetbreads must be whole ;
not split. When done place on a slice of Virginia ham and cover with sauce
Colbert, and garnish with fleurons. The preceding is for one person only.
Endives with beets. Cut endives salad lengthwise, place on a large china
platter, season with salt and pepper, sprinkle with chopped beets and parsley,
and a mixture of one-third of vinegar to two-thirds of olive oil.
240 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 16
BREAKFAST LUNCHEON
Baked apples with cream Grapefruit with cherries
Small sirloin steak Eggs Buckingham
Broiled bacon Salade Russe
Browned hashed potatoes Vanilla Darioles
Rolls Demi tasse
Coffee
DINNER
Potage Italienne
Salted pecans
Boiled turbot, nonpareil
Roast chicken
Puree of chicory
Summer squash in butter
Rissolees potatoes
Lemon water ice
Macaroons
Coffee
Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast,
lay a slice of ham on top, and a soft poached egg on top of the ham. Cover
with cream sauce, sprinkle with grated cheese, and bake in a hot oven until
brown on top.
Vanilla Darioles. Mix one ounce of flour with three ounces of sugar,
two eggs and five yolks of eggs. Then add one pint of milk and some vanilla
flavoring, and strain. Line about one dozen dariole or small timbale moulds
with very thin tartelette dough. Put a piece of butter the size of a marble
in the bottom of each, and fill with the above preparation. Bake in a medium-
hot oven, and when done unmould ; and serve either hot or cold, with vanilla
sauce.
Orange Darioles. Same as vanilla darioles, but flavor with the rind and
juice of an orange. Serve with orange sauce.
Lemon Darioles. Prepare in the same manner as orange darioles, but
use a lemon to flavor same. Serve with lemon sauce.
Potage Italienne. Soak half a pound of dry mushrooms in cold water fof
a few hours. Then put in a casserole with one quart of consomme, one pint
of puree of tomatoes, and one-half pound of boiled spaghetti cut in pieces two
inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a
spoonful of oil for a second, add to the soup, season with salt and pepper, and
sprinkle with a little chopped parsley. Serve grated cheese separate.
Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with
cold water, add a glass of white wine, a handful of salt, one sliced carrot,
onion and lemon, and a bouquet garni. Boil slowly for about ten minutes,
then allow to stand for about thirty minutes in the hot water. Then put the
fish on a folded napkin on a platter, and garnish with parsley in branches and
quartered lemons. Serve sauce non pareil separate.
Sauce nonpareil. Put in a casserole the yolks of five eggs and the juice
of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little
by little, three-quarters of a pound of butter, and one-quarter of a pound of
crayfish butter, or lobster butter. Then strain through a fine cheese cloth,
season with salt and pepper, or Cayenne, add one dozen ecrevisse tails cut
in two ; or the tail of a lobster cut in small squares.
Puree of chicory. See March 14th, Puree of salad.
THE HOTEL ST. FRANCIS COOK BOOK 241
AUGUST 17
BREAKFAST LUNCHEON
Stewed prunes Cantaloupe
Ham and eggs Poached eggs, Balti
Rolls Ham croquettes, cream sauce
Coffee Peas a la Franchise
Schloss cheese with crackers
Coffee
DINNER
Consomme Montesquieu
Mortadella
Pompano, saute meuniere
Leg of mutton, Mexicaine
String beans
Potatoes saute
Hearts of lettuce,
Thousand Island dressing
French pastry
Demi tasse
Poached eggs, Balti. Spread some fresh caviar on four pieces of toast,
lay a poached egg on top of each, and cover with sauce Madere.
Ham croquettes. Cut about one pound of ham trimmings in very small
squares. Cut a can of French mushrooms in small dices, and squeeze the
water out of them. Heat an ounce of butter in a casserole, add a dozen
shallots chopped fine, and simmer for five minutes. Then add a spoonful of
flour and heat through ; then add a cupful of bouillon or stock, and boil for a
minute; then add the mushrooms and the ham, and cook for ten minutes.
Bind with the yolks of two eggs, season with a little Cayenne pepper, and add
some chopped parsley. Then take off the fire and work in two ounces of good
butter. When the butter is dissolved put on a pan or platter, and allow to
become cold. Form the croquettes in any shape desired, roll in flour, then
in beaten eggs, and then in bread crumbs, and fry in hot swimming lard.
Serve with cream or tomato sauce, or sauce Madere. The butter is added to
prevent the croquettes from being hard, when cooked.
Virginia ham croquettes. Make from Virginia ham ; otherwise same as
above.
Consomme Montesquieu. Equal parts of boiled ham, breast of chicken,
and French mushrooms, cut Julienne style. Also an equal part of the small
flowers of boiled cauliflower. Serve all in hot, well-seasoned consomme.
Leg of mutton, Mexicaine. Put a leg of mutton in a roasting pan with a
sliced onion and carrot, four leaves of celery, and one Chili pepper. Season
the leg with salt and pepper, and rub with a little garlic ; place a small piece
of butter on top, and set in oven to roast. When done remove the leg to a
platter, drain the grease from the pan, add one spoonful of meat extract, a cup
of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little
of the gravy over the mutton and serve the rest in a bowl. Garnish the leg
with one stuffed pimento a la Creole for each person
Stuffed pimentos, Creole. Make a rice Creole. Fill pimentos with this
rice, place on a buttered pan, put small pieces of butter on top of each, and
bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato
sauce.
242 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 18
BREAKFAST LUNCHEON
Orange juice Eggs Mollet, Florentine
Broiled Spanish mackerel Cold leg of mutton
Baked potatoes Lima bean salad
Rolls Swiss cheese with crackers
English breakfast tea Assorted fruit
Coffee
DINNER
Chicken soup, Fougarmont
California ripe olives
Brook trout, Volper
Louis potatoes
Roast beef, Jules-Albert
Stewed tomatoes
Fried egg plant
Endives salad, French dressing
Vanilla ice cream
Assorted cakes
Coffee
Eggs Mollet, Florentine. Put some puree of spinach in a vegetable dish,
place four eggs Mollet on top.
Chicken soup, Florentine. Cut a spring chicken, bones and all, in pieces
one inch square. Heat three ounces of butter in a casserole, add the chicken,
and cook until golden yellow ; add two spoonfuls of flour and heat through ;
add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice.
Boil for one hour, then remove the bouquet garni, add one pint of boiling milk,
and season with salt and pepper and a little chopped parsley.
Brook trout, Volper. Put in a casserole two quarts of cider, one sliced
onion, one carrot, one piece of celery, one piece of leek, a little parsley, one
bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add
eight brook trout. Set the vessel on the side of the range, and let stand at
boiling point for ten minutes ; then remove the trout to a platter. Serve with
the following sauce : Heat two ounces of butter in a casserole, add two spoon-
fuls of flour and one and one-half pints of the cider in which the fish was
cooked. Boil for twenty minutes. Then add two more ounces of fresh butter,
season well with salt and pepper, and strain over the fish. Garnish with bread
cut in heart shapes, and fried in butter. Sprinkle with chopped parsley.
Louis potatoes. Cut some potatoes with a small round Parisian spoon,
parboil in water, and finish cooking in just enough cream to cover the potatoes.
Season with a little salt, and serve in a deep dish with the cream.
Roast beef, Jules-Albert. Season a five pound piece of sirloin of beef with
salt and pepper, and rub with garlic. Put in an earthern pot and pour a
glassful of olive oil over it. Let it stand in the ice box for two days. Then
put on fire and roast for about forty minutes, basting often. Then remove
the beef to a platter, and add to the roasting pan one spoonful of flour ; heat ;
add one cup of bouillon and one-half glass of white wine, season with salt
and pepper, boil for ten minutes, and strain. Pour a little over the beef, and
serve the rest in a sauce boat.
THE HOTEL ST. FRANCIS COOK BOOK 243
AUGUST 19
BREAKFAST LUNCHEON
Fresh raspberries with cream Grapefruit, cardinal
Omelet with chives. Fried eggs, Infante
Rolls Imported Frankfort sausages
Coffee Potato salad
Limburger cheese with pumpernickel
Rye bread
Coffee
DINNER
Consomme with celery and rice
Antipasto
Fillet of sole, au vin blanc
Roast chicken
Asparagus, Hollandaise
Potato croquettes
Romaine salad
Lemon darioles
Coffee
Fried eggs, Infante. Cook some chickens' livers saute in butter, and add
a little sauce Madere. Pour the livers around some fried eggs.
Imported Frankfurter sausages. These sausages can be obtained in cans.
Remove from can immediately upon opening, otherwise they will turn bad.
Put the sausages in water almost at the boiling point, and keep them at that
temperature for twelve minutes, but do not let them boil. Serve on a platter,
garnished with parsley in branches.
Consomme with celery and rice. Cut a stalk of celery in small squares,
wash well, and boil in salted water until soft. Boil about one-quarter of a
pound of rice in salted water until soft. Serve both in three pints of hot well-
seasoned consomme.
Omelet with chives. Beat eight eggs, season with salt and pepper, add
one spoonful of chives sliced very fine, and cook the omelet in the usual manner.
244 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 20
BREAKFAST LUNCHEON
Blackberries with cream Cantaloupe
Plain pancakes Eggs, Meyerbeer
Breakfast sausages Cold ham and tongue, meat jelly
Rolls Chiffonnade salad
Coffee German prune cake
Demi tasse
DINNER
Potage brunoise, with rice
Carciofini
Boiled codfish, Flamande
Potatoes, natural
Sweetbreads, sans gene
Roast turkey, cranberry sauce
Broiled sweet potatoes
Stewed corn
Sliced tomatoes, vinaigrette
Corn starch blanc mange with
sabayon
Coffee
Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and
a slice of truffle on top of each one. Pour a little sauce Madere over the white
of the eggs.
Potage brunoise, with rice. To three pints of consomme brunoise add
one-quarter of a pound of boiled rice.
Boiled codfish, Flamande. Put three slices of fresh codfish, cut about
one and one-half inches thick, in a kettle with water. Season with salt, add
one-half glass of vinegar, bring to a boil, and let stand at the boiling point
for half an hour. Then place on a folded napkin, with parsley in branches,
and two lemons cut in two. Serve sauce Flamande separate.
Sauce Flamande. Heat two ounces of butter in a casserole, add two
spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in
which the codfish was cooked, one spoonful of French mustard, a little salt
and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for
twenty minutes, strain through a fine cheese cloth, and put back in casserole.
Then add, little by little, three ounces of good butter. When the butter is
melted add the juice of a lemon and some fresh-chopped parsley.
Sweetbreads, sans gene. Put some braised sweetbreads on a platter, and
garnish with one stuffed head of fresh mushroom to each person. Cover with
sauce Colbert.
THE HOTEL ST. FRANCIS COOK BOOK 245
AUGUST 21
BREAKFAST LUNCHEON
Baked pears with cream Canape thon marine
Broiled salted mackerel Cold eggs, Riche
Boiled potatoes Broiled lamb chops
Rolls French fried potatoes
Coffee Cold artichokes, vinaigrette
Cottage cheese with crackers
Coffee
DINNER
Puree of lentils with tapioca
California ripe olives
Broiled pompano, fleurette
Duchess potatoes
Boiled fowl, celery sauce
Spinach, English style
Orange darioles
Demi tasse
Canape thon marine. Butter four pieces of toast, lay thin slices of thon
marine on top, spread a little mayonnaise over all with a knife, garnish the
edges with chopped boiled eggs and chopped parsley. Serve on a napkin
with parsley in branches, and quartered lemons.
Cold eggs, Riche. Make four eggs Mollet. When the eggs have become
cold cut with the point of a knife, and let the yolks run out. Then fill with a
few chopped anchovies, place on a china platter, and cover with sauce Figaro.
Puree of lentils with tapioca. Mix one quart of puree of lentils with one
pint of consomme tapioca.
Boiled fowl. Put a soup hen on the fire in two quarts of water, add a
little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek,
one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve
with cream, celery, oyster, or other sauce ; as you may desire.
Celery sauce. Warm three ounces of butter in a casserole ; add two stalks
of celery, cut in small squares, well-washed and dried ; and one and one-half
spoonful of flour. Heat through, and then add two pints of chicken broth
and a little salt. Boil until the celery is soft ; then bind with the yolks of two
eggs and a cup of cream.
246 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 22
BREAKFAST LUNCHEON
Sliced peaches with cream Casawba melon
Oatmeal Eggs Lenox
Rolls Tripe saute, Lyonnaise
Coffee Mashed potatoes
Field salad
Raspberry tartelette
Demi tasse
DINNER
Consomme Colbert
Radishes. Salted almonds
Lobster en court bouillon
Roast leg of lamb
String beans
Potatoes au gratin
Fried egg plant
Watercress salad
Whipped cream in cups
Lady fingers
Coffee
Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in
four. Put the eggs in one-half cup of cream sauce, and season with salt and
pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce
on top, sprinkle with grated cheese, put small bits of butter on top, and bake
in oven until brown.
Consomme Colbert. Add to consomme printanier one poached egg for
each person. Sprinkle with chopped chervil.
Lobster en court bouillon. Heat in a saute pan one spoonful of olive oil
and one ounce of butter. Add two leeks and one onion sliced fine. Fry till
crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one
bouquet of tied parsley, one pint of fish broth, one clove of garlic, some
chopped parsley, and two tomatoes cut in four. Then add two live lobsters
cut in pieces one inch thick, including the shell and claws. Season with salt
and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When
done remove the bay leaf, clove and bouquet of parsley, and serve with the
broth and all.
Whipped cream in cups. Whip some cream quite stiff, and add a little
powdered sugar and vanilla. Fill some cups; decorate the tops with some
of the same whipped cream, but put on in fancy shape with the aid of a pastry
bag. Serve with lady fingers.
THE HOTEL ST. FRANCIS COOK BOOK 247
AUGUST 23
BREAKFAST LUNCHEON
Blackberries with cream Hors d'oeuvres varies
Plain poached eggs on toast Cold consomme in cups
Broiled bacon Omelet Imperatrice
Rolls English mutton chop, tavern
Uncolored Japan tea Escarole and chicory salad
Roquefort cheese with crackers
Assorted fruit
Demi tasse
DINNER
Puree of white bean soup, Allemande
Plain celery
Sand dabs, meuniere
Sugar-cured ham glace, champagne
sauce
Spinach in cream
Potatoes au gratin
Wine jelly with whipped cream
Assorted cakes
Coffee
Omelette Imperatrice. Slice a breast of boiled chicken, and mix with half
a cup of cream sauce. Season with salt and pepper. Make the omelet, and
before turning over on platter lay the chicken stew in the center. Pour thin
cream sauce around the omelet.
Puree of white bean soup, Allemande. Make a puree of white beans as
described elsewhere. Add four Frankfort sausages, peeled and cut in thin
slices.
Sugar-cured ham glace. Put a ham in a kettle and cover with cold water.
Bring to a boil, and allow to simmer on side of range, at boiling point, for
about three hours. Then pull the skin from the ham, sprinkle heavily with
powdered sugar, place in a roasting pan, put a pint of sherry wine in the
bottom, set in oven, and roast until brown. Serve on a platter garnished with
watercress. Serve champagne sauce separate.
Wine jelly with whipped cream. Make some wine jelly as described
elsewhere. Pour into -moulds and set in ice box until firm. Unmould on a
cold dish, and decorate with sweetened whipped cream.
248 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 24
BREAKFAST LUNCHEON
Sliced bananas with cream Cantaloupe
Browned corned beef hash Eggs, Opera
Rolls Spring lamb Irish stew
Coffee French pastry
Coffee
DINNER
Consomme with Italian paste
Lyon sausage
Stewed striped bass, Americaine
Hollandaise potatoes
Roast chicken
Succotash
Cauliflower, Polonaise
Hearts of lettuce salad
Corn starch blanc mange with berries
Macaroons
Demi tasse
Eggs, Opera. Garnish some shirred eggs on one side with asparagus tips
in butter, and on the other side with chickens' livers saute au Madere.
Consomme with Italian paste. Boil some Italian paste in salted water
for eight minutes. Then drain off water, and cool the paste in cold water.
Serve in hot consomme, with grated cheese separate.
Stewed striped bass, Americaine. Cut four pounds of striped bass in
pieces two inches thick. Put them in a buttered saute pan with an onion
chopped fine ; season with salt and pepper, add a glassful of white wine, and
one quart of canned tomatoes just as they come from the can ; and a bouquet
garni. Cover, and simmer for half an hour. Then remove the fish to a platter,
take out the bouquet garni, and reduce the broth one-half. Add, little by little,
three ounces of sweet butter, stir until the butter is melted, add a little
chopped parsley, and pour over the fish.
Corn starch blanc mange. Put a pint of milk on the fire. Moisten three
spoonfuls of corn starch in a little cold milk, and then stir it into the boiling
milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few
minutes, and pour into small moulds. When cold, unmould, and serve with
cold cream.
Corn starch blanc mange with Sabayon. Prepare as above, and serve
covered with thick Sabayon sauce.
Corn starch blanc mange with berries. Prepare a corn starch blanc
mange, and serve with sweetened strawberries, raspberries, blackberries, or
loganberries, around the edge of the dish.
Corn starch blanc mange with stewed fruit. Serve corn starch blanc
mange with cold stewed apples, pears, peaches, plums, or apricots, around
the bottom of the dish.
Corn starch food. (For infants or invalids.) Boil one pint of milk. Add
three tablespoonfuls of corn starch diluted with a little cold water, and two
ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve
hot or cold.
THE HOTEL ST. FRANCIS COOK BOOK 249
AUGUST 25
BREAKFAST LUNCHEON
Grapes Tomatoes, surprise
Scrambled eggs with tomatoes Eggs, de Lesseps
Rolls Rump steak, Dickinson
Coffee French fried potatoes
Jerusalem artichokes in cream
Camembert cheese with crackers
Assorted fruit Demi tasse
DINNER
Puree of turnips, Caroline
Mortadella. Salted almonds
Broiled fillet of sole, maitre d'hctel
Leg of veal, au jus
Carrots, Vichy
Peas in butter
Chateau potatoes
Field and beet salad
Strawberry ice cream
Assorted cakes
Coffee
Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and
s-queeze out the water. Then cut in small squares, and put in a saute pan
with one ounce of butter, season with salt and pepper, and simmer until done.
Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a
little more salt and pepper ; and then scramble with the tomatoes.
Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out
the centers with a small spoon. Season the inner side of the tomatoes with
salt and pepper, and turn upside down so the water will run out. Cut some
celery in small dices, wash well, and mix with mayonnaise sauce, season with
salt and pepper; and then fill the tomatoes. Serve on lettuce leaves.
Eggs, de Lesseps. Butter shirred egg dishes, crack two eggs in each,
and lay one-quarter of a calf's brains that has been previously heated, on each.
Season with salt and pepper, and set in oven for a few minutes. Put a small
piece of butter in a frying pan and cook until smoking, and nearly black ; pour
over the egg and brain. Put a spoonful of vinegar in the frying pan and heat,
and also pour over the egg. Sprinkle with a little chopped parsley and a few
capers.
Rump steak, Dickinson. Broil a rump steak, and place on a platter.
Parboil four slices of beef marrow and lay on top with some green and red
peppers cut in triangular shapes. Pour sauce Colbert around the steak.
Jerusalem artichokes in cream. Peel a quart of Jerusalem artichokes,
and put in a casserole with water, salt and a piece of lemon. Boil until done,
drain off the water, and cut the artichokes in any shape desired, or sliced.
Make a pint of cream sauce, put the artichokes in it, and boil for a few min-
utes. Season well.
Puree of turnips, Caroline. Peel six turnips, cut in four, put in a cas-
serole with two quarts of chicken or veal broth, half a pound of rice, and a
bouquet garni. Boil until done, remove the bouquet, and strain through a
fine sieve. Put back in the casserole, bring to a boil ; and add slowly, bit by
bit, four ounces of sweet butter ; season with salt and pepper, and serve with
small pieces of bread cut in dices and fried in butter.
Mortadella. Imported Italian sausages, which comes in cans, sliced.
Very fine.
250 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 26
BREAKFAST LUNCHEON
Stewed prunes Eggs, Don Juan
Buckwheat cakes, maple syrup Broiled veal kidneys, with bacon
Crescents Lyonnaise potatoes
English breakfast tea Celery Victor
Napoleon cake
Coffee
DINNER
Consomme Chatelaine
Queen olives
Fried soft clams, Tartar sauce
Tenderloin of beef, Cardinalice
Lima beans, au paprika
St. Francis potatoes
Endives salad
Mirlitons
Coffee
Eggs, Don Juan. Make four pieces of toast, lay six fillets of anchovies
on each, and cover with scrambled eggs.
Consomme Chatelaine. Equal parts of small chicken dumplings, boiled
rice and new peas, served in hot consomme.
Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams
and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry
in swimming hot lard or butter. Season with salt, place on a platter, on a
napkin; and garnish with fried parsley and quartered lemons. Serve Tartar
sauce separate.
Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced
truffles heated in Madeira wine, on top. For each person, garnish with one-
half tomato seasoned with salt and pepper, a small bit of butter placed on top
and baked in the oven, and one pimento heated in butter. Serve separate,
sauce Bearnaise and tomato sauce mixed. This is also a good way to serve
tenderloin or sirloin steaks.
Lima beans, au paprika. Boil one quart of Lima beans in salted water.
When done drain off the water. Heat through in a casserole, two ounces of
butter and six chopped shallots. Then add one teaspoonful of flour and one
teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil
for ten minutes. Then add the Lima beans, and simmer for a few minutes.
If necessary, add a little more salt.
Mirlitons (cake). Beat well together four eggs and three ounces of
sugar. Add one gill of orange flower water and one pint of cream. Strain,
and put into tartelette moulds lined with tartelette dough rolled very thin.
Dust some powdered sugar over them, and bake in a moderate oven.
THE HOTEL ST. FRANCIS COOK BOOK 251
AUGUST 27
BREAKFAST LUNCHEON
Cantaloupe Cold celery broth
Ham and eggs Cold salmon, mayonnaise
Rolls Sliced cucumbers
Coffee Roquefort cheese and crackers
Coffee
DINNER
Potage bourgeoisie
Pirn olas
Skate fish au beurre noir
Potatoes, nature
Boiled beef, horseradish sauce
German cabbage
Roast squab
Chiffonnade salad
Biscuit glace, vanilla
Assorted cakes
Coffee
Cold celery broth. Wash two stalks of celery, and cut in small pieces.
Put in a vessel with three pounds of chopped raw shin of beef, the whites of
six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one
gallon of stock or bouillon ; or three quarts of water ; and boil for two hours.
Strain through a fine cloth, put in ice box, and serve when cold.
Potage bourgeoisie. In a kettle put a fresh brisket of beef, two marrow
bones, and a handful of salt ; and cover with cold water. Bring to a boil, skim
well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of
celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful
of whole black peppers. Boil slowly for about three hours and a half; then
remove the beef; and take out the leeks and carrot and cut them in small
round pieces. Take the fat off of the broth, and strain the broth over the leeks
and carrot. Boil for a few minutes, and season with salt and pepper. Before
serving add some chopped chervil, and some bread crusts cut in half inch
squares, and fried in butter.
German cabbage. Heat three ounces of butter in a casserole, add three
chopped onions, and simmer until done. Then add one spoonful of flour and
one pint of bouillon from boiled beef, season with salt and pepper; and then
add two heads of sliced Savoy cabbage, and cover the pot. Cook for one
hour; then add one-half glass of white wine vinegar, and one spoonful of
chopped parsley, and boil for thirty minutes.
252 THE HOTEL ST. FRANCIS COOK BOOK
AUGUST 28
BREAKFAST LUNCHEON
Sliced figs with cream Olive and anchovy salad
Hominy Eggs, Canada
Pulled bread Broiled pigs' feet Chow chow
Chocolate Potatoes, surprise
Corn starch blanc mange with stewed
fruits
Demi tasse
DINNER
Potage Colbert
Salted hazelnuts
Eels, mariniere
Roast leg of mutton
String beans with shallots
Mashed potatoes
Endives salad
Dariolets, Duchess
Coffee
Olive and anchovy salad. Lay on a ravier, or flat celery dish, two dozen
fillets of anchovies, crosswise. Cut the stones out of one dozen large queen
olives, and slice the olives thin. Lay them over the anchovies, sprinkle with
a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and
a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and
chopped parsley.
Eggs, Canada. Cut the tops from four solid even-sized tomatoes, scoop
out the insides, season with salt and pepper, break a raw egg in each, put a
small piece of butter on top, season with salt and pepper, place on a buttered
plate and bake in the oven for about eight or ten minutes. Serve on a china
platter with a little tomato sauce around the tomatoes. Sprinkle with chopped
parsley.
Potatoes, surprise. Bake four medium-sized potatoes, cut off the tops,
and scoop out the insides. Mix the insides with two ounces of sweet butter,
a little chopped chives, and salt and pepper. Mix lightly with a spoon, and
refill the potatoes. Replace the top, and bake in oven again for three minutes.
Serve on napkins.
Potage Colbert. Wash and dry two heads of chicory salad, slice fine,
and fry in a casserole in three ounces of butter. Then add one and one-half
ounces of flour, three pints of veal or beef broth, and one bouquet garni ; and
boil for an hour. Remove the bouquet, and strain the rest through a fine sieve.
Put back in the vessel, season to taste with salt and Cayenne pepper, and when
nearly boiling add the yolks of two eggs beaten with one cup of cream.
Before serving add one lightly-poached egg to each person.
Eels, mariniere. Remove the skin, and cut an eel in pieces three inches
long. Put in a buttered pan, add one dozen finely chopped shallots, one glass
of white wine, and one cup of fish broth. Cover, and boil until the eels are
done. Then place on a platter. Heat one ounce of butter in a casserole, add
a spoonful of flour and the broth in which the eels were cooked, and boil for
five minutes. Bind with the yolks of two eggs and one-half cup of cream,
add a little chopped parsley, and pour over the fish. Do not strain the sauce.
String beans with shallots. Boil two pounds of string beans in salted
water. Simmer, without allowing to color, six chopped shallots in two ounces
of butter. Then add the string beans, one ounce of butter, and some chopped
parsley, season with calt and pepper, and simmer for a few minutes.
THE HOTEL ST. FRANCIS COOK BOOK 253
AUGUST 29
BREAKFAST LUNCHEON
Stewed dried fruit Grapefruit with cherries
Boiled eggs Eggs Benoit
Dry toast English mutton chops, Kentucky
Coffee sauce
Broiled sweet potatoes
Romaine salad
Brie cheese with crackers
Coffee
DINNER
Consomme tapioca, ecrevisse butter
California ripe olives
Sand dabs, meuniere
Roast turkey, cranberry sauce
Green corn
Spinach with eggs
Rissolee potatoes
Cold artichoke, vinaigrette
Roman punch
Assorted cakes
Coffee
Eggs Benoit. Spread some pate de foie gras on four pieces of toast, lay
a poached egg on top of each ; and a head of fresh mushrooms saute in butter
on top of each egg. Cover with Madeira sauce.
English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky
sauce separate.
Kentucky sauce. Put in a casserole one pint of claret, half a pint of
whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup,
quarter of a pound of brown sugar, a little salt and one-half teaspoonful of
tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch
mixed with a little cold water. Boil for ten minutes, and then strain. Serve
with mutton or game.
Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or
other fruit, and soak in cold water for about one hour. Then drain, add a
little sugar, to taste, and boil until soft. Allow to become cold before serving.
Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter). Make two
quarts of consomme tapioca, and while boiling add, little by little, three ounces
of ecrevisse butter. When the butter is melted, and while the soup is boiling,
add a little Cayenne pepper and a pony of cognac, and serve.
254
THE HOTEL ST. FRANCIS COOK BOOK
BREAKFAST
Apple sauce
Plain omelet
Pulled bread
Cocoa
AUGUST 30
LUNCHEON
Canape of fresh caviar
Eggs Chambord
Breaded veal cutlets
Macaroni Caruso
Edam cheese with crackers
Coffee
DINNER
Potage Plessy
Celery
Boiled turbot, Hollandaise
Potatoes, nature
Sirloin steak, Bordelaise
Broiled fresh mushrooms
Souffle potatoes
French asparagus, melted butter
Chicory salad
Raspberry water ice
Assorted cakes
Coffee
Eggs Chambord. Poached eggs on toast, covered with sauce Chambord.
Sauce Chambord. Put in a casserole the head of a salmon cut in small
pieces. Add three ounces of butter, one sliced carrot, one onion, a little
parsley in branches, one bay leaf, four cloves, one spoonful of whole black
peppers, one clove of garlic, and a little salt. Simmer until the head is cooked,
then add one pint of claret and reduce until nearly dry. Then add one quart
of fish broth or stock and boil for ten minutes. Thicken with two ounces of
butter and one ounce of flour kneaded together, mix well, add two tablespoon-
fuls of anchovy essence, and boil for five minutes. Strain through a fine sieve,
put back in casserole, bring to a boil, add two ounces of fresh butter, whip well,
and season with salt and Cayenne pepper. Strain through fine cheese cloth.
Serve with fish or eggs.
Macaroni Caruso. Boil one pound of macaroni in salted water. When
done drain off the water, add one-half pound of sliced fresh mushrooms saute
in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half
cup of grated cheese. Also serve grated cheese separate.
Potage Plessy. Slice ten onions very fine, and put in a casserole with a
quart of water, bring to a boil, and then drain. Heat three ounces of butter
in a casserole, then add two ounces of flour and two quarts of bouillon, and
stir well. Then add the onions, season with salt and pepper, boil for an hour,
and strain through a fine sieve. Put back in the casserole and add two ounces
of sweet butter. When the butter is melted add bread crumbs fried in butter.
THE HOTEL ST. FRANCIS COOK BOOK 255
AUGUST 31
BREAKFAST LUNCHEON
Fresh raspberries with cream Cantaloupe
Baked beans, Boston style Eggs Bernadotte
Boston brown bread Calf's head, vinaigrette
Coffee Plain boiled potatoes
German prune cake
Demi tasse
DINNER
Potage Montglas
Dill pickles
Boiled striped bass, Indian soy sauce
Chicken saute, Alsacienne
Peas a la Frangaise
Chicory salad, Escoffier dressing
Floating island
Macaroons
Coffee
Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two
fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with
one dozen sliced queen olives, and pour over the eggs.
Potage Montglas. Mix one pint of puree of tomatoes with one quart of
Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip
of a smoked beef tongue cut in small squares, and one-quarter of a pound of
macaroni cut in pieces one inch long. Serve grated cheese separate.
Boiled striped bass, Indian soy sauce. Put a whole striped bass in a fish
kettle, cover with cold water, add a handful of salt, two sliced lemons, one
small piece of ginger root, one sliced onion, and a bouquet garni. Bring to
a boil, and set on side of stove at boiling point for twenty minutes. When
done place on a platter, on a napkin, and garnish with small round boiled
potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.
Indian soy sauce. Put two ounces of butter in a casserole, add two
chopped shallots, and heat. Then add one spoonful of flour, one pint of
boiling milk, one-half pint of Indian soy sauce, and season with salt and
Cayenne pepper. Boil for a few minutes ; then add a cup of thick cream and
the juice of a lemon. The Indian soy sauce may be obtained in bottles.
Chicken saute, Alsacienne. Cut a chicken in four. Heat one ounce of
butter in a saute pan, add the chicken, season with salt and pepper and a
chopped shallot, and cook until golden yellow. Then add one-half spoonful
of flour, and toss. Then add one-half glass of white wine, one cup of bouillon,
and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a
platter garnished on one side with noodles, and on the other side with flour
dumplings. Sprinkle with chopped parsley.
Escoffier dressing. Mix well together one-fourth cup of imported Escof-
fier sauce, which may be obtained in bottles, three-fourths of a cup of Chili
sauce, a cup of mayonnaise to which has been added the juice of half a lemon,
a little chives cut fine, and salt, pepper and paprika to taste. Pour over the
salad.
256 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 1
BREAKFAST LUNCHEON
Orange marmalade Canape de sardine
Buckwheat cakes Eggs Grazienna
Breakfast sausages Pork tenderloin, sauce piquante
Rolls Lorraine potatoes
Coffee Dandelion salad
Oregon cream cheese with crackers
Coffee
DINNER
Little Neck clams
Fish broth, with whipped cream
Chow chow
Broiled barracouda, sauce Rouge-
mont
Potato brioche
Tournedos, Cafe Julien
String beans with tomatoes
Escarole salad
Strawberries a la mode
Assorted cakes
Demi tasse
Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream
sauce and a little salt and sugar. Heat well, and place on a platter. Put four
fried eggs on top of the peas and pour a little tomato sauce around the bottom
of the platter.
Fish broth with whipped cream. Make a fish broth, serve whipped cream
and cheese straws on the side.
Potato brioche. Make a potato croquette preparation. Roll out, in flour,
into the shape of a ball, place on a buttered pan, brush the tops with yolks
of eggs, and bake in oven until nicely colored.
Sauce Rougemont (cold). Chop very fine some fresh mustard and tar-
ragon, and mix with well-seasoned mayonnaise. If fresh mustard is not
available use a little French mustard.
Broiled barracouda, sauce Rougemont. Split a barracouda, season well
with salt and pepper, roll in oil, and broil. Place on a platter and garnish
with parsley in branches and quartered lemons. Serve sauce Rougemont
separate.
Tournedos, Cafe Julien. Take tournedos, or filet mignons, or small ten-
derloin steaks, or sirloin steaks ; season well with salt and pepper, roll in oil,
and broil. When done place on a platter, and garnish, for each person, with
one fresh boiled artichoke bottom filled with French peas. Pour sauce Ma-
dere over the meat.
String beans with tomatoes. Peel and cut four tomatoes in four. Put
in a casserole with one ounce of butter, season with salt and pepper, and
simmer for ten minutes. Add two pounds of fresh boiled string beans, and
two more ounces of fresh butter. Season with salt and pepper to taste, and
simmer for five minutes. Sprinkle with parsley chopped fine.
THE HOTEL ST. FRANCIS COOK BOOK 257
SEPTEMBER 2
BREAKFAST LUNCHEON
Sliced pineapple Little Neck clam cocktails
Fried eggs with salt pork Eggs a la tripe
Rolls Cold roast beef
Coffee String bean salad
Duchess darioles
Demi tasse
DINNER
Potage Maintenon
California ripe olives
Pompano saute, meuniere
Roast duckling, apple sauce
Baked creamed squash
Sweet potatoes saute
Green peas
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee
Fried eggs with salt pork. Put four slices of salt pork in a frying pan
and fry until done. Then break four eggs on top of the pork, season with a
little pepper, and bake in oven for three minutes.
Dariole Duchess. Mix one ounce of flour and three ounces of sugar with
two whole eggs and five yolks. Then add one pint of milk to which has been
added six crushed macaroons. Line about a dozen dariole moulds, or small
timbales, with tartelette dough, or puff paste parings. (Paste left over when
making vol au vent or puff paste cakes). The paste should be rolled out very
thin. Into the bottom of each lined mould place a little chopped candied fruit,
then fill with the above preparation. Dust some powdered sugar on top, and
bake in a rather hot oven. Unmould and serve with fruit sauce.
Potage Maintenon. Put a soup hen and two pounds of veal bones in a
pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one
stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil,
skim well, and then simmer until the fowl is done. Then take out the fowl
and cut the white meat in small squares. Strain the broth. Heat in a casse-
role four ounces of butter, add one-half cup of rice and two and one-half ounces
of flour. When heated through add the broth, stir well, and let it simmer
slowly. When once boiling be careful that the rice does not stick to the
bottom and burn. Also be careful when stirring that you do not break the
rice. Taste, season with salt and a little Cayenne pepper; and when the
rice is soft thicken the soup with the yolks of four eggs mixed with a cup of
cream and a very little grated nutmeg. Do not let the soup boil after adding
the thickening.
258 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 3
BREAKFAST LUNCHEON
Fresh raspberries and Cantaloupe and watermelon, surprise
strawberries with cream Shirred eggs, Caroli
Calf's liver and bacon Veal kidneys saute, au Madere
Rolls Mashed potatoes
Coffee Salade Bresilienne
Camembert cheese with crackers
Coffee
DINNER
Consomme brunoise and vermicelli
Pickles. Radishes
Planked black bass
Cucumber salad
Deviled chickens' legs with
Virginia ham
Spinach with cream
Egg plant, Sicilienne
French pastry
Demi tasse
Cantaloupe and watermelon, surprise. Cut out with a round Parisian
spoon equal parts of cantaloupe and watermelon. Mix, and serve in grape-
fruit supreme glasses. Serve salt, pepper and powdered sugar separate.
Eggs, Caroli. Place in a buttered shirred egg dish one slice of smoked
beef tongue, break two eggs on top, season with salt and pepper, sprinkle with
grated cheese, put small bits of butter on top, and bake in oven until brown.
Consomme brunoise and vermicelli. One quart of consomme brunoise
mixed with one pint of consomme vermicelli. Serve grated cheese separate.
Planked black bass. Season a whole black bass with salt and pepper,
and lay on a buttered plank. Put a little butter on top of the fish, and set in
oven to bake. When the fish is done make a border around the edge of the
plank with potato croquette preparation, using a pastry bag with a star tube
to squeeze the potato through. Then set back in oven and cook until the
border is brown. Pour two spoonfuls of maitre d'hotel butter over the fish,
and garnish with parsley in branches and quartered lemons.
Deviled chickens' legs and Virginia ham. Use the legs from soup hens
or roasted chickens. Spread with a mixture of half English and half French
mustard, roll in bread crumbs, sprinkle with olive oil, broil, and place on a
platter. Broil one slice of Virginia ham for each person, and lay on top of the
chickens' legs. Pour tomato sauce around them.
Egg plant, Sicilienne. Peel an egg plant and cut in thin slices. Mix in
a bowl two cups of grated cheese, one egg, half a cup of very thick cream,
a little chopped chives, salt and a little Cayenne pepper. Spread on a slice of
egg plant, and lay another slice on top, in the form of a sandwich. Roll in
flour, then in beaten eggs, and finally in bread crumbs. Fry in very hot
swimming butter, and serve on folded napkin.
THE HOTEL ST. FRANCIS COOK BOOK 259
SEPTEMBER 4
BREAKFAST LUNCHEON
Stewed prunes Hors d'oeuvres assortis
German pancakes Cold consomme in cups
Corn muffins Baked oysters, Cruyere
Ceylon tea Russian salad
Mirlitons au rhum
Coffee
DINNER
Potage Ruffo
Queen olives
Bouillabaisse Marseillaise
Roast leg of lamb
Corn a la Marie
Potato croquettes
Lima beans in butter
Chicory and romaine salad
Vanilla ice cream
Lady cake
Demi tasse
Baked oysters, Cruyere. Season one dozen oysters on the half shell with
salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit
of butter on top, and bake in a very hot oven for six minutes. Serve in the
shells, on a platter, garnished with quartered lemons.
Mirlitons au rhum. Beat until very light, six eggs, six ounces of pow-
dered sugar, and six ounces of almonds chopped very fine. Then add two
tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter.
Pour into tartalette moulds, that have been lined with very thin dough. Dust
the tops with powdered sugar, and bake in a rather hot oven. Glace the tops
with thin icing flavored with rhum.
Potage Ruffo. Mix one quart of puree of tomato soup with one pint of
consomme, add one-half pound of macaroni that has been boiled in salted
water, and cut in pieces one-half inch long. Serve grated cheese separate.
Corn a la Marie. Put two ounces of butter and two peeled and quartered
tomatoes in a casserole, and simmer for five minutes. Then add the corn
cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and
simmer for five minutes.
Lady cake. One pound of sugar, three-quarters of a pound of sweet
butter, one pound of flour, two ounces of corn starch, half a teaspoonful of
baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar
with the butter and half of the whites of eggs. Mix the flour, corn starch and
baking powder together, and add it to the first mixture. Beat the remainder
of the whites of eggs until very hard, and add them to the preceding. Add
the rose flavoring, mix lightly, put in mould and bake in the same manner as
pound cake.
260 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 5
BREAKFAST LUNCHEpN
Orange marmalade Grapefruit with chestnuts
Poached eggs with bacon Eggs Mollet, Auben
Rolls Lamb hash, Sam Ward
Coffee Escaloped tomatoes
Sierra cheese with crackers
Coffee
DINNER
Blue Point oysters on half shell
Consomme federal
Salted Brazil nuts
Boiled Lake Tahoe trout, Hollandaise
Potatoes, nature
Sweetbreads braise, Georginette
Roast chicken
New beets, Californienne
Baked kohl rabi
Hearts of lettuce, egg dressing
Lemon water ice
Lady fingers
Demi tasse
Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each,
and pour a little sauce Italienne over them.
Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion
in a casserole and simmer until yellow. Then add one pound of raw potatoes
cut in small squares, and two pounds of left-over lamb cut in the same manner ;
season with salt and pepper, add one cup of bouillon, cover, and simmer for
nearly an hour. Then dish up and sprinkle with chopped parsley.
Escaloped tomatoes. Drain into a bowl the juice from canned tomatoes.
Butter a baking dish, cover the bottom with a layer of the tomatoes, add bits
of butter, season with salt and pepper, and sprinkle with fresh bread crumbs.
Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish
is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in
oven for twenty minutes. Serve in same dish.
Consomme federal. Make a consomme royal, season with a little Cayenne
pepper, and add six thin slices of truffle for each person.
Sweetbreads braise, Georginette. Make a puree of sorrel (see vegetable) .
Add to the puree some sliced canned mushrooms ; or fresh mushrooms saute
in butter. Put the sorrel on a platter, lay sweetbreads braise on top, and
pour the gravy around the bottom of the platter.
New beets, Californienne. Put in a saute pan two ounces of butter, three
cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and
some fresh-cooked and peeled, small beets. Simmer for a few minutes.
Baked kohl rabi. Peel some kohl rabi, slice thin, and boil in salted water.
Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle
with grated cheese and bread crumbs in equal parts, put small bits of butter
on top, and bake in oven until brown.
THE HOTEL ST. FRANCIS COOK BOOK 261
SEPTEMBER 6
BREAKFAST LUNCHEON
Baked pears with cream Cantaloupe
Broiled salmon bellies with Eggs, Jockey Club
melted butter Cold chicken and tongue, meat jelly
Plain boiled potatoes String bean and tomato salad
Rolls American dairy cheese with crackers
Coffee Coffee
DINNER
Macaroni soup, with leeks
California ripe olives
Fillet of flounder, Chilienne
Roast loin of veal, au jus
Stuffed egg plant
Asparagus tips in cream
Cleo potatoes Escarole salad
Chocolate eclairs Demi tasse
Eggs, Jockey Club. Shirred eggs garnished with veal kidneys saute au
Madere.
String bean and tomato salad. Equal parts of fresh-boiled cold string
beans and peeled and quartered tomatoes. Put the beans around the edge
of a salad bowl and the tomatoes in the center. Serve with French dressing
and fresh-chopped parsley.
Macaroni soup with leeks. Slice six stalks of leek very thin, and put in
casserole with three ounces of butter. Simmer until the leeks are cooked;
then add two quarts of bouillon, stock or chicken broth ; and bring to a boil.
Then add six ounces of macaroni that has been boiled in salted water for
fifteen minutes and then cut in pieces one inch long. Boil again for fifteen
minutes, and season with salt and pepper. It is ready to serve when the
macaroni is soft. Serve grated cheese separate.
Fillet of flounder, Chilienne. Put four fillets of flounder in a flat buttered
baking dish, season with salt and pepper, lay four parboiled oysters on top
of each fillet, and cover all with sauce Creole. Sprinkle with grated cheese
and bread crumbs, put small bits of butter on top, and bake in oven for thirty
minutes. Serve in the same dish, sprinkled with chopped parsley.
Stuffed egg plant. Three tablespoonfuls of sweet butter, one-half cupful
of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked
chicken chopped very fine, one egg, one-half glass of white wine, one pony
of sherry wine, one tablespoonful of flour; and for seasoning use salt and
pepper, and a little grated nutmeg, if desired. Cut three egg plants in two
lengthwise, and scoop out the centers, leaving the shell a half inch thick.
Soak half a cup of bread crumbs in a little stock or bouillon for five minutes ;
then add the chicken, two spoonfuls of butter, the egg, well beaten, and the
chopped centers of the egg plant. Season, fill the egg plant shells, sprinkle
with fresh bread crumbs, put small bits of butter on top, set in pan with a
spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake
in a moderate oven. Serve on hot dishes, with the following sauce. Heat
one spoonful of flour with one spoonful of butter, add the sherry wine and a
cupful of the broth from the pan in which the egg plant was baked, and cook
for five minutes. Pour the sauce around the egg plant.
Asparagus tips in cream. Make half a pint of cream sauce, and season
well. Heat a can of asparagus tips in its own water; drain, lay in a deep
vegetable dish, and pour the cream sauce over them.
262 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 7
BREAKFAST LUNCHEON
Fresh grapes and apricots Herring salad, Moscovite
Oatmeal with cream Eggs, Germaine
Crescents Lamb chops saute, aux fines herbes
Chocolate with whipped cream Peas and shallots in cream
Mashed potatoes au gratin
Lemon pie, special
Coffee
DINNER
German carrot soup
Salami. Green olives. Celery
Sand dabs, Gaillard
Braised beef, comfortable
Green corn
Potato croquettes
Romaine salad
Fancy ice cream
Assorted cakes
Coffee
Herring salad, Moscovite. Soak half a dozen salted herrings in cold
water for two hours. Then skin them, remove the bones, slice very thin,
and place on a china platter. Chop two pickled beets, and place around the
herring. Chop separately the whites and yolks of two hard-boiled eggs, and
place on top of the herring. Pour the following dressing over all : Put in a
bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground
black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and
a little chopped cloves and parsley. Mix well.
Eggs, Germaine. Broil four large heads of fresh mushrooms and place
them on four small round pieces of toast. Put a poached egg on top of each
mushroom; and cover with sauce Colbert, to which has been added a little
chopped tarragon.
Lamb chops saute, aux fines herbes. Season eight lamb chops with salt
and pepper, and fry in melted butter. Then place the chops on a platter.
Put two ounces of butter in the frying pan, cook until the butter is brown,
and pour over the chops. Sprinkle with chopped parsley, chervil, tarragon,
and the juice of a lemon.
Peas and shallots in cream. Put in a saute pan one dozen peeled shallots
and simmer in two ounces of butter until golden yellow. Then add one quart
of shelled peas, one cup of water, a little salt and a pinch of sugar. Then put
on the cover and boil until soft. Drain off half of the broth and add one pint of
rich cream sauce. Boil again for a few minutes.
German carrot soup. Grate the red parts of six carrots and put in a cas-
serole with two ounces of butter and one chopped onion. Simmer for twenty
minutes. Then add one pint of chicken broth, or veal broth, or any kind of
stock; and one bouquet garni. Boil for twenty minutes, then remove the
bouquet, and pass the rest through a fine sieve. Put back in casserole, add
one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs
mixed with one cup of cream. Strain again ; and before serving add a quarter
of a pound of boiled noodles. Season with salt and a little Ca*yenne pepper.
Sand dabs, Gaillard. Season four sand dabs with salt and pepper, put
THE HOTEL ST. FRANCIS COOK BOOK 263
in a buttered pan, lay four raw oysters on top of each fish, add one-half glass
of white wine, cover with buttered paper, and cook in oven for ten minutes.
Then remove the paper and pour one pint of cream sauce over the fish.
Sprinkle with two chopped hard-boiled eggs, put a few bits of butter on top,
and bake in oven until brown.
Braised beef, comfortable. Braise the beef, as described elsewhere. Add
to the sauce one can of sliced mushrooms. Garnish the beef with a timbale
of spinach for each person.
SEPTEMBER 8
BREAKFAST LUNCHEON
Sliced peaches with cream Cold consomme, in cups
Picked-up codfish in cream Cold braised beef, meat jelly
Rolls Cole slaw
Coffee Omelette Celestine
Demi tasse
DINNER
Mutton broth, Kitchener
Radishes
Oysters, Newburg
Fried chicken, Savoy
Canned corn fritters
Egg plant in casserole
Lettuce salad
French pastry
Coffee
Omelette Celestine. Prepare an omelet, and before turning on platter
fill with a little currant jelly. Sprinkle with powdered sugar, and burn with
a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped
cream, and place at one end of the omelet. At the other end place some
macaroons mixed with sweetened whipped cream.
Mutton soup, Kitchener. Put in a casserole three pounds of shin of beef,
and a rack of lamb consisting of about six chops. Cover with about a gallon
of water, add a little salt, bring to a boil, and skim. Then add two carrots,
two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoon-
ful of whole black peppers tied in cheese cloth, and one-half pound of large
barley. Boil slowly. When the lamb is done remove, cut the chops apart and
lay in soup tureen. When the vegetables are done remove the bouquet and
the pepper bag ; and cut the leeks, celery, carrots and turnips in small squares.
Continue boiling the beef and barley until soft. Then remove the beef, which
may be used the following day for an entree dish if desired. Add to the soup
two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables.
Test for seasoning; and pour over the chops in the tureen. Sprinkle with
chopped parsley.
Oysters, Newburg. Put two dozen oysters, with their juice, in a pan.
Bring to a boil, drain off the broth, add one cup of cream sauce, boil once,
264 THE HOTEL ST. FRANCIS COOK BOOK
then bind with the yolks of four eggs mixed with one-half cup of cream.
Season with a little salt and Cayenne pepper, let come nearly to a boil, and
add one-half glass of sherry wine. Serve in a chafing dish.
Fried chicken, Savoy. Joint two small frying chickens, season with salt
and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs.
Fry in swimming hot melted butter. When done pour a cupful of tomato
sauce on a platter, lay the chicken on it, and garnish with asparagus tips a la
Hollandaise.
Canned corn fritters. One tablespoonful of melted butter, one can of
crushed corn, one cupful of flour, one teaspoonful of baking powder, three
tablespoonfuls of milk, and salt and white pepper to taste. Put all in a bowl
and mix well. Drop on a hot buttered griddle in spoonfuls, and brown on
both sides. Can be made with fresh corn if desired. Serve with roast or
fried chicken.
Egg plant in casserole. Slice very thin, one large, or two small, egg
plants, three small onions, one clove of garlic, three tomatoes, and one green
pepper. Arrange alternately in a buttered casserole, season with salt and
pepper, pour four tablespoonfuls of melted butter over all, cover, and cook
with a slow fire. Serve hot or cold.
SEPTEMBER 9
BREAKFAST LUNCHEON
Fresh strawberries with cream Poached eggs, Florentine
Boiled eggs Tripe etuve, bonne femme
Buttered toast Bischwiller potatoes
Oolong tea Alligator pear salad
Roquefort cheese with crackers
Coffee
DINNER
Oysters on half shell
Consomme Portugaise
California ripe olives
Salmon steak, Colbert
Noisettes of lamb, Ducale
Asparagus Hollandaise
York potatoes
Dandelion salad, egg dressing
Wine jelly with apricots
Silver cake
Coffee
Poached eggs, Florentine. Cut a can of pimentos in strips their full
length and about one-quarter inch wide. Heat in a saute pan with a little
butter, and seasoned with salt and pepper. Lay them on a platter, crosswise,
and place six poached eggs on top. Pour Madeira sauce around them.
Tripe etuve, bonne femme. Cut two pounds of cooked tripe in strips
about one-half inch wide and three inches long. Put two ounces of butter
and two chopped onions in a casserole, and simmer until done. Then add
spoonful of flour, and heat through. Then one glass of white wine, one pint
of stock, and the tripe. Season with salt and fresh-ground pepper, add a
THE HOTEL ST. FRANCIS COOK BOOK 265
bouquet garni, cover the casserole, and cook in oven for one hour. When the
tripe is done remove the bouquet, and add some fresh-chopped parsley.
Bischwiller potatoes. Cut two pounds of peeled potatoes lengthwise, in
eight pieces each. Put in casserole and cover with cold water, add a little
salt, and boil. When done drain off the water and put the potatoes on a long
platter. Fry until crisp two sliced onions in two ounces of butter. Pour the
butter and onions over the potatoes. Sprinkle with chopped parsley.
Consomme Portugaise. Peel four tomatoes, cut in two, squeeze out the
water, and cut in small dices. Bring three pints of consomme to a boil, add
the tomatoes and one cup of boiled rice. Canned tomatoes may be used if
desired.
Salmon steak, Colbert. Cut two slices of salmon about one inch thick.
Season with salt and pepper, roll in flour, then in beaten eggs, and then in
fresh bread crumbs. Fry in frying pan with hot melted butter. When done
place on a platter, on a napkin, and garnish with fried parsley and quartered
lemons. Serve sauce Colbert separate.
Noisettes of lamb, Ducale. Season four noisettes of lamb with salt and
pepper, and fry in saute pan with one spoonful of butter. When done place
on a platter and garnish with fresh-boiled artichoke bottoms filled with French
peas in butter. Pour sauce Madere over the noisettes.
Silver cake. Ten ounces of sugar, six ounces of butter, the whites of six
eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce
of baking powder. Mix well the sugar and the butter, and then stir in the
whites of eggs and milk. Add the flour with the baking powder mixed in,
and the rind of one lemon. Mix the whole lightly, and bake in the same
manner as pound cake.
Additional Recipes :
266 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 10
BREAKFAST LUNCHEON
Sliced nectarines with cream Casawba melon
Broiled salt mackerel Eggs Chambery
Baked potatoes Ragout a la Deutsch
Rolls German apple cake
Coffee Iced tea
DINNER
Cream of farina, lie
Sweet pickles. Salted almonds
Fillet of sole, Pondichery
Veal chops, Montgolfier
English spinach
Duchess potatoes
Escarole and chicory salad
Rice darioles
Demi tasse
Eggs Chambery. Make a puree of chestnuts, spread on four pieces of
buttered toast, lay a poached egg on each, and cover with brown sauce (sauce
Madere).
Cream of farina, lie. Bring to a boil one pint of chicken broth, then let
one-half pound of farina run into it ; and cook for about thirty minutes. Then
add one pint of boiling milk, season with salt and pepper; and boil again.
Then pass through a sieve, put back in the casserole, and bind with the yolks
of two eggs mixed with a large cup of cream. Strain again.
Fillet of sole, Pondichery. Cut four fillets of sole, season with salt and
pepper, place in a buttered saute pan, add one-half glass of white wine and
one-half cup of fish broth. Cover with buttered paper, and cook in oven for
ten minutes. Then place the fish on a platter. Make a sauce as follows : Heat
two ounces of butter in a casserole, add one heaping spoonful of flour and heat
through. Then add the broth from the fillet of sole, and an additional cup
of broth ; one spoonful of curry powder, and a cup of tomato sauce. Season
with salt and pepper, boil for a few minutes, and strain over the fish.
Veal chops, Montgolfier. Season four veal chops with salt and pepper,
and place in a saute pan with two ounces of butter and an onion cut in four.
Saute until the onion and chops are golden yellow. Then place the chops on
a platter. In the saute pan put one-half spoonful of flour, and simmer; then
add one cup of broth or stock, and boil for a few minutes. Cut a stalk of
celery in small squares, and parboil in salted water for ten minutes. Then
drain off the water, and add the celery to the sauce from the chops ; and boil
for ten minutes. Then add the chops, and simmer for ten minutes. Remove
the chops to the platter, and season the sauce well with salt and pepper. Add
one ounce of sweet butter and some chopped parsley, and pour over the chops.
Rice darioles. Cook one-quarter pound of rice in one quart of milk ; with
one-half split vanilla bean. When cooked add one-quarter pound of sugar,
one gill of cream, and the yolks of four eggs. Mix well. Line one dozen
dariole moulds with thin dough, cover the bottoms with a little apricot mar-
malade, and fill with the rice. Put a small piece of butter on top of each, and
bake in oven. Serve with apricot sauce.
THE HOTEL ST. FRANCIS COOK BOOK 267
SEPTEMBER 11
BREAKFAST LUNCHEON
Baked apples with cream Eggs Moliere
Scrambled eggs, with lobster Frogs' legs, Greenway
Rolls Cold squab
Coffee Sliced grapefruit and lettuce salad
Stilton cheese with crackers
Demi tasse
DINNER
Consomme with noodles
California ripe olives
Boiled salmon, sauce Maximilienne
Potatoes, nature
Filet mignon, Du Barry
Chiffonnade salad
Pancakes with raspberry syrup
Coffee
Eggs Moliere. Cut off the tops from four medium tomatoes, scoop out
the insides, season with salt and pepper, lay an egg Mollet in each, and fill
to the top with cream sauce to which has been added a few slices of mush-
rooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until
brown on top.
Frogs' legs, Greenway. Heat two ounces of butter in a saute pan ; then
add two dozen hind legs of frogs, cut in two and seasoned with salt and
pepper. Toss for two minutes in the pan over the fire; then sprinkle with
a spoonful of flour, and toss again ; then add a half glass of white wine and
one large cup of chicken broth, and simmer for five minutes. Then bind with
the yolks of two eggs mixed with one-half cup of cream, add a little chopped
tarragon, chives and parsley. Serve in chafing dish.
Sauce Maximilienne. Add some chopped truffles to lobster sauce.
Filet mignon, Du Barry. Broiled filet mignons garnished with fresh
bottoms of artichokes filled with cauliflower; and with a sauce Madere to
which has been added some sliced canned French mushrooms.
Pancakes with raspberry syrup. Make a French pancake dough or batter.
Cook small individual flat pancakes, place in a buttered chafing dish, and pour
a little raspberry syrup over each in turn. Serve in the chafing dish.
Scrambled eggs, with lobster. Cut the tail of a boiled lobster in small
squares, put in a saute pan with two ounces of butter, season with salt and
pepper, and simmer for a few minutes. Then add twelve beaten eggs, one-
half cup of cream, and one ounce of sweet butter. Season with salt and
pepper, and scramble in the usual manner.
268 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 12
BREAKFAST LUNCHEON
Sliced oranges Egg salad
Broiled Alaska black cod Broiled sweetbreads on toast
Baked potatoes Puree of Lima beans
Rolls Fried egg plant
Chocolate with whipped cream Royal cake
Iced tea
DINNER
Blue Points, mignonette
Puree of peas, with noodles
Celery. Pim olas
Planked striped bass
Roast chicken
Young artichokes, en cocotte
Baked sweet potatoes with sugar
Cold asparagus, mayonaise
Fancy ice cream
Alsatian wafers
Demi tasse
Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut
the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh-
ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil,
and some chopped chervil and parsley.
Royal cake. Bake a French sponge cake (which see), cut into four layers,
and fill between with royal butter. Glace the whole with orange icing, and
form on top a crown, using a pastry bag and some royal butter. Decorate
around the top of the cake with candied fruits.
Royal butter. The yolks of four hard-boiled eggs, six ounces of sweet
butter, one-quarter pound of powdered sugar, and one teaspoonful of orange
flower water. Crush and work the yolks smooth in a bowl, stir in the butter,
sugar and flavoring, and mix well. Allow it to become very cold; pass it
through a fine sieve and it will come out like vermicelli. Use it for cake filling
and cake decorations.
Puree of peas with noodles. Make a puree of pea soup, and to each quart
add three ounces of boiled noodles.
Young artichokes, en cocotte. Select very small California artichokes,
trim them, and put in an earthen cocotte dish with one spoonful of hot olive
oil, season with salt and pepper, cover, and cook slowly for about twenty-five
minutes. Then add to each dozen artichokes one small can of American peas,
and one head of lettuce salad sliced very thin. Cover again, and cook in oven
for about twenty minutes more.
Baked sweet potatoes, with sugar. Boil half a dozen sweet potatoes until
nearly done ; cut in half, or in thick slices ; lay in a buttered baking dish, spread
with butter, sprinkle with a spoonful of brown sugar, season with salt and
pepper, add one spoonful of hot water, set in oven and finish cooking, basting
often until brown.
THE HOTEL ST. FRANCIS COOK BOOK 269
SEPTEMBER 13
BREAKRAST LUNCHEON
Baked bananas Grapefruit with cherries
Boiled eggs Scrambled eggs, Nantaise
Dry toast Deviled ham
Coffee Puree of salad
York potatoes
Roquefort sandwiches
Coffee
DINNER
Consomme Napier
Radishes, Antipasto
Oysters Mornay
Roast leg of lamb
Stewed onions
Scalloped pumpkin and rice
Sybil potatoes
Endives salad
Roman punch
Macaroons
Demi tasse
Scrambled eggs, Nantaise. Split some sardines and lay on four pieces of
buttered toast. Cook the scrambled eggs, and pour over the sardines.
Deviled ham. Slice some boiled or raw ham, spread with French and
English mustard mixed, roll in fresh bread crumbs, and boil. Then place on
platter, and serve with sauce diable, tomato sauce, or sauce Colbert. Garnish
the platter with watercress and quartered lemons.
York potatoes. Add some boiled ham cut in small squares to Duchesse
potatoes.
Consomme Napier. Add to boiling consomme a marrow bone cut as thin
as your butcher can cut it with a saw. Serve at once.
Oysters Mornay. Parboil two dozen oysters in their own juice, then place
them on a flat buttered baking dish, season with salt and pepper, cover with
cream sauce, sprinkle with grated cheese, put small bits of butter on top, and
bake in oven until brown.
Stewed onions. Peel some small white onions, and boil in salted water
until tender. Then drain, and turn into a hot vegetable dish. Melt two table-
spoonfuls of butter in a sauce pan, stir in one tablespoonful of flour, mix well,
add one-half pint of boiling milk, season with salt and pepper, boil for five
minutes, and pour over the onions.
Scalloped pumpkin and rice. Use a buttered fireproof dish. Put in a layer
of stewed pumpkin, cover with a layer of boiled rice, then a spoonful of cream
sauce, and continue in this order until the dish is nearly full. Sprinkle with
oread crumbs, put small bits of butter on top, and bake in oven until brown.
Stewed pumpkin. Peel the pumpkin, cut in one-inch squares, place in a
well-buttered casserole, season with salt and pepper, put small pieces of butter
on top, add one spoonful of broth, cover, and bake in oven for thirty minutes.
Serve in a vegetable dish, sprinkled with chopped parsley.
270 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 14
BREAKFAST LUNCHEON
Fresh strawberries with cream Stuffed eggs, Epicure
Boiled salt mackerel, with Salisbury steak, Stanley
melted butter Spanish beans
Boiled potatoes Watercress salad
Rolls Wine jelly with peaches
Coffee Lady fingers
Demi tasse
DINNER
Toke Point oysters, mignonette
Cream of tomatoes
Ripe California olives
Sand dabs, meuniere
Roast duckling, apple sauce
Corn oysters
Green peas
Baked sweet potatoes
Lettuce salad
French pastry
Demi tasse
Stuffed eggs, Epicure. Boil six eggs until hard, remove the shells, and
cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras,
and the chopped breast of a boiled chicken. Season with salt and pepper, pass
through a fine sieve, put in bowl, add two ounces of sweet butter, mix well,
and fill the eggs. Serve on lettuce leaves.
Salisbury steak, Stanley. Pass two pounds of raw beef through a fine
meat grinder, season with salt and pepper and add a cup of thick cream. Make
four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place
on a platter. Split some bananas, roll in flour, fry in butter, and lay two pieces
on top of each steak. Pour horseradish sauce around the steaks.
Spanish beans. One pint of red kidney beans, one pint of tomatoes, one
onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound
of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of pow-
dered Spanish pepper, and a little salt and pepper. Soak the beans over night,
parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with
salt and pepper, and pour in enough water to keep it from being too sticky, or
thick. Cook slowly all day, or until the meat is tender, and the beans thor-
oughly cooked. About half an hour before serving add the Spanish pepper,
and a tablespoonful of corn meal. The cooking may be finished in a fireproof
dish, in the oven, if preferred.
Wine jelly with apricots. Fill some individual moulds, or glasses, half full
of liquid jelly, place in the center of each one-half of a canned, or fully ripe,
apricot ; and place in ice box to set. When firm, fill to the tops with more jelly,
and again set in ice box until ready to use.
Wine jelly with peaches. Prepare in the same manner as above.
Wine jelly with any kind of berries. Prepare in the same manner as
above, using selected ripe berries of any kind.
Corn oysters. Mix well together two cupfuls of grated green corn, one
beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon
into very hot fat, in a frying pan. Serve on a napkin.
THE HOTEL ST. FRANCIS COOK BOOK 271
SEPTEMBER 15
BREAKFAST LUNCHEON
Fresh raspberries with cream Hors d'oeuvres, assorted
Oatmeal Omelette Bayonnaise
Pulled bread Paprika schnitzel with spatzel
Crescents Swiss cheese with crackers
Chocolate Pears
Coffee
DINNER
Consom/ne with stuffed cabbage
Sardines
Fillet of sole, Meissonier
English mutton chops
Broiled fresh mushrooms
Colache (vegetable)
Rissolee potatoes
Escarole salad
Fancy ice cream
Assorted cakes
Coffee
Omelette Bayonnaise. For four persons, take the bottoms of two boiled
artichokes and cut in squares. Add one-half can of French mushrooms, sliced.
Mix with a very little tomato sauce. Make the omelet, and before turning
over on the platter fill with the above preparation. Make four fillets of
anchovies on top of the omelet, and pour Bearnaise sauce around it.
Pulled bread. Take a large loaf of fresh bread and remove the inside, pull-
ing it into large flakes. Put the flakes on a baking pan and bake in a moderate
oven until crisp and brown.
Consomme with stuffed cabbage. Add to hot consomme one small stuffed
cabbage to each person.
Stuffed cabbage. May be made any size, using the whole cabbage ; or as
small around as a silver half dollar, for garnishing. Parboil a whole cabbage ;
or some leaves only. Make a stuffing as follows : Soak two rolls in milk for
ten minutes, then squeeze out, and chop fine. Add one onion, chopped and
fried in butter ; one pound of sausage meat ; a whole raw egg, and some chopped
parsley, chervil and chives. Season with salt and pepper, and mix well. Fill
the whole head of cabbage if desired. Or, take two leaves and season with salt
and pepper, put a spoonful of the stuffing in the center, and fold the leaves
in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced
carrot and onion, a bay leaf and a clove. Cover with bouillon, put a buttered
paper over the top of the pan, and cook in the oven until the cabbage is soft.
If served as a vegetable serve a brown meat gravy, or sauce Madere, or tomato
sauce.
Fillet of sole, Meissonier. Trim four fillets of sole, fold them in half,
season with salt and pepper, lay in buttered saute pan, add one-half glass of
white wine and one-half cup of fish broth, cover with buttered paper, and cook
in oven for ten minutes. Put the fillets on a platter and cover with the follow-
ing sauce : Cut a carrot and a turnip in very small dices, like brunoise, and
put in a casserole with one ounce of butter. Cover the casserole, and simmer
for twenty minutes or over, but be careful that it does not burn. Put two
ounces of butter in another casserole, add a spoonful of flour and the broth
272 THE HOTEL ST. FRANCIS COOK BOOK
from the cooked sole. If too thick add a little fish stock. Boil for five minutes,
bind with the yolks of two eggs mixed with half a cup of cream, strain, and add
the carrots and turnips, from which the butter has been drained. Season well.
Colache (vegetable). Pare three good-sized summer squash, and cut in
small squares; three peeled and quartered tomatoes, and the corn cut from
four ears. Put two ounces of butter in a casserole with one chopped onion,
and simmer until the onion is yellow. Then add the squash, corn and toma-
toes, and steam slowly for about three-quarters of an hour. Season with salt
and pepper.
SEPTEMBER 16
BREAKFAST LUNCHEON
Sliced peaches with cream Cantaloupe
Ham and eggs Broiled oysters with bacon
Rolls Pig's knuckles and sauerkraut
Coffee Boiled potatoes
Assorted cheese with crackers
Coffee
DINNER
Ditalini soup, a la royal
Pickles. Ripe California olives
Sand dabs, Carnot
Larded tenderloin of beef, Sigurd
Lettuce braise
Cold asparagus, mayonnaise
Black cake
Compote of apricots Coffee
Broiled oysters with bacon. Drain the juice from two dozen large oysters,
season with salt and pepper, roll in melted butter, then in fresh bread crumbs,
place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil.
When done, place on four pieces of buttered toast, put a spoonful of maitre
d'hotel butter on top, and two strips of broiled bacon on top of all. Serve with
lemons cut in half, and parsley in branches.
Pig's knuckles and sauerkraut. If fresh pig's knuckles are used salt must
be added to the water; with salted knuckles it is unnecessary. Put the
knuckles in a kettle filled with cold water, and bring to a boil. Skim, then add
one onion, one carrot, one leek, one branch of celery, and a bouquet garni.
Boil slowly until soft. Place on a platter and garnish with sauerkraut.
Ditalini soup a la royaL Ditalini is a species of macaroni, prepared in
small pieces. Bring two quarts of chicken broth to a boil, add one-half pound
of ditalini, and boil until the paste is soft. Then bind the soup with the yolks
of three eggs mixed with half a pint of cream. Season well with salt and
pepper, and serve at once. Serve grated cheese separate.
Sand dabs, Carnot Place four cleaned and well seasoned sand dabs in a
buttered pan, add one-half glass of white wine and one-half cup of fish stock ;
cover, and cook. When done place on a platter and pour a white wine sauce
over the fish. Garnish with small patties filled with oyster crabs.
Oyster crab patties. Wash one-half pint of oyster crabs, and drain well.
Put the crabs in a saute pan .with one ounce of butter, season with salt and
THE HOTEL ST. FRANCIS COOK BOOK 273
pepper, and toss over the fire for five minutes. Then add a pony of sherry
wine, and simmer for two minutes. Then add one-half cup of cream sauce, or
white wine sauce, and fill the patties. Serve hot. For garnishing fish, make
very small patties. If served as a fish course, serve on a platter garnished with
parsley in branches.
Larded tenderloin of beef, Sigurd. Roast a larded tenderloin of beef, place
on a platter, and garnish one side with stuffed tomatoes Creole ; and the other
side with potato croquettes. Serve sauce Perigueux separate.
Black cake (Christmas cake). One pound of butter, one pound of sugar,
one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants,
one pound of citron, two pounds of seeded raisins, one-half pound of orange-
peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one-
half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the
rind and juice of two lemons. Mix thoroughly and bake.
SEPTEMBER 17
BREAKFAST LUNCHEON
Stewed prunes Cold consomme in cups
Boiled eggs Poached eggs, Dauphine
Buttered toast Broiled squab on toast
English breakfast tea Saute potatoes
Lorenzo salad
Camembert cheese with crackers
Kalte Schahle
DINNER
California oysters on half shell
Cream of corn and onions
Queen olives. Radishes
Boiled salmon, Badu-Cah
Parisian potatoes with parsley
Roast turkey, cranberry sauce
Corn fritters, Susan Jones
Peas. Endives salad
Vanilla ice cream
Seed biscuits
Demi tasse
Poached eggs, Dauphine. Lay some poached eggs on toast and garnish
with asparagus tips. Pour over the eggs some sauce Madere, to which has
been added some sliced French mushrooms.
Lorenzo salad. Cut some pears in squares, and add equal parts of water-
cress and lettuce. Season with French dressing to which has been added
two spoonfuls of chutney sauce.
Kalte Schahle. This is a German summer drink, and is made as follows :
Put in a pitcher a large piece of ice, and then add three large glasses of beer,
two large glasses of lemonade made with very little sugar, two spoonfuls of
small raisins, and three spoonfuls of grated pumpernickel.
Cream of corn and onions. Heat two ounces of butter in a casserole ; then
add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and
six grated ears of corn. Season with salt and pepper, and boil for one hour.
Then add one pint of milk, and boil again. Strain through a fine sieve, put
274 THE HOTEL ST. FRANCIS COOK BOOK
back in casserole, add one-half pint of sweet cream, bring nearly to a boil, and
add two ounces of butter. When the butter is melted, serve.
Boiled salmon, Badu-Cah. Cut two slices of salmon about one inch thick,
and put in pot in cold water; add half of a sliced onion, half of a carrot, one
bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar. Boil
slowly for twenty minutes. Serve on a platter, on a napkin, garnished with
two lemons cut in half, and parsley in branches. Serve separate, lobster sauce
to which has been added two spoonfuls of capers.
Lobster sauce. Make two pints of white wine sauce, and whip into it two
large spoonfuls of lobster butter. Season with salt and Cayenne pepper.
Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit
the lobster.
Cranberry sauce. Boil one-half gallon of ripe cranberries with one-quart
of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil
for five minutes. Pour in moulds, and serve cold.
This sauce may be made without straining if desired.
Corn fritters, Susan Jones. One pint of grated corn, half a teacupful of
milk, half a teacupful of flour, a small teaspoonful of baking powder, a table-
spoonful of melted butter, two eggs, one teaspoonful of salt, and a little pepper.
Mix, and drop from a spoon into hot fat, and fry.
Seed biscuits. Four ounces each of sugar and butter, one pound of flour,
three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough,
roll out about one-quarter inch thick, cut in round shapes, wash the tops with
beaten eggs, and bake in a medium oven.
Additional Recipes :
THE HOTEL ST. FRANCIS COOK BOOK 275
SEPTEMBER 18
BREAKFAST LUNCHEON
Baked bananas Cantaloupe
Codfish in cream Eggs, Isabella
Baked potatoes Mixed grill, special
Rolls Escarole salad
Coffee Petaluma cream cheese with crackers
Coffee
DINNER
Consomme printanier royal
California ripe olives
Ecrevisses en buisson
Boiled leg of mutton, caper sauce
Mashed turnips
Steamboat fried potatoes
Lettuce and grapefruit salad
Orange souffle glace, St. Francis
Tango cake
Demi tasse
Baked bananas. Peel six bananas and cut them in half, lengthwise.
Lay in a pan close together. Mix a little powdered cinnamon with some sugar,
and spread over the bananas. Put some small bits of butter on top, and bake
for twenty minutes. While baking, baste a couple of times with a little syrup.
Serve with its own juice.
Orange souffle glace, St. Francis. Take six nice oranges and cut off the
tops. Take out the insides. Put some sliced fruit, such as apples, oranges,
pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one-
third full. Add one-third of vanilla ice cream, and finally finish with a
meringue made of the whites of three eggs, six ounces of sugar, and the
grated rind of an orange. Dust some powdered sugar on top, and bake in a
very hot oven until brown.
Eggs, Isabella. Put some thick Creole sauce on a platter, lay four poached
eggs on top, and cover with a little cream sauce.
Petaluma cream cheese. This cheese is a specialty of Petaluma, Cali-
fornia. Serve plain ; or mixed with salt, pepper, chopped chives, and caraway
seeds. Or serve with powdered sugar and cream, separate.
Tango cake. One-quarter pound of burnt almonds, powdered very fine,
one-quarter pound of melted butter, three-quarters of a pound of sugar, two
ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated
rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of
seven eggs beaten very hard, and one pony of rum. Beat the eggs and yolks
with the sugar until light ; then add the almonds, chocolate, crumbs and lemon
rind, and mix well. Add the rum and melted butter ; and finally the whites of
eggs, mixing lightly. Line a ring mould with very thin tartelette dough, cover
the bottom with apricot jam, and then fill with the above preparation. Bake
in a warm (not hot), oven. When done, glace with icing flavored with rum.
While the icing is still soft sprinkle with assorted colored nonpareil seeds.
These seeds may be obtained of grocers dealing in fancy groceries.
Steamboat fried potatoes. Peel three fresh-boiled potatoes, and cut cross-
wise in pieces one and one-half inches thick. Fry in a pan with half butter and
half chicken fat. Season with salt and pepper, and cook until golden yellow.
276 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 19
BREAKFASAT LUNCHEON
Stewed pears with claret Shrimp salad, Anastine
Oatmeal and cream Shirred eggs, Imperial
Dry toast Breast of squab, au jus
Oolong tea Peas
Chocolate cream pie
Coffee
DINNER
Oysters on half shell
Potage Carpure
Dill pickles. Lyon sausage
Sand dabs, saute meuniere
Roast chicken
Cauliflower Hollandaise
Potatoes au gratin
Endives salad
Coffee ice cream
Anise toast
Demi tasse
Stewed pears with claret. Peel a dozen nice pears, put them in an earthen
pot, add one pint of water, one-half pint of claret, one-half pound of sugar, and
a piece of cinnamon stick. Cover the pot, and cook in oven for about two
hours. Serve cold.
Shrimp salad, Anastine. Six shallots, one-half stalk of celery, one-half
can of pimentos, and some parsley. Chop all very fine, and put in salad bowl
with two pounds of picked shrimps. Mix, and add one-half teaspoonful of salt,
some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four
spoonfuls of olive oil. Serve in a salad bowl, with leaves of lettuce around the
sides ; and with hard-boiled eggs cut in four.
Shirred eggs, Imperial. Cut fresh goose liver in small pieces, and fry in
pan seasoned with salt and pepper. Then place the liver in a buttered shirred
egg dish, break eggs on top, season with salt and pepper, and cook until the
eggs are done.
Breast of squab, au jus. Cut the breasts from four large squabs, season
with salt and pepper, and roll in flour. Heat two ounces of butter in a saute
pan, add the breasts, and fry for ten minutes. Place the breasts on a platter,
and put in the pan one spoonful of meat extract and one-half cup of stock.
Season with salt and pepper, reduce one-half by boiling, and pour over the
squab. Sprinkle with chopped parsley.
Chocolate cream pie. One quart of milk, the yolks of eight eggs, one-
half pound of sugar, two ounces of corn starch, two ounces of powdered cocoa,
and one ounce of butter. Dissolve the corn starch in a little milk, and stir into
the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter,
and bring to a boil. Then pour it into the yolks and corn starch, and set back
on the stove until it thickens. Have a pie crust already baked, fill it with this
cream, decorate the top with meringue, and set it in the oven to brown the
top. Serve cold. The above will make about two pies.
Potage Carpure. Slice a head of lettuce very fine, wash, and drain well.
Then put in a casserole with two ounces of butter, cover, and simmer for ten
minutes. Then add chicken broth, or clear veal or Lcef broth (three pints),
THE HOTEL ST. FRANCIS COOK BOOK 277
season with salt and pepper, and boil slowly for about fifteen minutes. Bind
with the yolks of three eggs mixed with half a pint of cream. Serve with
bread sliced thin, and dried in the oven, like toast.
Anise toast. One-half pound of sugar, four whole eggs, the yolks of two
eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring.
Beat the eggs, yolks and sugar over the fire until light ; then remove and con-
tinue beating until cold. Add the flour, seeds, and flavor ; dress on a buttered
pan in long strips, and bake. When cold cut in slices, and toast in the same
manner as zwieback.
SEPTEMBER 20
BREAKFAST LUNCHEON
Strawberries with cream Eggs, Derby
Broiled salt mackerel Cold chicken, Isabella
Boiled potatoes Compote of peaches
Rolls Coffee Devil cake Demi tasse
DINNER
Consomme Chartreuse. Queen olives
Terrapin saute au beurre
Roast lamb, mint sauce
Timbale of spinach
Potatoes, Hollandaise
Lettuce and grapefruit salad
Vanilla ice cream
Baises (chocolate drops) Coffee
Eggs, Derby. Cut a can of goose liver au natural in slices one-half inch
thick, season with salt and pepper, roll in flour, and fry in butter. Place on a
platter, put a poached egg on top of each slice, and pour sauce Madere, to
which has been added sliced mushrooms, over the eggs.
Cold chicken, Isabella. Boil a fat chicken. When cold, slice the breast
very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it.
Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with
salt, and place in the center of a china platter. Lay the breast of chicken on
top, and pour the rest of the sauce over all. Lay a few leaves of tarragon cross-
wise on top. At each end of the platter place two bouquets of asparagus tips.
Sprinkle with finely chopped chervil.
Baises (chocolate drops). One pound of sugar (half powdered and half
icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring.
Dissolve the chocolate, and stir into the sugar and whites of eggs, over the
fire, until all is melted and smooth; but do not let it come to a boil. Dress
on a buttered pan, like peppermint drops. Allow to dry out for a few hours,
and bake in a moderate oven.
Devil cake. One-half pound of almond paste, one-half pound of sugar,
one-half pound of butter, four ounces of grated chocolate, twelve yolks and
twelve whites of eggs, and four ounces of flour. Cream the sugar with the
butter, and work in the yolks. Rub the almond paste smooth with four of the
whites of eggs, and add, with the grated chocolate, to the sugar, butter and
278 THE HOTEL ST. FRANCIS COOK BOOK
yolks. Beat the rest of the whites of eggs very hard and stiff, and add them
to the mixture, with the flour. Fill a butered cake mould, and bake. Allow
to become cool ; then cut into three layers, and fill between with chocolate
filling. Glace the top with very dark chocolate frosting.
Consomme Chartreuse. Boil one cup of chestnuts in salted water until
tender. Then drain off the water, and pass the chestnuts through a fine sieve.
When the chestnuts are cold put in a bowl, add four whole eggs, and one pint
of lukewarm consomme ; season with salt and pepper ; mix well ; put in but-
tered timbale moulds, set them in bain-marie, and boil for twenty minutes,
when they will set like custard when cold. Turn out of moulds, and cut in
slices one-eighth inch thick. Serve in hot consomme.
Terrapin au beurre. Boil two terrapin (see index), cut up; season with
salt, pepper and a little paprika and celery salt. Heat three ounces of butter
in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a
chafing dish, add to the pan two ounces of butter, cook till brown, and pouf
over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish,
and allow to stand for a few minutes before serving.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 279
SEPTEMBER 21
BREAKFAST LUNCHEON
Sliced pineapple Canape Riga
Hominy with cream Consomme in cups
Crescents Chicken hash, with poached eggs
Russian caravan tea Roquefort cheese with crackers
Coffee
DINNER
Oysters on half shell
Bean and cabbage soup
Celery
Fillet of Tahoe trout, au vin blanc
Roast loin of pork, apple sauce
Sweet potatoes saute
Artichokes, Hollandaise
Green corn
Waldorf salad
Cold chocolate pudding
Coffee
Bean and cabbage soup. Soak two pounds of white beans in water over
night. Put in a vessel two pounds of salt pork, three pounds of shin of beef,
two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil,
and skim well. Add the beans, and boil for an hour. Then add a small head of
cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet
garni, and one mashed clove of garlic. Boil slowly for two hours, then remove
the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and
pepper, and add a little chopped parsley.
Cold chocolate pudding. One pint of cream, one-half pint of milk, the
yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half
ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little
cold water. Dissolve thq chocolate and sugar on the fire ; then add the yolks
and milk, and stir until it thickens, but do not let it come to a boil. Remove
from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine
is melted. Then strain, and cool. Whip the cream until stiff, mix with the
foregoing, and immediately pour into pudding moulds. Set in the ice box
to harden. Serve with cold chocolate sauce.
Cold chocolate sauce. Three-quarters of a pound of sugar, one-half pound
of water, and four ounces of powdered chocolate. Bring the water to a boil,
and dissolve the chocolate and sugar in it. Bring to a boil again ; take off the
fire, and allow to become cool. Serve with bavarois, puddings, blanc mange,
ice creams, etc.
Italian wine sauce, for puddings. Two ounces of sago, one-half pint of
water, one-half pint of claret, one-quarter pound of sugar, the juice of an
orange, and a pony of rum. Soak the sago in the water for over an nour ; then
boil until clear. Then add the claret, sugar, and orange juice, and continue on
fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca,
or rice pudding.
280 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 22
BREAKFAST LUNCHEON
Baked apples with cream Cantaloupe
Plain scrambled eggs Pompano en papillote
Dry toast Broiled sweetbreads on toast
Coffee Succotash
Soufflee potatoes
French pastry
Demi tasse
DINNER
California oyster cocktail
Consomme Trianon
Ripe olives
Fried eels, sauce remoulade
Breast of chicken with figs
Artichokes, sauce Italienne
Broiled fresh mushrooms
Potatoes a la Reine
Romaine salad, Roquefort dressing
Biscuit glace, St. Francis
Alsatian wafers
Coffee
Consomme Trianon. Cut some green, red, and natural royal in triangle
shapes, and serve in hot consomme.
Consomme with green royal. Mix four eggs with one pint of warm con-
somme, add green coloring, strain, put in buttered timbale moulds, and cook in
bain-marie. Cut in any shape, and serve in hot consomme.
Consomme with red royal. Obtain some red coloring from a fancy grocer.
Mix the yolks of four eggs with one pint of warm consomme, add some color-
ing, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot
consomme.
Fried eels, sauce remoulade. Cut the eels in pieces two inches long, and
boil in water with a little salt and vinegar, one sliced onion, one carrot, and
a bouquet garni. Allow to become cool in its own gravy. Then take out of
the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in
very hot swimming fat until golden yellow. Season with salt, and serve on
a platter, on a napkin. Garnish with fried parsley and quartered lemons.
Serve sauce remoulade separate.
Breast of chicken with figs. Cut the breasts from two young raw roast-
ing chickens, remove the skin, season with salt and pepper, roll in table cream,
then in flour, and fry in very hot melted butter. When the breasts are done,
pour three spoonfuls of cream on a platter and lay the breasts on top. Heat
some preserved figs, and garnish with two for each person. Or dry figs may
be warmed in consomme, and used instead, if desired.
THE HOTEL ST. FRANCIS COOK BOOK 281
SEPTEMBER 23
BREAKFAST LUNCHEON
Fresh raspberries with cream Grapefruit en supreme
Griddle cakes with maple syrup Eggs Belley
Rolls Roast loin of pork, apple sauce
Coffee Fried sweet potatoes
Cold artichokes, mayonnaise
Camembert cheese with crackers
Coffee
DINNER
Chicken broth, San Remo
Celery
Oysters, Victor Hugo
Small tenderloin steak,
Cercle Militaire
Peas in cream
Pont Neuf potatoes
Chiffonnade salad
Philadelphia vanilla ice cream
Assorted cakes
Demi tasse
Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain
scrambled eggs, with a little chopped chives.
Chicken broth, San Remo. Make two quarts of plain chicken broth, add
to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve
grated cheese separate.
Oysters, Victor Hugo. Season two dozen oysters on the half shell with
salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little
chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated
cheese, and one spoonful of butter. Mix well, and spread over the oysters.
Put in oven to bake, and when done serve in the same shells. Serve one-half
lemon to each person.
Small tenderloin steak, Cercle Militaire. Season four small tenderloin
steaks with salt and pepper, roll in oil, and broil. Broil in the same manner,
and at the same time, four whole lamb kidneys. When done place the steaks
on a platter with the kidneys on top. Boil four artichokes, remove the leaves,
and toss the bottoms in a saute pan with a little butter. Season with salt and
pepper, and use to garnish the steaks. Heat two ounces of butter in a saute
pan, add six chopped shallots, when hot add a piece of lemon and a little
chopped parsley, and pour over the kidneys and steaks.
282 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 24
BREAKFAST LUNCHEON
Orange marmalade Cantaloupe
Boiled eggs Poached eggs, Mexicaine
Buttered toast Broiled pig's feet
Ceylon tea Lyonnaise potatoes
Lettuce salad
Meringue Chantilly
Demi tasse
DINNER
Consomme Madrilene
Ripe olives. Celery
Planked black bass
Roast Muscovy duck, apple sauce
Artichokes, Barigoule
Laurette potatoes
Fresh asparagus, Hollandaise
Westphalian ham
Frozen egg nogg
Assorted cakes
Coffee
Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter.
Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos ;
and mix all together with one cup of tomato sauce. Season well, pour on a
platter, and lay six poached eggs on top.
Roast Muscovy duck. Clean a Muscovy duck, season with salt and pep-
per, and stuff with a piece of celery and two shallots chopped very fine. Put the
duck in a roasting pan with a sliced onion and carrot, add a little water, and
put in a hot oven. The water will evaporate quickly, and the fat from the duck
will be sufficient to roast it. Baste often. When done place the duck on a
platter, remove the fat from the pan, add one cup of stock and a spoonful of
meat extract, boil for five minutes, and pour over the duck.
Artichokes, Barigoule. Parboil six artichokes in salted water for two
minutes. Then remove the hairy part, between the leaves and the bottoms;
and fill with a stuffing made as follows : Simmer twelve chopped shallots in a
casserole in two ounces of butter ; then add one-half pound of chopped fresh
mushrooms, and simmer again for ten minutes. Then add one-half glass of
white wine, and boil until nearly dry, but be careful that it does not burn.
Then add one-half cup of brown gravy, season with salt and pepper and a little
chopped garlic and parsley, and boil for five minutes. Then thicken with the
yolks of three raw eggs, and if necessary add a very little fresh bread crumbs.
When the artichokes are filled tie a thin slice of salt pork over the tops, lay in
a saute pan, with sliced onions, sliced carrots, a bouquet garni, and one-half
pint of bouillon. Cover, set in the oven and cook for about forty-five minutes.
If the leaves loosen easily they are done. Serve on a platter with sauce
Madere.
Fresh asparagus and Westphalia ham. Boil some fresh asparagus, and
serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian
ham.
THE HOTEL ST. FRANCIS COOK BOOK 283
SEPTEMBER 25
BREAKFAST LUNCHEON
Sliced peaches with cream Oysters, Louis
Breakfast sausages Vogeleier omelet
Flannel cakes, maple syrup Spring lamb Irish stew
Rolls with dumplings
Coffee Camembert and Brie cheese
with crackers
Coffee
DINNER
Homemade clam soup
Dill pickles. Salted pecans
Fillet of sole, Paul Bert
Leg of veal, au jus
Spinach
Mashed potatoes
Lettuce salad
German apple cake
Demi tasse
Oysters, Louis. Season two dozen oysters on the half shell with salt and
pepper, sprinkle with one dozen shallots chopped fine. Put one-half tea-
spoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a
small bit of butter on top of each, and bake in oven for about ten minutes.
Serve in the shells, with one-half lemon to each person.
Spring lamb Irish stew with dumplings. Make an Irish stew (see index),
and cook some dumplings in the broth, as given below.
Dumplings, for stews, pot pie, etc. One quart of flour, three heaping
teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet
milk. Sift the baking powder, salt and flour, four times. Add enough milk
to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth.
There should be broth enough to cook up around the dumplings, but not
enough to cover them. Boil for half an hour, and do not lift the cover until
done.
Homemade clam soup. Put three dozen Little Neck clams with their
juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim
well. Then add one-half pint of boiling cream and two ounces of butter.
When the butter is melted add one cup of broken saltine crackers, and season
with salt, pepper, and a little chopped parsley.
Fillet of sole, Paul Bert. Put four fillets of sole in a buttered pan, season
with salt and pepper, add one-half cup of fish stock, and one-half glass of
white wine, cover with a buttered paper, and cook for ten minutes. Place
fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce
and one cup of Bearnaise sauce, mix well, and strain over the fish.
284 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 26
BREAKFAST LUNCHEON
Fresh strawberries with cream Pimentos Suedoise
Plain poached eggs on toast Sand dabs, meuniere
Rolls Fried loin of lamb chops,
Coffee tomato sauce
Lima beans with shallots
Potato salad
Chocolate eclairs
Demi tasse
DINNER
Toke Point oysters
Sorrel soup with rice
Chow chow
Baked lobster, cardinal
Ham glace, champagne sauce
Cooked lettuce salad
Duchess potatoes
Fruit salad
Philadelphia lemon water ice
Assorted cakes
Coffee
Pimentos Suedoise. Spread the contents of a can of pimentos flat on the
table, lay a fillet of anchovies in oil on each pimento, and roll up in the form
of a sausage with the anchovy in the center. Lay them on a ravier dish,
season with salt and pepper, one-third of vinegar and two-thirds olive oil, and
sprinkle with chopped parsley.
Fried loin of lamb chops. Have your butcher cut six nice loin chops
about one and one-quarter inch thick, and well trimmed. Season with salt
and pepper, roll in flour, then in beaten egg, and finally in bread crumbs.
Put some lard or melted butter in a saute pan, and when hot add the chops
and fry until nice and brown. Place on a platter, garnish with parsley in
branches and lemons cut in half. Serve any sauce desired, separate.
Lima beans with shallots. Put one dozen chopped shallots in a casserole
with two ounces of butter. When hot, add one teaspoonful of flour, one-half
cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper
and a little chopped parsley. Boil for ten minutes.
Baked lobster, Cardinal. Boil four small lobsters. When done, split in
two, remove the meat, and save the shells. Put two ounces of butter in a
saute pan, add the lobster meat cut in slices one-half inch thick, season with
salt and pepper, and toss over the fire for a few minutes. Then add one-half
glass of sherry wine, and reduce until nearly dry. Then add one cup of cream
sauce and boil for a few minutes. Then add one spoonful of lobster butter,
mix well ; and then fill the shells. Sprinkle with fresh bread crumbs, place
small bits of butter on top, and bake in oven until golden brown. Serve on
a platter, on a folded napkin, and garnish with parsley in branches and two
lemons cut in half.
THE HOTEL ST. FRANCIS COOK BOOK 285
SEPTEMBER 27
BREAKFAST LUNCHEON
Grapes Cantaloupe
Ham and eggs Eggs Bennett
Rolls Broiled quail on toast
Coffee Soufflee potatoes
Cold fresh asparagus, mustard sauce
Roquefort cheese with crackers
Coffee
DINNER
Consomme national
Plain celery. Ripe olives
Fillet of sand dabs, meuniere
Sweetbreads, royal
Roast leg of lamb, mint sauce
String beans
Stewed tomatoes
St. Francis potatoes
Sliced tomatoes
French pastry
Coffee
Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in
two lengthwise. Remove the yolks, chop fine, and mix with one ounce of
butter, and twelve anchovies in oil cut in small squares. Fill the whites of
the eggs with this mixture, place on a buttered baking dish, cover with a
well-seasoned cream sauce, sprinkle with grated cheese, put small bits of
butter on top, and bake in the oven until brown.
Broiled quail on toast. Split the quail, season with salt and pepper, roll
in oil, and broil. When done place each quail on a piece of buttered toast,
put a spoonful of maitre d'hotel butter on top of each, and garnish with
watercress and lemons cut in half.
Consomme national. Cut some plain ; green, and red royal in small stars,
and serve in hot consomme.
Sweetbreads, royaL Parboil one pound of sweetbreads, pull off the skins,
and cut in slices one-quarter inch thick. Peel twenty small heads of fresh
mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a
saute pan with the sweetbreads and mushrooms, season with salt and pepper,
and simmer slowly for ten minutes. Then add half a pint of cleaned and well-
washed oyster crabs, and simmer again for five minutes. Then add one-half
pint of cream, and boil. Thicken with the yolks of three eggs well-mixed
with a small cup of cream, but do not let it come to a boil after the cream has
been added. Taste to see if seasoning is right, add half a glass of dry amon-
tillado sherry wine, and serve in chafing dish.
286 THE HOTEL ST. FRANCIS COOK BOOK
SEPTEMBER 28
BREAKFAST LUNCHEON
Baked apples with cream Grapefruit, cardinal
German pancakes Scrambled eggs, Norwegian
Rolls Honeycomb tripe saute, aux fines
Coffee herbes
Alsatian potatoes
Watercress salad
Pear tartelette. Coffee
DINNER
Potage Navarraise
Salted pecans
Oysters en brochette, a la diable
Roast chicken
Stewed tomatoes, family style
Mashed potatoes
Peas a la Franchise
Lettuce, mayonnaise dressing
Crust with peaches (Croute aux
peches)
Demi tasse
Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put
some plain scrambled eggs on top, and lay some fillets of anchovies crosswise
over the eggs.
Honeycomb tripe saute, aux fines herbes. Cut three pounds of boiled
tripe in strips, put in a saute pan with four ounces of butter, season with salt
and pepper, and cook over a quick fire. When nearly crisp add parsley, chives
and chervil, all chopped fine; and serve in a deep dish. Serve quartered
lemons on a platter, on a napkin, separate.
Potage Navarraise. Heat two ounces of butter in a casserole, add a
spoonful of flour, and cook until golden yellow. Then add one quart of con-
somme and one pint of tomato sauce, or tomato puree ; season with salt and
pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli
in salted water until soft, and add to the soup. Serve grated cheese separate.
Oysters en brochette. Cut the beard, or gills, from two dozen large
oysters. Broil twelve slices of bacon, and cut them in three pieces each.
Take a silver or steel skewer and put a slice of bacon on it, then an oyster,
then bacon, then an oyster, and so continue until the skewer is full. Season
with salt and pepper, roll in melted butter, then in fresh bread crumbs, and
broil. When done, serve on a platter with maitre d'hotel sauce, and garnish
with lemons cut in four, and parsley in branches.
Oysters en brochette, a la diable. .The word, brochette, means skewer.
Make four skewers full of oysters and bacon as described above. Season
with salt and pepper. Mix a tablespoonful of French mustard and a table-
spoonful of English mustard together, and roll the skewered oysters in it,
then in fresh bread crumbs, and then broil. Serve with maitre d'hotel sauce
over the oysters, and devil sauce separate.
Crusts with peaches (croute aux peches). Stew a dozen nice peaches
(see index). Cut a dozen slices of bread about one-half inch thick, and in
round shape, about three inches in diameter. Butter them, put on a pan,
THE HOTEL ST. FRANCIS COOK BOOK 287
and roast in the oven ; turning over so they will become brown on both sides.
Place on a platter, set a peach on top of each crust, and pour its own syrup,
to which has been added a little kirschwasser, over all.
Crusts with pears. Prepare in the same manner as above.
Crusts with apples. Prepare in the same manner as above. Canned fruit
may be used if desired, for any of the above.
SEPTEMBER 29
BREAKFAST LUNCHEON
Grapefruit juice Canape of fresh Beluga caviar
Oatmeal with cream Omelet with peas
Rolls Sirloin steak, Saxonne
English breakfast tea Julienne potatoes
Lettuce salad
Meringue glace a la vanille
Demi tasse
DINNER
Toke Point oysters, mignonette
Consomme Medina
Ripe California olives
Sand dabs, saute meuniere
Roast young turkey, cranberry sauce
Baked sweet potatoes
Fresh asparagus, Hollandaise
Fried egg plant
Watercress salad
Mince pie
Coffee
Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream
sauce, and season with salt and a little sugar. Make an omelet with twelve
eggs, and before turning over on platter fill with the peas. Pour a thin cream
sauce around the omelet.
Sirloin steak, Saxonne. Season two sirloin steaks with salt and pepper,
roll in oil, and broil. When done place on a platter, and garnish with four
stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour
a little sauce Madere over the steaks.
Consomme Medina. Boil six chicken livers in bouillon. When done, cut
in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces
one inch long, and add with the chickens' livers, to one and one-half quarts
of very hot consomme. Serve grated cheese separate.
Pickled nasturtion seeds. Select the small and green seeds, and put
them in salted water; changing the water twice in the course of a week.
Then pour off the brine and cover with scalding vinegar with a little alum
in it. Use in salads.
Pickled artichokes. Select small and tender artichokes, trim the bottoms,
remove the hardest leaves, and allow to stand in alum water until ready to
cook. Then bring to the boiling point, and allow to become cool slowly.
Pack in glass jars, and cover with a liquor made as follows: To one gallon
288 THE HOTEL ST. FRANCIS COOK BOOK
of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and
one-quarter ounce of cloves and black pepper. Bring to the boiling point,
pour over the artichokes, and seal while hot.
Pickled onions. Select very small white onions, peel them, and boil in
equal parts of sweet milk and water for ten minutes. Drain well, place in
glass jars, and pour scalding spiced vinegar over them immediately. Use no
sugar, and no allspice in the vinegar as it would tend to darken the onions.
Pickles. Take one hundred green cucumbers two inches long, or under;
and peel as many small white onions as desired. Wash well, and put into a
stone jar. Sprinkle plenty of table salt over them, and toss all about with
the hands. Allow to stand for twenty-four hours, then drain off the liquor,
place the cucumbers and onions in glass jars, and cover with spiced vinegar
without sugar. Add a small red pepper to each jar. Seal hot.
Sweet pickled peaches. Select clingstone peaches, and peel ; or rub the
down off with a coarse crash towel. For eight pounds of fruit use four pounds
of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce
of whole cloves. Boil the sugar and vinegar with the cinnamon for two min-
utes. Stick one or two cloves in each peach, and put in the boiling syrup.
When the peaches are done place in jars, and put others in the syrup to cook
until all are done. Then reduce the syrup to half the original quantity, and
pour over the fruit. Seal hot. Plums and pears may be pickled in the same
manner.
Green tomato pickle. Slice one peck of green tomatoes and one dozen
large onions very thin. Put the tomatoes in a jar with salt sprinkled between
layers, and allow to stand for a few hours. Put the onions in another jar,
pour boiling water over them, and allow them to stand for a few hours also.
Then squeeze the juice from both, and arrange them in a stone jar in alternate
layers, sprinkling through them celery and mustard seed. Pour over all a
quart of vinegar and a pint of sugar brought to a boil. It will be ready to use
when cold.
Ripe cucumber sweet pickles. Pare twelve large ripe cucumbers, cut out
the pulp, and cut them in strips. Boil together two pounds of sugar, one pint of
vinegar, and one-half ounce of cinnamon and cloves. Skim well. Then put in
the cucumbers, and cook until tender. Then remove the cucumbers, reduce the
liquor, pour over the cucumbers, and cover tightly.
THE HOTEL ST. FRANCIS COOK BOOK 289
SEPTEMBER 30
BREAKFAST LUNCHEON
Fresh raspberries with cream Cantaloupe
Shirred eggs, Brunswick Fried fillet of sole, Tartar sauce
Rolls Cucumber salad
Coffee Cold turkey and ham with chow chow
Baked potatoes
Brie cheese with crackers
Demi tasse
DINNER
Potage Schorestene
Dill pickles. Radishes
Frogs' legs, saute a sec
Small tenderloin steak, Nicholas II
Brussels sprouts, au beurre
Potatoes au gratin Escarole salad
Baked brown bread pudding Coffee
Shirred eggs, Brunswick. Butter a shirred egg dish, lay a slice of raw
tomato about one-half inch thick in the bottom, heat through, turn it over, and
break two eggs on top. Season with salt and pepper, and finish cooking.
Potage Schorestene. Chop fine, one pound of sirloin, or top sirloin, of
beef. Put in a casserole with three quarts of consomme and boil slowly for
one hour. Then strain through a coarse sieve. The meat must be all forced
through the sieve, and served in the soup.
Small tenderloin steak, Nicholas II. Cut four small steaks, and season
with salt and pepper. Put two ounces of butter in a frying pan and fry the
steaks, and when nearly done remove them to a casserole. Heat eight whole
truffles in sherry wine, and use them to garnish the steaks. Also lay on each
steak a slice of goose liver saute in butter. Pour a little sauce Madere over all.
Baked brown bread pudding. One quart of graham bread crumbs, one
quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar,
three eggs, and one-half teaspoonful of cinnamon. Make the crumbs very
fine. Then melt the butter in the milk, with the sugar, molasses, cinnamon,
and eggs. Then stir in the crumbs, and bake in buttered moulds for about
one-half hour. Serve hot, with cream sauce flavored with a little cinnamon.
Sweet grape juice. Crush twenty pounds of Concord grapes in three
quarts of water, and put them in a porcelain kettle. Set the kettle on the
fire, and stir well until it reaches the boiling point; then allow it to simmer
for fifteen or twenty minutes. Strain through a cloth, and add three pounds
of white sugar. When the sugar is dissolved strain again through a cloth,
and heat to the boiling point. Pour into hot pint or quart bottles, and seal
instantly with new corks, only. After the corks have been inserted dip the
necks of the bottles into hot sealing wax.
Canned pumpkin or squash. Peel the squash or pumpkin, and cut in
small squares. Boil, without seasoning, until soft. Mash through a fruit
press. Fill hot quart glass jars, and seal tight. Keep in a cool dark place.
Preserved violets. Cut the stems from one pound of large full-blown
violets. Boil one and one-half pounds of granulated sugar, until a little
dropped in cold water makes a soft ball. Then throw the violets into the
sugar, remove the pan from the fire for a moment, and stir gently. Then
return the pan to the fire, boil up once, and then change the violets imme-
diately to another vessel. Let them stand over night, and then drain off the
syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar,
and cook until it hardens in water. Then put in the violets, change to another
290 THE HOTEL ST. FRANCIS COOK BOOK
vessel, and allow to stand again over night. Again drain off the syrup, and
boil it for a few minutes. Then add the violets, and remove the pan at once
from the fire, and stir lightly until it begins to crystalize. Then pour the
whole on sheets of paper, shake, and separate the flowers carefully with the
fingers. When dry pick them from the sugar, arrange on a wire grating, and
allow them to become cool.
Canned minced meat. Three pounds of boiled beef, one pound of beef
suet, three pounds of brown sugar, one-half peck of apples, two pounds of
raisins, one pound of currants, one pound of citron, one grated nutmeg, one
tablespoonful of powdered mace, and allspice and cinnamon to suit the taste.
Chop the meat, suet and apples, slice the citron fine, and mix all together
with the seasoning. Pour on enough boiled cider to make a thick batter.
Heat it thoroughly and put into one quart glass jars. Seal while hot, and
set away in a cool dark place.
OCTOBER 1
BREAKFAST LUNCHEON
Orange and grapefruit juice, mixed Hors d'oeuvres assorted
Broiled salt mackerel Eggs Castro
Baked potatoes Spring lamb steak, Bercy
Rolls French fried potatoes
Coffee Cold asparagus, mayonnaise
Strawberry whipped cream
Hazelnut macaroons Demi tasse
DINNER
Consomme Georgia
Ripe California olives
Pompano saute meuniere
Virginia ham glace, champagne sauce
Spinach in cream Laurette potatoes
Hearts of lettuce salad
Fancy ice cream
Assorted cakes Coffee
Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg
on each, and cover with the following sauce : Mix half a cup of cream sauce
with three-quarters of a cup of Hollandaise sauce, add a few sliced canned
mushrooms, and season with salt and a little Spanish or Cayenne pepper.
Strawberry whipped cream. Crush one-half pint of strawberries with
one-quarter of a pound of sugar. Whip one pint of cream until stiff, then
add the crushed strawberries, mix well, and serve in saucers.
Raspberry, peach or banana whipped cream. Prepare in the same manner
as strawberry whipped cream.
Hazelnut macaroons. Roast some shelled hazelnuts in the oven, and as
soon as brown rub them well on a coarse sieve to remove the skins. Crush
three-quarters of a pound of the hazelnuts and one-quarter pound of almonds
with two pounds of sugar. Add eight or ten whites of eggs, and stir to a
paste. Dress on paper, and bake in the same manner as ordinary macaroons.
Consomme Georgia. Peel two tomatoes, cut in two, squeeze out the
juice, and cut in small squares. Cut two pimentos in small squares. Boil
two peeled green peppers in bouillon, and cut in small squares. Slice twelve
heads of canned mushrooms very fine. Add all of the above, together with
a cup of plain boiled rice, to two quarts of very hot and well-seasoned con-
somme.
THE HOTEL ST. FRANCIS COOK BOOK 291
OCTOBER 2
BREAKFAST LUNCHEON
Sliced peaches with cream Cantaloupe
Omelet with bacon Consomme in cups
Corn muffins Lamb chops, Beau-sejour
Coffee Chateau potatoes
Romaine salad
Compote of pears
French sponge cake
Coffee
DINNER
Shrimp soup, family style
Salted Brazil nuts. Radishes
Fillet of turbot, Bagration
Roast leg of lamb, puree of chestnuts
Boiled Parisian potatoes
Fresh asparagus, Hollandaise
Fancy ice cream
American gugelhoff
Coffee
Lamb chops, Beau-sejour. Make a risotto, and put in small buttered
timbale moulds. Use one timbale to garnish each two broiled lamb chops.
Pour some tomato sauce over the chops.
French sponge cake (Genoise legere). Put six eggs and four yolks into
a basin with half a pound of sugar, and whip over a slow fire for about fifteen
minutes, but do not let it become too hot. Then take off the fire, and con-
tinue beating until cold. Then mix in lightly half a pound of sifted flour, a
quarter of a pound of melted butter, and some vanilla flavoring. Put in but-
tered moulds, and bake in a rather cool oven for over half an hour. When
cold glace with white frosting, and decorate the top with candied fruit.
Shrimp soup, family style. Add to one quart of fish broth one pound of
picked shrimps, and bring to a boil. Then add one pint of boiling cream,
season with salt and pepper and chopped parsley, add one-half cup of broken
saltine crackers, and two ounces of sweet butter. It is ready to serve when
the butter is melted.
Fillet of turbot, Bagration. Put four fillets of turbot in a buttered saute
pan, season with salt and pepper, add one-half glass of white wine and one-
half cup of fish broth, cover with buttered paper, and put in oven. When
done, remove the fish to a platter. With the trimmings of the turbot make
a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve,
add one egg, season with salt and pepper, make into small round balls, and
boil in fish broth for three minutes. Put these fish balls into white wine sauce,
pour over the fish, and serve hot.
American gugelhoff. One pound of flour, one-half pint 01 milk, one ounce
of yeast, four eggs, three ounces of sugar, six ounces of butter, two ounces of
Malaga raisins, and the rind of a lemon and a pinch of mace for flavoring.
Have the milk luke-warm, dissolve the yeast in it, add all the other ingredi-
ents, and mix to a batter. Put into a basin, cover with a cloth, and allow to
raise for about two hours. Butter the moulds well, sprinkle them with coarse-
chopped almonds, fill the moulds half full with the raised dough, allow to raise
until the moulds are about three-quarters full, and then bake in a medium oven.
292 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 3
BREAKFAST LUNCHEON
Stewed prunes Canape Eldorado
Boiled eggs Poached eggs, Taft
Dry toast Beef steak, Jusienne
Coffee Potatoes au gratin
Chicory salad
Banana pie
Demi tasse
DINNER
Consomme Frascati
Chow chow
Boiled brook trout, sauce mousseline
Potatoes, Nature
Lamb chops, Beaugency
Peas and carrots in cream
Chiffonnade salad
Pears a la Piedmont
Alsatian wafers
Coffee
Canape Eldorado. Spread a leaf of lettuce with some mayonnaise sauce,
lay a boiled artichoke bottom on top, and three small Mexican tomatoes
stuffed with anchovies on top of the artichoke. Decorate with anchovy butter.
Poached eggs, Taft. Fry four slices of egg plant, lay a slice of boiled
Virginia ham on top of each, a poached egg on top of each slice of ham, and
cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of
the sauce.
Beef steak, Jusienne. Season four small steaks with salt and pepper, and
fry in saute" pan with melted butter. When done place on a platter and
garnish with lettuce braise, peas in butter, and onions glaces. Pour sauce
Madere over the steaks.
Consomme Frascati. Cut two potatoes in small dices, and parboil for
five minutes in salted water. Drain off the water, add six heads of peeled
fresh mushrooms sliced very thin, and two quarts of consomme. Cook slowly
until the potatoes are soft.
Banana pie. Mash enough bananas to make two cupfuls of pulp. Force
through a sieve with a potato masher, add one-half cup of sugar, two crushed
and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon,
two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs.
Mix well together, and bake in an open pie, in the same manner as a pump-
kin pie.
Lamb chops, Beaugency. Broil the chops, place on a platter, and garnish
with fresh artichoke bottoms filled with parboiled beef marrow cut in small
dices. Serve sauce Choron separate.
Pears, Piedmont. Peel and remove the cores from a dozen nice pears,
and stew them in syrup. Fill the centers with pear marmalade and chopped
candied fruits. Cook some rice in the same manner as for rice croquettes.
Dress a layer of the rice on a platter, place the pears on top, and serve with
wine sauce. (See index for Italian wine sauce).
THE HOTEL ST. FRANCIS COOK BOOK
293
OCTOBER 4
BREAKFAST
Baked apples with cream
Griddle cakes, maple syrup
Crescents
English breakfast tea
LUNCHEON
Cantaloupe
Scrambled eggs, Bullit
Broiled honeycomb tripe
Saute potatoes
Field salad
Roquefort cheese with crackers
Coffee
WEDDING DINNER
Fresh caviar with dry toast
Toke Point oysters, mignonette
Clear green turtle, amontillado
Crisp celery. Ripe olives
Salted mixed nuts
Frogs' legs, Jerusalem
Sweetbreads braise, Liencourt
Peas a la Frangaise
Saddle of lamb, au jus
Jets de houblons
Cardon a la moelle
Potatoes a la Reine
Sorbet au champagne
Stuffed capon, St. Antoine
Lettuce salad with Roquefort dress-
ing
Assorted fancy cakes
Wedding cake
Assorted cheese
Fruit and bonbons
Demi tasse
Scrambled eggs, Bullit. Peel six heads of fresh mushrooms, slice very
thin, and put in a sauce pan with one ounce of butter. Simmer until done,
then add twelve beaten eggs, one cup of cream, two ounces of sweet butter,
and a little salt and pepper. Scramble the eggs, and dish up on a platter
on top of four slices of fried egg plant.
Sweetbreads, Liencourt. Braise some sweetbreads (see index), place on
a platter with their own gravy, and garnish with fresh bottoms of artichokes
filled with puree of fresh mushrooms.
Puree of fresh mushrooms. Wash thoroughly two pounds of fresh mush-
rooms, press in a cloth to extract the water, and chop very fine. Put two
ounces of butter in a casserole, add the mushrooms, season with salt and
pepper, cover and simmer for twenty minutes. Then add half a cup of fresh
bread crumbs and a little chopped parsley, and bind with the yolks of two
eggs.
Wedding cake (home made). One pound of sugar, one and one-half
pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same
manner as for pound cake, and then add one and one-half pounds of seedless
raisins, one pound of currants, one pound of chopped citron, one-half pound
of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves,
mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy.
Put in a mould lined with buttered paper, and bake in a slow oven for about
two hours. The cake will improve if allowed to set a few days after being
baked.
As a table decoration. — Glace the wedding cake with very thick white
frosting, and then decorate it with royal icing (see glace royal), using a fancy
pastry tube.
Wedding cake in boxes. — When the cake has set for a few days after
baking, cut in size to fit your boxes, and wrap each piece in wax paper. Tie
the boxes with white ribbons.
294 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 5
BREAKFAST LUNCHEON
Fresh raspberries with cream Canape of sardines
Broiled kippered herrings Poached eggs, Velour
Baked potatoes Filet mignon, Monegasque
Rolls Lettuce salad
Coffee Camembert cheese with crackers
Coffee
DINNER
Hare soup, Uncle Sam
Pirn olas
Sand dabs, meuniere
Roast leg of lamb, au jus
Lima beans
Mashed potatoes
Romaine salad
Crepes Suzette
Demi tasse
Poached eggs, Velour. Split two English muffins, toast and butter them,
lay a slice of broiled ham on top of each, a poached egg on top of the ham,
and cover with Bearnaise sauce.
Filet mignon, Monegasque. Broil some small tenderloin steaks, place
on a platter, lay a slice of broiled tomato on top of each, and garnish with the
bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere,
to which has been added some sliced green olives, over the steaks.
Hare soup, Uncle Sam. Cut the saddle and hind legs from a large Belgian
hare, and put the remainder in a roasting pan with two sliced onions, one
carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two
cloves, three bay leaves, two sprigs of thyme, and three ounces of butter.
Season with salt and pepper, and put in oven and roast until done. Then
sprinkle with three spoonfuls of flour, and roast again until the flour is brown.
Then put in a casserole with two gallons of water and a little salt and one
pound of lentils, and boil for four hours. Then force all that is possible
through a fine sieve. Roast the legs and saddle of the hare, and cut the meat
in half-inch squares. Put the strained soup back in the casserole, bring to
a boil, add the cut-up hare meat and one glassful of sherry wine, and season
if necessary with salt and Cayenne pepper.
Crepes Suzette. Make some French pancakes, as thin as possible. Then
make a cream with one-half pound of sweet butter, one-half pound of sugar,
the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix
the sugar and butter to a light cream, then add the liquor and orange, and
mix thoroughly. Spread some of the cream over each pancake, and then fold
in the form of an English pancake. Place them in a chafing dish, pour two
ponies of brandy or kirschwasser over them, and light just before serving.
THE HOTEL ST. FRANCIS COOK BOOK 295
OCTOBER 6
BREAKFAST LUNCHEON
Stewed prunes Grapefruit en surprise
Shirred eggs Eggs, Sara Bernhardt
Rolls Fried pig's feet, tomato sauce
Coffee Chateau potatoes
Applie pie
Coffee
DINNER
Blue Point oysters
Consomme with noodles
Celery. Radishes
Fillet of halibut, Pondicherry
Roast chicken
Chestnuts Boulettes
Artichokes, Hollandaise
Potato croquettes
Endive salad
Vanilla ice cream
Alsatian wafers
Demi tasse
Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over
night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a
casserole, season with a little salt and pepper, add two chopped truffles, the
shredded codfish, and half a cup of thick cream; and then scramble. When
done dish up in a deep china dish and lay sliced truffles heated in butter,
on top.
Consomme with noodles. Boil one-half pound of noodles in salted water.
When done add them to two quarts of hot consomme". Serve grated cheese
separate.
Fillet of halibut, Pondicherry. Place four fillets of halibut in a saute pan,
season with salt and pepper, add one-half cup of fish broth and one-half
glass of white wine, cover with buttered paper, and bake in oven for ten
minutes. Heat two ounces of butter in a casserole, add one teaspoonful of
flour and one of curry powder, heat through, then add the broth from the
fish and a cup and a half of fish broth additional, and boil for ten minutes.
Then bind the sauce with the yolks of two eggs mixed with half a cup of
cream, season with salt and pepper, and strain. Then put the sauce back
in the casserole, add two ounces of sweet butter, and when the butter is
melted pour the sauce over the fish.
Chestnuts Boulettes. One cup of boiled and mashed chestnuts, one
tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of
salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten,
and if desired, one teaspoonful of sherry wine Mix well together, form
into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.
296 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 7
BREAKFAST LUNCHEON
Sliced bananas with cream Fresh artichokes a la Russe
Sausage cakes Eggs bonne femme
Buckwheat cakes Broiled Alaska black cod
Rolls Paul Stock potatoes
Coffee Cucumber salad
Limberger cheese with crackers
Coffee
DINNER
Little Neck clam cocktail
Onion and tomato soup
Ripe California olives
Sand dabs, saute meuniere
Sirloin steak, Braconiere
New peas in cream
Rissolee potatoes
Escarole salad
Roly-poly pudding
Coffee
Fresh artichokes a la Russe. Boil the bottoms of four artichokes in
salted water, and allow them to become cold. Then fill them with fresh
caviar, place on a platter on a folded napkin, and garnish with two lemons
cut in half and parsley in branches.
Eggs bonne femme. Fry eight slices of bacon on both sides, in a frying
pan, then add eight eggs, season with a little pepper, and cook in oven for
three minutes. Serve on a platter, with mixed chopped parsley, chervil and
chives sprinkled over the eggs.
Paul Stock potatoes* Bake four potatoes, remove the peels, and put the
potatoes in a chafing dish. Add three ounces of sweet butter, season with
salt and paprika and a spoonful of chives cut fine, and mix with a fork until
the butter is melted. Serve in a chafing dish.
Onion and tomato soup. Slice four onions very fine, put in a casserole
with two ounces of butter, and simmer until done. Then add four peeled
and chopped tomatoes, and two quarts of bouillon, chicken broth, or con-
somme. Season with salt and pepper, and boil for half an hour. Serve
grated cheese separate, and rolls cut in thin slices and toasted.
Sirloin steak, Braconiere. Broil a sirloin steak, place on a platter, and
garnish with onions glaces and broiled fresh mushrooms. Pour sauce Ma-
dere over the steak.
Roly-poly pudding. One pound of suet, one pound of flour, one cup of
milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt
and milk, making a rather hard dough. Roll out about one-quarter inch
thick, and spread with a layer of any kind of jam. Roll up in the form of a
sausage, put a wet cloth around it, and tie with a string at both ends. Steam
or boil for an hour. Then unwrap, cut in individual pieces, and serve hot,
with hard and brandy sauces.
THE HOTEL ST. FRANCIS COOK BOOK 297
OCTOBER 8
BREAKFAST LUNCHEON
Fresh strawberries with cream Grapefruit a la rose
Ham and eggs Eggs, Boston style
Rolls Lamb or mutton chops, Bignon
Coffee String beans
Mashed potatoes
Tutti frutti pudding
Demi tasse
DINNER
Seapuit oysters
Consomme Pemartin
Celery. Salted almonds
Brook trout, Cambaceres
Cucumber salad
Breast of squab, Eveline
Asparagus, Hollandaise
Coupe Victor
Ginger bread
Demi tasse
Eggs, Boston style. Make four codfish cakes, put a poached egg on top
of each, and cover with cream sauce.
Lamb or mutton chops, Bignon. Broil the chops, place on a platter, and
garnish with one tomato stuffed with rice Creole to each person, one dozen
green olives, and a small can of French mushrooms. Cut the mushrooms in
small squares, put them in a saute pan with one-half glass of sherry wine
and cook until nearly dry. Then add two cups of brown sauce (sauce Ma-
dere), and pour over the chops.
Tutti frutti pudding. Sift one-quarter of a pound of flour into a sauce
pan, add one pint of boiling milk and two ounces of butter, and stir over the
fire with a wooden spoon, until it detaches from the pan. Then remove from
the fire and add two ounces of butter, four ounces of sugar, the yolks of eight
eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites
of six eggs very stiff and add them to the mixture, stirring them in lightly.
Put in a buttered mould, and cook in bain-marie in the oven for about thirty
minutes. When done unmould, and serve with apricot sauce flavored with
a little kirschwasser.
Consomme Pemartin. Chop two truffles very fine, put in a casserole with
one large glassful of Pemartin sherry wine and boil for two minutes. Then
add two quarts of consomme, season well with salt and Cayenne pepper, and
serve very hot.
Brook trout, Cambaceres. Season six brook trout with salt and pepper
and place in a shallow buttered dish with one-half glass of white wine.
Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay
a few bits of butter on top, and bake in the oven for twenty or thirty minutes,
according to the size of the fish. Serve in the dish in which they were cooked.
Breast of squab, Eveline. Broil the breasts, and place on a platter with
maitre d'hotel sauce on top. Garnish one side with spaghetti in cream and
the other side with new peas in butter.
Ginger bread. One quart of flour, one ounce of butter, half a pint of
molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and
298 THE HOTEL ST. FRANCIS COOK BOOK
a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice
and the ginger together. Pour a spoonful of hot water on the soda, and mix
with the molasses, the eggs, and the melted butter. Then stir all together,
mixing well, and bake in a thin layer ; or divide into small rolls or cakes.
Coupe Victor. Take equal parts of raspberries and strawberries ; and to
each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser.
Mix well, and set on ice to chill thoroughly. If there is not time to chill in
this manner cover with cracked ice for a few minutes. Serve in punch glasses
with a teaspoonful of lemon water ice on top. The water ice may be omitted
if desired, but be sure to have the fruit well chilled.
OCTOBER 9
BREAKFAST LUNCHEON
Fresh grapes Carciofini
Broiled smoked Alaska black cod Eggs Argenteuil
Baked potatoes Chicken hash a 1'Italienne
Rolls Cranberry water ice
Coffee Assorted cakes
Coffee
DINNER
Merry widow cocktail
Chicken soup a la Franchise
Celery
Scallops a la poulette
Roast leg of mutton
Stewed tomatoes
Peas in cream
Duchesse potatoes
Chicory salad
French pastry
Demi tasse
Broiled smoked Alaska black cod. Get a kippered Alaska black cod, roll
in oil and broil. Serve with maitre d'hotel butter, and garnish with lemons
cut in half, and parsley in branches. This fish is excellent prepared in the
same manner as finnan haddie or smoked salmon, or served raw as a hors
d'oeuvre.
Eggs Argenteuil. Scoop out the centers from four English muffins, toast
them, and place a poached egg in each, cover with sauce Hollandaise, and lay
two slices of truffle heated in butter on top of each.
Chicken hash, Italienne. Put two ounces of butter in a saute pan with
one chopped onion, or six chopped shallots. Fry, and then add one-half
spoonful of flour and cook until brown. Then add one glass of sherry wine,
and one cup of broth or stock, one whole boiled fowl cut in small dices, and
one pound of dried mushrooms that have been previously soaked in cold
water for one hour. Season with salt and pepper, and boil all together for
thirty minutes. Serve toast Melba separate.
Chicken soup a la Frangaise. Put a fat soup hen in a casserole with three
quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When
coming to a boil skim well, cover, and simmer slowly until the hen is cooked.
THE HOTEL ST. FRANCIS COOK BOOK 299
Then remove the hen and cut the meat in half inch squares. Strain the
broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat.
Season well with salt and pepper, and add some chopped chervil.
Merry widow cocktail. Use wide glasses. Put in the bottom the tails
of six ecrevisses, or crawfish. Lay six asparagus tips on top, season with salt
and pepper, and cover with plenty of mayonnaise. Set in the ice box as near
the ice as possible, to chill thoroughly.
Scallops a la poulette. Parboil the scallops from two to three minutes
in their own juice, but not longer, as they will become tough and rubbery.
Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of
butter, and add the juice and a little stock, making a thin sauce. Season with
salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do
not boil. Mix in the scallops, and serve. Oysters and clams may be prepared
in the same manner.
Cranberry water ice. Cook the berries in a very small quantity of water
in a granite or porcelain lined kettle, as otherwise the berries will become
discolored. Then strain the cooked berries through a hair-sieve, making a
thin puree. To every quart of berries add the juice of two lemons. For each
quart of berries dissolve a pint of sugar in a cup of water, and add to the puree.
Taste to see if sweet enough. Freeze in the same manner as other water ices.
Serve as an ice, for dessert, or between courses; although the latter manner
of serving ices is going out of vogue.
Additional Recipes :
300 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 10
BREAKFAST LUNCHEON
Baked pears with cream Cantaloupe
Plain omelet Eggs Andalouse
Buttered toast Broiled Imperial squab on toast
Ceylon tea Saratoga chip potatoes
Cold artichokes, mayonnaise
Montmorency pudding
Coffee
DINNER
Oysters on half shell
Cream of summer squash
Dill pickles. Salted almonds
Fillet of flounder, Norvegienne
Roast tenderloin of beef, Boucicault
Julienne potatoes
Hearts of romaine salad
Red currant water ice
Assorted cakes
Demi tasse
Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg
on top, and cover with sauce Hollandaise. Pour tomato sauce around the
rice to cover the bottom of the platter.
Cream of summer squash. Put three ounces of butter in a casserole, add
two pounds of peeled summer squash cut in small pieces, and simmer for fifteen
minutes. Then sprinkle with two small spoonfuls of flour, heat the flour
through, and then add two quarts of chicken or other clear white broth. Boil
for ten minutes, season with salt and pepper to taste, strain through a fine
sieve, put back in the casserole, and before serving add one pint of boiling
thick cream.
Fillet of flounder, Norvegienne. Place four fillets of flounder in a but-
tered pan, season with salt and pepper, add one-half glass of white wine and
one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter,
some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.
Roast tenderloin of beef, Boucicault. Put a roast tenderloin of beef on a
platter, and garnish with stuffed cabbage. Pour sauce Madere over the meat.
Montmorency pudding. Butter a pudding mould very generously. Line
it with stale cake, putting quartered fresh or glace cherries on each piece.
Make a custard with four eggs, a quarter of a pound of sugar and a pint of
milk. Pour this over the cake, filling the mould. Bake for thirty minutes.
Then remove from mould and serve hot, with brandy sauce to which has been
added some fresh or glace cherries chopped fine.
Red currant water ice. Strain one quart of ripe red currants. Canned
ones may be used when the fresh are out of season. Add the juice of two
lemons, and additional sugar, if necessary. Dissolve the sugar in hot water
before adding. Freeze, using plenty of salt with the ice.
THE HOTEL ST. FRANCIS COOK BOOK 301
OCTOBER 11
BREAKFAST LUNCHEON
Sliced peaches and cream Hors d'oeuvres assorted
Boiled eggs Eggs McKenzie
English breakfast tea Meat croquettes
Butter toast Cucumbers on toast
Camembert cheese. Crackers. Coffee
DINNER
Oysters on half shell
Hungarian soup Ripe California olives
[ Halibut Metternich
i Baked porterhouse steak
Potatoes rissolees
Plain spinach
Lettuce salad
Mince pie. American cheese. Coffee
Hungarian soup. Saute half a pound of lean beef that has been cut into
small cubes. Add six onions, thoroughly minced, and when slightly brown
add four tablespoonfuls of flour. Mix well. Add three quarts of stock and
a quart of tomatoes that have been strained through a sieve. Simmer slowly
for one hour. Then add a teaspoonful of caraway seeds, half as much mar-
joram, and a large crushed garlic clove. Cook for another half hour or longer,
very slowly. The stock should be made with a knuckle of veal and beef.
Baked porterhouse. Have a thick steak. Put into a Dutch oven, sprinkle
with salt and pepper, and two ounces of butter. On top place three whole
peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire
sauce, two of mushroom or tomato catsup and a little chopped parsley. Baste
frequently.
Meat croquettes. Chop a large onion and simmer in a pan with two
ounces of butter. Mince the meat, and add one raw egg and mix well. Season
with pepper, salt and some chopped parsley, and add a quarter cup of brown
gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture
made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in
swimming fat. Serve with tomato or Madeira sauce.
tEggs McKenzie. Peel four tomatoes, cut off the tops and scoop out the
insides. Break an egg in each tomato, season with salt and pepper, cover with
a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter
on top, place on a buttered dish and bake in oven.
Cucumbers on toast. Peel and quarter two good sized cucumbers, and
soak in salted water for about thirty minutes. Then boil in slightly salted
water until tender, but not soft. Drain, and place each piece on a round of
buttered toast. Make a sauce by rubbing together a tablespoonful of butter
and a tablespoonful of flour, stir in a cup of the water in which the cucumbers
were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and
pour over the cucumbers and toast. Garnish with strips of pimentos.
Halibut Metternich. Cut two slices of halibut, one and one-half inches
thick. Put in a vessel in cold water, season with salt, bring to a boil, and
skim. Add a glass of milk, boil for about twenty-five minutes, until soft.
Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of
flour. When hot add two cups of the fish broth, boil for ten minutes, and
strain. Then add six chopped hard-boiled eggs and salt and pepper to taste.
Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with
grated cheese, put small bits of butter on top, and bake in the oven until brown.
302 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 12
BREAKFAST LUNCHEON
Fresh strawberries and cream Grapefruit cardinal
Baked beans, Boston style Clam broth in cups
Boston brown bread Eggs Conte
Coffee Veal saute, Catalane
Romaine salad
Assorted cheese and crackers
Coffee
DINNER
Consomme Nelson
Radishes and celery
Sand dabs, meuniere
Coquille of chicken, Mornay
Roast leg of mutton, Kentucky sauce
String beans in butter
Potatoes Anna
Field and beet salad
Charlotte Russe
Demi tasse
Eggs Conte. Butter a shirred egg dish. Place a spoonful of cooked lentils
in center of dish, cover with two strips of fried bacon, break two eggs on top,
season with salt and pepper, and bake in oven till eggs are done.
Veal Saute, Catalane. Cut five pounds of breast and shoulder of veal in
pieces two inches square. Put three spoonfuls of olive oil in a saute pan
and set on the stove until hot, then add the veal, season with salt and pepper,
and toss over a quick fire until golden brown. Then sprinkle one spoonful
of flour and cook until golden yellow. Add one pint of hot water or stock,
six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet
garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before
serving remove the bouquet garni, and add two dozen small onions glaces, and
two dozen stoned queen olives.
Consomme Nelson. Put three pounds of fish bones and three quarts of
water in a casserole, also one sliced onion, one carrot, one piece of leek, one
leaf of celery, a little parsley in branches, one bay leaf, one clove, and season
with salt and pepper. Boil for one-half hour, and clarify as follows: In a
casserole put one pound of raw chopped beef and the whites of six eggs. Mix
well. Add, little by little, the strained fish broth, set on the stove and bring
to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain
through cheese cloth or napkin, add two cups of boiled rice, season well, and
serve.
Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat
from the bones, and slice in thin pieces. Season with salt and pepper, add a
cup of cream sauce, and mix. Then place in four buttered coquilles or shells,
cover lightly with more cream sauce, sprinkle with grated cheese, put small
bits of butter on top, and bake in oven until brown. Serve on platter with
folded napkin, garnish with two lemons cut in two, and parsley in branches.
THE HOTEL ST. FRANCIS COOK BOOK 303
OCTOBER 13
BREAKFAST LUNCHEON
Oatmeal in cream Cantaloupe
Boiled eggs Scrambled eggs, Magda
Dry toast Chicken saute, Josephine
Coffee Asparagus tips, Hollandaise
Escarole salad
Danish apple cake. Demi tasse
DINNER
Oysters on half shell
Potage Villageois
Lyon sausage. Radishes. Pickles
Fillet of sole, Judic
Tenderloin steak, Bernardi
Potatoes Sybil
Endive salad
Fancy ice cream and cakes. Coffee
Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve
beaten eggs, one-half cup of cream, season with salt and pepper, and then
scramble. When nearly done add one tablespoonful of grated Swiss cheese,
one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped
parsley, chervil and chives.
Chicken saute, Josephine. Cut two spring chickens in quarters, and
season with salt and pepper. In a saute pan put two ounces of butter and a
spoonful of olive oil. Set on the stove until hot, add the chicken, and saute.
When nearly done add six chopped shallots, one tablespoonful of carrot cut
in very small dices, one bay leat cut very fine, one-half of a clove, a little pars-
ley, and two heads of mushrooms, all chopped very fine. Also one spoonful
of raw ham cut in very small squares. When the chicken is cooked remove to
a platter, and to the saute pan add one pony of brandy and reduce one-half.
Then add two more ounces of sweet butter and the juice of a lemon, and pour
over the chicken.
Danish apple cake. Pare and core six apples. Mix one and one-half cups
of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cin-
namon. Butter a deep cake mould and put a layer of the crumb mixture, with
a bit of butter, at the bottom. Then a layer of the sliced apples, and con-
tinue alternately until the material is all used. Bake in a moderate oven for
about two hours, and serve cold with whipped cream.
Potage Villageois. In a casserole put three ounces of butter and three
stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add
six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes.
Then add two quarts of stock, bouillon, chicken broth or consomme, season
well with salt and pepper, and boil for forty minutes. Then add one-half pound
of vermicelli and boil for fifteen minutes, or until the vermicelli is done.
Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with
salt and pepper, put a little butter on top, squeeze the juice of a lemon over
all, and bake in the oven until done. Then place four pieces of lettuce braise
on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated
cheese, put small bits of butter on top, and bake again in the oven until brown.
Tenderloin steak, Bernardi. Broil a tenderloin steak. Place on a platter
and garnish with croustades filled with spinach in cream, and artichoke bot-
toms filled with macedoine of vegetables. Pour some sauce Madere over the
meat.
304 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 14
BREAKFAST LUNCHEON
Stewed prunes Eggs Nantaise
Bacon and eggs Pompano saute, d'Orsay
Coffee Broiled honeycomb tripe
Rolls Maitre d'hotel potatoes
Lettuce salad
Apple snow and cakes
Coffee
DINNER
Potage Champenoise
Ripe olives
Boiled brook trout, Romanoff
Hollandaise potatoes
Shoulder of mutton, Budapest
Peas a la Fran9aise
Laurette potatoes
Celery mayonnaise
Biscuit glace, St. Francis
Assorted fancy cakes
Demi tasse
Eggs Nantaise. Split and toast two English muffins. Lay a few boiled
asparagus tips on each half. Put a poached egg on top and cover with cream
sauce.
Pompano saute, d'Orsay. Season the pompano with salt and pepper, roll
in flour and fry with melted butter. Then place the fried fish on a platter,
and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan
put two ounces of butter, and when brown pour over the fish.
Apple snow. Peel, core and slice three large apples. Preferably sour
ones. Cook in a little water and vinegar until soft. Then drain, and rub the
apples through a sieve. When cold gradually add the whites of three eggs
whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy
shape, and garnish with dots of currant jelly.
Potage Champenoise. Mix one quart of cream of potatoes with one quart
of cream of celery. Add as garniture one-half cup of carrots and celery cut in
very small dices, and boiled soft in consomme.
Boiled brook trout, Romanoff. Put six one-half pound trout in boiling
water, to which has been added one-half glass of vinegar, and cook for about
fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in
branches and two lemons cut in half. Serve separate, sauce mousseline, to
which has been added six chopped anchovies.
Shoulder of mutton, Budapest. Season the mutton well with salt and pep-
per and place in a roasting pan with a sliced carrot, an onion, a few branches
of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf
and a clove. Put an ounce of butter on top, and roast. Then remove the
shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and
a spoonful of meat extract. Boil for a few minutes and strain over the meat.
Garnish with risotto to which has been added a few pimentos cut in small
squares.
THE HOTEL ST. FRANCIS COOK BOOK 305
OCTOBER IS
BREAKFAST LUNCHEON
Fresh raspberries and cream Herring Livonienne
Waffles Eggs en cocotte, Ribeaucourt
Honey in comb Beef tongue, Menschikoff
English breakfast tea Potato salad
Roquefort cheese and crackers
Coffee
DINNER
Cream of peas, Suzon
Celery. Radishes. Pickles
Fillet of pompano, Pocharde
Roast tame duckling, apple sauce
Fried sweet potatoes
Succotash
Stewed tomatoes
Chocolate ice cream
Macaroons
Demi tasse
Herring, Livonienne. Soak two salted herrings in cold water ior two
hours. Then skin and bone them, and cut in half inch squares. Add one sliced
boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, .
season with pepper, one spoonful of olive oil and the juice of two lemons.
Serve on a celery dish, sprinkled with chopped tarragon and parsley.
Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an
egg in each. Cut in small squares, two slices of tongue, one slice of boiled
ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown
gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with
a little grated cheese, and bake in the oven for eight minutes.
Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a
platter and garnish with small onions glace, small vinegar pickles, and Madeira
sauce with a few raisins in it.
Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of
whipped cream for each person, and mix while hot. Put a poached egg on each
plate and serve the soup over the eggs.
Cream of peas. To one quart of shelled new peas add one pint of chicken
broth, and boil until the peas are soft. Strain and return to casserole and add
one pint of hot table cream, and, little by little, one large spoonful of table
butter. Season with salt and Cayenne pepper.
Cream of peas, St. Germain. Add a head of lettuce to the peas and prepare
as above. When strained for the second time add one cup of fresh-boiled new
peas to the soup.
Fillet of pompano, Pocharde. Cut four fillets of Florida pompano. Or
Pacific pompano may be used. The latter are much smaller. Put the fish in
a buttered pan, and season with salt and pepper. Add one-half glass of claret,
one-half glass of white wine, and one-half cup of fish broth. Boil until done.
In a sauce pan put one table spoonful of flour and place on stove. When hot
add the broth in which the fish were cooked, and boil for five minutes. Then
bind the sauce with the yolks of two eggs mixed with one-half cup of cream
and one ounce of butter. Whip well and strain over the fish.
306 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 16
BREAKFAST LUNCHEON
Baked apples in cream Casawba melon
Boiled eggs Eggs Mollet, a 1'aurore
Dry toast Sweetbreads, Saint Monde
Coffee Lettuce salad
Mince pie
American cheese
Demi tasse
DINNER
Potage grenade
Salted almonds
ficrevisses Georgette
Roast leg of mutton, mint sauce
String beans
Mashed potatoes
Tomato salad
French pastry
Coffee
Eggs Mollet, a Taurore. Place four eggs Mollet on four pieces of buttered
toast. Cover with well seasoned tomato sauce.
Sweetbreads, Saint Monde. Prepare braised sweetbreads as described
elsewhere. Place on a platter and garnish with artichoke bottoms filled with
asparagus tips with a little Hollandaise sauce on top; and others filled with
French peas in butter with Madeira sauce.
Potage grenade. Cut in thin slices, the size of a silver quarter, two air-
nips, one stalk of leeks, one-half stalk of celery and a small head of Savoy
cabbage. Put in a sauce pan with three ounces of butter, season with salt and
a teaspoonful of sugar, and place in the oven to smother. Be careful that it
does not burn. When soft add two quarts of consomme, and boil for one-half
hour. Then add two tomatoes peeled and cut in small dices, boil for one
minute, season with salt and pepper, and serve with a little chopped chervil.
jScrevisses Georgette. Bake four medium-sized potatoes. Then cut off
the tops, remove the insides, and refill with ficrevisses Voltaire.
ficrevisses Voltaire. Boil two dozen ecrev'sses en buisson. Remove the
tails from the shells and place them in a sauce pan with two ounces of butter
and six sliced heads of fresh white mushrooms. Season with salt and a little
Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy,
and simmer for a few minutes. Then add a large cup of cream, and boil for
five minutes. Then add two sliced truffles. Bind with the yolks of two eggs
mixed with one-half glass of dry sherry wine. Serve in chafing dish.
THE HOTEL ST. FRANCIS COOK BOOK 307
OCTOBER 17
BREAKFAST LUNCHEON
Oatmeal and cream Mortadelle
Ham and eggs Poached eggs, Zurlo
Coffee Broiled honeycomb tripe
Rolls Lyonnaise potatoes
Field salad
Port de Salut cheese
Crackers
Coffee
DINNER
Consomme Leopold
Chow chow
Broiled smelts, a I'Americaine
Chicken Leon X
Peas a la Franchise
Duchesse potatoes
Lettuce and grapefruit salad
Fancy ice cream
Assorted cakes
Demi tasse
Mint wafers
Mortadelle. This is an Italian sausage, very highly seasoned, and comes
in cans already sliced. Serve on a platter garnished with chopped meat, jelly
and parsley in branches.
Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a
poached egg on top of each, and cover with cream sauce.
Consomme Leopold. Slice very fine one handful of sorrel and a head of
lettuce. Wash well, and boil in two quarts of chicken broth for about thirty
minutes. Serve with chervil.
Broiled Smelts, a l'Americaine. Split and remove the bones from twelve
large smelts. Season with salt and pepper, roll in oil, and broil. When done
place on a platter, garnish with six slices of broiled tomatoes, two lemons
cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all.
Chicken Leon X. Put on fire, in cold water, one large fat roasting chicken
or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a
sauce with two ounces of butter mixed with two ounces of flour. When hot
add one pint of the chicken broth. If too thick add a little more of the broth.
Boil for half an hour. Then bind with the yolks of three eggs mixed with a
cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well
until the butter is melted. Place the chicken on a platter and garnish with
macaroni cooked in cream. Pour a little of the sauce over the chicken. To
the remainder of the sauce add in equal parts some sliced truffle, sliced canned
French mushrooms and parboiled goose liver. Serve this sauce separate.
Mint wafers (after dinner mints). To half a gill of water add one pound
of powdered sugar, and mix over fire until dissolved and hot. Add three or
four drops of oil of peppermint. Then drop, about the size of a half silver
dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper
bag. Allow to become cold and dry.
308 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 18
BREAKFAST LUNCHEON
Grapefruit juice Omelette Cherbourg
Poached eggs on toast Homemade beef stew
Uncolored Japan tea Lorette salad
Crescents Alhambra ice cream
Assorted cakes
Demi tasse
DINNER
Cream of asparagus, Favori
Salted mixed nuts. Celery
Sole Heloise
Roast leg of veal, au jus
Spinach in cream
Potatoes au gratin
Romaine salad
Pancakes a la Lieb
Demi tasse
Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of
cream sauce. Heat well, and season with salt and pepper. Make the omelette
in the usual manner, and before turning over on platter fill with the prepared
shrimps. Pour a thick cream sauce around the omelette.
Lorttte salad One-third field salad, one-third boiled celery root, and one-
third pickled beets. Season with French dressing.
Alhambra ice cream. Half vanilla and half strawberry ice cream served
in any fancy form.
Cream of asparagus, Favori. Make a cream of asparagus soup and serve
wtih plenty of boiled asparagus tips in it.
Sole Heloise. Remove the skin from both sides of a large sole. Place
on a buttered pan, season with salt and pepper, add one-half glass of white wine,
cover with a piece of buttered manila paper, and bake in the oven for about
twenty minutes. Remove the sole to a platter, and put in the pan three
ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and
chives. When hot add the juice of two lemons, season well, and pour over
the sole.
THE HOTEL ST. FRANCIS COOK BOOK 309
OCTOBER 19
BREAKFAST LUNCHEON
Fresh strawberries and cream California oyster cocktail
Broiled fresh mackerel Consomme in cups
Baked potatoes Shirred eggs, Metternich
Rolls Pears, mayonnaise
Coffee Cheese toast
Coffee
DINNER
Potage Ferneuse
Ripe olives
Sand dabs, saute meuniere
Roast ribs of beef
String beans in butter
Stewed tomatoes
St. Francis potatoes
Escarole salad
Romaine ice cream
Alsatian wafers
Demi tasse
Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish
with six canned mushrooms sliced very fine. Season with salt and pepper,
sprinkle with grated cheese, place a small piece of butter on top, and bake.
Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned
ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On
slices of toast place small pieces of American dairy cheese. Bake in the oven,
and serve separate.
Cheese toast. Spread any such cheese as Parmesan, American, Sierra or
Camembert, on slices of toast, and set in the oven until hot. Serve at once.
Potage Ferneuse. Slice six white turnips very fine, put in a casserole,
with two ounces of butter. Cover, and simmer for fifteen minutes. Then
add one cup of rice and three pints of bouillon, consomme, or chicken broth.
Boil for one hour, strain through fine wire sieve, and put back in vessel. When
not stir in well three ounces of sweet butter, season with salt and a little
Cayenne pepper.
Romaine ice cream. To coffee ice cream add a little rum before serving.
310 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 20
BREAKFAST LUNCHEpN
Baked apples Hard boiled eggs, vinaigrette
Oatmeal and cream Fried scallops, Tartar
English breakfast tea Broiled squab on toast
Crescents Stewed corn
Romaine salad
Camembert cheese
Crackers
Coffee
DINNER f
Toke Point oysters
Potage bouquetiere
Celery
Fresh herring, a 1'Egyptienne
Small boiled potatoes
Cucumber salad
Chicken en cocotte, "Bazar
Cold asparagus, mustard sauce
French pastry
Assorted fruits
Demi tasse
Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled
eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper,
chopped parsley, a little chopped chervil, one spoonful of vinegar and two of
olive oil.
Potage bouquetiere. Consomme, tapioca and printanier mixed.
Fresh herring, a 1'Egyptienne. Clean four fresh herring, season with salt
and pepper, and fry in hot olive oil. Remove the fish to a platter, and add
to the frying pan one sliced onion, and fry until done. Then add two peeled
and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season
with salt and pepper, and simmer for a few minutes. Then put the fish back
in the pan, add the juice of two lemons and a little chopped parsley, and sim-
mer together for five minutes. Serve both fish and sauce on a platter.
Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper,
and put in a cocotte (earthen casserole) with two ounces of butter and six
small onions. Set in the oven, and baste well until golden yellow. Then
add one spoonful of white wine and two peeled and quartered tomatoes. Cover
the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes
and serve.
THE HOTEL ST. FRANCIS COOK BOOK 311
OCTOBER 21
BREAKFAST LUNCHEON
Stewed prunes Grapefruit a la rose
Ham and eggs Eggs, ministerielle
Rolls Beef goulash, Hungarian style
Coffee Mince pie
Coffee
DINNER
Consomme Diane
Chow chow. Salted almonds
Sole Dejazet
Roast chicken
Summer squash
Chateau potatoes
Lettuce salad
Vanilla ice cream
Assorted cakes
Coffee
Consomme Diane. Take any game bird, such as grouse, partridge, quail,
pheasant or guinea hen, and roast just enough to give a color. Then put in
soup stock and boil until soft. Clarify the broth with chopped beef, and stain.
Cut the breast out of the bird, cut in small squares, and serve in the consomme.
Add some dry sherry wine and a little Cayenne pepper before serving.
Sole Dejazet. Remove the skin from a good sized sole, wash well, and
dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in
beaten eggs, and finally in bread crumbs. Put in frying pan with melted
butter and fry until done. Place on a platter, and pour some butter, which
has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top
of the fish, garnish with quartered lemons and parsley in branches.
312 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 22
BREAKFAST LUNCHEON
Baked apples with cream Hors d'oeuvres assorted
Omelette with chipped beef Smoked black Alaska cod in cream
Rolls Lamb kidneys en pilaff
Coffee Mashed potatoes
Camembert cheese
Almond biscuits
Coffee
DINNER
California oysters on half shell
Potage Livonien
Olives. Salted pecans
Alsatian fish
Roast ribs of beef
Canned asparagus, Hollandaise
Rissolees potatoes
Escarole salad
Lemon pie, special
Coffee
Potage Livonien. In a casserole put one onion chopped fine, and three
ounces of butter. Simmer until yellow. Then add one-quarter of a pound
of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten
minutes. Then add one quart of chicken broth and one large cup of cream
sauce. Boil one-half hour. Season well, and serve.
Smoked Alaska black cod in cream. Remove the skin from two pounds of
smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan,
add one pint of thick table cream and boil for five minutes. Then thicken
with the yolks of two eggs mixed with a little cream. Serve in a chafing dish.
Alsatian fish. Heat two tablespoonfuls of oil and thicken with one table-
spoonful of flour. Remove from the fire and thin out with boiling water.
Chop fine some parsley, onions and two cloves of garlic, and add to the pan.
Season the fish with salt and pepper, place in the sauce, and cook for about
twenty minutes.
Lamb kidneys en pilaff. Slice fine a half dozen lamb kidneys, and pre-
pare in the same manner as chicken livers en pilaff. (See January 8th.)
Almond biscuit. To every ounce of almond flour add the whites of two
eggs beaten to a stiff froth. Salt to taste and beat well together. Put in but-
tered patty tins and bake in a moderately quick oven from fifteen to twenty
minutes. The whole must be done quickly, and baked as soon as the ingredi-
ents are mixed.
Lemon pie, special. Mix in saucepan the yolks of sixteen eggs, three-
quarters of a pound of sugar, and the juice and rinds of six lemons, and cook
over a slow fire until it thickens. Then remove from the fire and stir in the
whites of eight eggs beaten very hard. Pour the mixture into two pie plates,
lined with thin pie dough, and bake in a medium hot oven for about twenty-
five minutes.
THE HOTEL ST. FRANCIS COOK BOOK 313
OCTOBER 23
BREAKFAST LUNCHEON
Prunes Victor Avocado, French dressing
Boiled eggs War griddle cakes
Coffee and rolls Tripe, Wm. H. Crane
Snails (bread) Mashed potatoes
Coffee
DINNER
Orange and grapefruit, St. Francis
Stuffed chicken with California
raisins
Rice Californienne
Lettuce and tomato salad
Olympic club cheese
Coffee
War griddle cakes. Soak stale bread in sour milk. Add enough flour or
corn meal to make a batter. To a gallon add three eggs, baking powder, and
salt. Cook in the same manner as wheat cakes.
Orange and grapefruit, St. Francis. Sliced oranges and grapefruit, in
equal parts. Sprinkle with powdered sugar, and moisten with Dubonnet.
Serve in double supreme glasses with a few fresh strawberries on top.
Prunes Victor. Put two pounds of dry prunes in an earthen pot, add two
quarts of water, the rind of a lemon, one stick of cinnamon, one-half cup of
sugar, and a vanilla bean. Put on hot stove and bring to a boil. Then move
to one side of fire and simmer slowly for six hours. Or, set in a moderate
oven for six hours. Allow to become cool, and add a pony of good cognac.
Use the prune juice for a morning drink, and serve the prunes with cream.
Chicken stuffed with raisins. Soak a small loaf of bread in warm milk,
squeeze out lightly, and add an equal volume of raisins. Season with salt and
pepper, fill the chicken, and roast in the usual manner.
California raisins may be used in many dishes, such as soup, fish, entrees,
roasts, bread, puddings, ice cream, etc.
Rice Californienne. Wash a pound of rice in cold water. Chop an onion,
smother in butter, add the rice, one quart of broth, and season with salt and
pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before
serving add one-half cup of grated cheese.
Tripe, Wm. H. Crane. Wash the tripe well, and cut in round pieces about
five inches in diameter. Place them in a saucepan with a few carrots, two
or three onions, some whole peppers, salt, white wine, and good white broth.
Boil until thoroughly tender. Then place the tripe in a stone jar and strain
the liquid over it. Keep in a cool place. When needed turn them in flour, and
fry quickly in a frying pan in very hot butter. Serve with some parsley
butter.
Avocado, French dressing. Split the avocado, remove the pit, and fill half
full with a dressing made with salt, pepper, a little French mustard, and one-
third vinegar and two-thirds olive oil.
French dressing. Two teaspoonfuls of salt, one teaspoonful of mustard,
one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the
314 THE HOTEL ST. FRANCIS COOK BOOK
juice of one lemon, and the same amount of vinegar. Put in a quart bottle,
fill with olive oil, and shake thoroughly.
Salad dressing. One-half cup of tomato catsup, one-half cup of cream, two
teaspoonfuls of lemon juice, and black and red pepper and salt to taste.
Snails. Dissolve one ounce of yeast in warm water. Make a dough with
one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two
ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast,
Allow to raise for about an hour. Then roll the dough into a square sheet about
one-quarter inch thick. Brush over with butter and bestrew with sugar, cin-
namon, and currants. Roll the sheet into a roll and cut in slices one-quarter
inch thick. Lay the slices on a greased pan and allow to raise until double the
size. Bake in a moderate oven.
Olympic club cheese. Scrape clean three best quality camembert cheeses.
Put in a copper casserole with one-quarter pound of good Roquefort cheese,
one-half pound of table butter, two tablespoonfuls of sifted flour and one pint
of cream. Boil until the whole is melted together. Then strain through cheese
cloth, put in an earthen pot, and allow to become cool.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 315
OCTOBER 24
BREAKFAST LUNCHEON
Stewed rhubarb Oysters Bellevue
Omelette with parsley Cold Virginia ham
Spoon or mush bread Corn pudding
Coffee Loganberry ice cream
Lady fingers
Demi tasse
DINNER
Canape P. P. I. E.
Onion soup au gratin
Ripe olives
Roast turkey, cranberry sauce
Sweet potato pudding
Coffee
Canape P. P. I. E. (Panama-Pacific International Exposition). Make
some pieces of buttered toast. Put fresh caviar in the center and anchovies
around the edge. Serve on napkins with quartered lemons and parsley in
branches.
Oysters Bellevue. In a lighted chafing dish put four pats of table butter,
one-half teaspoonful of English mustard, a little salt, pepper and celery salt.
Stir until the butter melts. Then add a teacupful of very finely chopped
celery, and stir well until the celery is nearly cooked. Then pour in slowly,
while stirring, one pint of rich cream, and allow to come to the boiling point.
Then put in a dozen freshly opened oysters and cook for four or five minutes.
Add a tablespoonful of good sherry or Madeira, and serve on very hot plates.
Spoon or mush, bread. Scald two cups of corn meal in two cups of boiling
water, allow to cool slightly, then add one cup of buttermilk, one teaspoonful
of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and
salt to taste. If you have no buttermilk use baking powder and sweet milk.
Corn pudding. One quart of corn cut from the ear and chopped fine,
one egg, a tablespoonful of butter, and salt and pepper to taste. Thin with
sweet milk, and bake in a hot oven.
Sweet potato pudding. Grate a large sweet potato and mix with one cup
of sugar, one-half cup of butter, and two or three eggs, according to the size
of the potato. Thin with sweet milk, flavor with ginger and spices, or vanilla
can be used. Beat the eggs well before adding to the mixture. Bake in a
moderate oven very slowly. The potatoes in the west are not as sweet as the
southern variety, therefore more sugar may be required. A good rule is to
bake a small portion first to see if the flavor is right. It is considered a luxury
in certain parts of the South.
Loganberry ice cream. Put in a pan one quart of milk and one-hall
pound of sugar, and place on the fire. Mix the yolks of sixteen eggs with
one-half pound of sugar. Stir the milk and sugar, after it has reached the
boiling point, into it. Replace on the fire and stir until it becomes creamy,
but do not let it boil. Then remove from the fire, add one quart of cream,
strain and freeze. When nearly frozen add one quart of bottled logan-
berry juice, and finish freezing. A few drops of red coloring can be added
if a bright color is desired.
316 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 25
DINNER
Cold artichokes, St. Francis dressing
Brook trout, Cafe de Paris
Breast of chicken, James Woods
Salad Algerienne
Frozen loganberry juice
Macaroons
LUNCHEON
Anchovy salad SUPPER
Lamb hash, J. A. Britton Welsh rabbit, special
Cheese cake Raisin bread
Coffee Ale
Baked prunes. Select large prunes, place them in a baking pan side by
side so they hardly touch, cover with water and cook in a moderate oven for
an hour. Then pour off three-quarters of the juice, which may be kept for
a beverage, and to the prunes add a little sugar, a stick of cinnamon, and
the rind of a lemon. Cover the pan tightly, place back in a moderate oven
and bake for at least one hour.
Corn bread (II). Put in a pan one egg beaten light, one cup of milk, one
tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn
meal, one cup of flour, and two and one-half teaspoonfuls of baking powder.
If too thin add a little more white flour. Beat well together, and add four
tablespoonfuls of melted butter or bacon drippings.
Graham bread. Same as for corn bread, but use no white flour.
Raisin bread. Warm one pint of milk and dissolve one-half ounce ot
yeast in it. Then add two ounces of butter, two eggs, two ounces of sugar.
a pinch of salt and one-half pound of raisins. Mix well. Then stir in two
pounds of flour, and make a smooth dough. Allow to raise for about three
hours. Then fold the dough, put it in moulds, and let it again raise for about
one hour. Bake in a moderate oven for about forty-five minutes.
Lamb hash, J. A. Britton. Take even quantities of left over roast lamb
and mashed potatoes and pass through a fine meat chopper. Season well.
add a piece of sweet butter, some chopped parsley and a little bouillon, and
cook together. Serve hot, with a fried egg on top.
St. Francis dressing. One green pepper, an equal amount of raw celery
and an equal amount of hard boiled eggs all chopped fine. Add one-half cup
of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine
vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne. Mix well.
Can be served with almost any kind of salad.
Brook trout, Cafe de Paris. Butter well an earthern dish, sprinkle with
chopped shallots and parsley, lay the trout on top, season with salt and pepper,
add a little white wine and fish broth, lay a few pieces of butter on top, and
bake in oven until done. Serve in the dish in which they were cooked.
Breast of chicken, James Woods. Remove the skin from a nice young
roasting chicken, lift off the breasts, season with salt and pepper, roll in
cream, then in flour, and fry in butter. Place on a buttered shirred egg dish
a piece of toast, then a thin slice of broiled Virginia ham, then the breasts
of chicken, then a few heads of fresh mushrooms tossed in butter, then a
little cream and a piece of butter, season all well, cover with a glass mushroom
cover, and bake in oven for ten minutes.
Salad Algerienne. Sliced pineapple, oranges, grapefruit and bananas in
THE HOTEL ST. FRANCIS COOK BOOK
317
equal quantities. Serve in a bowl with lettuce leaves around the sides, and
mayonnaise dressing made with plenty of lemon juice.
Frozen loganberry juice. Mix one quart of loganberry juice, one quart of
water, one pound of sugar, and the juice of two lemons. Strain and freeze.
Welsh rabbit. Break an egg in a deep plate, add a teaspoonful of vinegar,
and English mustard, paprika and salt to taste. Mix thoroughly. Then
grate or crumble four ounces of good American cheese, place in a chafing dish,
and add a small quantity of ale or beer. Just enough to keep the cheese from
frying. Use a hot flame, and with two forks in one hand stir continually,
in one direction. Do not permit the cheese to boil. When the cheese is
melted add the egg and seasoning, and stir until blended. Then add a pinch
of bicarbonate of soda, and serve on buttered toast which has been previously
prepared. The rabbit can be prepared for any number of persons by allowing
four ounces of cheese to each person, and one egg for each pound, or less,
of cheese.
Cheese cake. Work thoroughly together one and one-half cup of butter
and one and one-half cup of sugar until it is creamy. Then stir in eight eggs,
one by one, then the juice and rind of one lemon, then one and one-half pound
of cottage cheese, then one cup of cream and four spoonfuls of flour. Bake
in spring form pans lined with thin pie dough.
OCTOBER 26
BREAKFAST
Oatmeal with cream
Bacon and eggs
Mixed bran biscuits
Coffee
LUNCHEON
Little Neck clams, mignonette
Consomme in cups
Cold Virginia ham
Lettuce salad
Pink pudding, Victor
Demi tasse
AFTERNOON TEA
Brioche
Coffee cake
Tea, chocolate or coffee
DINNER
Puree of pea soup
Ripe olives
Sand dabs, meuniere
Saddle of lamb, jardiniere
Hearts of palm, Victor
Figs Roma
Lady fingers
Demi tasse
Brioche. Dissolve one ounce of yeast in one gill of tepid water and add
about one-third of a pound of flour, to make a medium firm sponge. Cover
with a cloth and set in a warm place to raise. Then work into a smooth
paste two-thirds of a pound of flour, three-quarters of a pound of butter, one
ounce of sugar, a little salt, and six eggs. Beat the eggs in gradually. Then
spread the sponge over the top and mix into the paste. Cover with a cloth
and allow to raise until double in size. Then work together again, and place
in a box for several hours to harden before using. Mould into small round
balls, place in baking pans, and allow to raise until about one-third above
their original size. Brush over with egg, make a cross-cut on top, and bake
in a rather brisk oven.
Coffee cake. Put one pound of flour in a bowl. Dissolve an ounce of
yeast in a gill of lukewarm milk, add it to the flour with two eggs, and work
to a medium-stiff dough. Cover with a cloth and allow to raise till double
3i8 THE HOTEL ST. FRANCIS COOK BOOK
in size. Then work in thoroughly three ounces of butter, twc ounces of
sugar, a pinch of salt, a pinch of nutmeg, and the juice and rind of one lemon.
Allow to raise again for about an hour, when the dough will be ready to bake.
This dough is the foundation for all kinds of coffee cake.
Pink pudding, Victor. Cook one-quarter pound of rice in one quart of
milk with a vanilla bean and one-half pound of sugar. When done allow to
cool, and then add one quart of whipped cream, some chopped fruits, and
one drop of red coloring. Dissolve four sheets of gelatine in a little warm
milk, stir into the above, put into moulds, and set in ice box until firm. Serve
with fruit sauce.
Figs Roma. Line a bowl (timballe) with lady fingers. Put a layer of
vanilla ice cream in the bottom, then a layer of about a dozen peeled and
quartered figs, sprinkle this with good rum, cover thickly with sauce au
marasquin, and sprinkle some macaroon crumbs on top. Serve in plates with
ice around the bowl.
Four o'clock tea bran bread. Make a batter with two cups of bran, one
cup of Educator entire wheat flour, one cup of white flour, one-half teaspoon-
ful of salt, one teaspoonful of soda, one-half cup of molasses, one-half cup
of water and two cups of milk, or one cup of milk and another one of water.
Spread the batter about one inch thick in the pan, and cook in a slow oven.
Wheat bran gems. Make a batter with two cups of wheat bran, one cup
of whole wheat flour, one teaspoonful of baking soda, one-half cup of molasses,
three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water. Put
the dough in buttered gem pans, and cook for about twenty-five minutes.
Bran bread. Mix together two cups of wheat bran, one and one-half cups
of flour, one-half teaspoonful of salt, one teaspoonful of soda, one-half cup
of molasses, one-half cup of water, and two cups of milk, or one cup of milk
and another cup of water. Put the dough in the pans about one inch thick,
and bake in a slow oven.
Bran biscuits. Mix two cups of wheat bran, one cup of white flour, two
teaspoonfuls of baking powder, one very small teaspoonful of salt, a piece
of lard the size of an egg, and enough milk to make a stiff dough. Work well
together, roll out about a half an inch thick, cut out with forms, and bake
in a slow oven.
Hearts of palm, Victor. Hearts of palm can be obtained in cans similar
to asparagus, and may be served in the same way, with Hollandaise, Polonaise,
vinaigrette, or other sauces. Hearts of palm, Victor, is served cold, with
Victor dressing (see April 21).
THE HOTEL ST. FRANCIS COOK BOOK 319
OCTOBER 27
BREAKFAST LUNCHEON
Oatmeal Grapefruit with maraschino
Strawberries with cream Consomme in cup
Lamb chops with bacon Salted almonds
Boiled eggs Loin of pork, apple sauce
Rolls Lettuce salad
Coffee Meringue glacee a la vanille
Black coffee
DINNER
Puree of peas, Varsovienne
Olives
Celery
Sand dabs, saute meuniere
Roast chicken
Mashed potatoes
Canned asparagus, sauce Hollandaise
Escarole salad, French dressing
Omelet with strawberries
Coffee
Oatmeal. To one quart of water, boiling, add eight ounces of cracked
wheat. Boil for one-half hour. Salt.
Consomme. Mix one-half pound of beef, chopped fine, with one white
of an egg. Add slowly one quart of stock and let boil for half hour. Strain
through napkin or fine cheese cloth.
Loin of pork. Place pork in roasting pan and pepper and salt well. Add
one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful
of whole black peppers. Put in moderate oven and roast for about one and
one-quarter hours. Baste often to keep juicy and of a fine color. When done
remove from pan, skim part of the fat from the gravy and add one-half
spoonful of flour, let simmer till brown, add one cup of stock and boil for a
few minutes.
Puree of pea soup. Soak three-quarters of a pound of green split peas
in cold water for three hours. Wash well and put on fire in cold water. Put
in saute pan one sliced onion, carrot, stalk of leek, a little celery and parsley,
a bay leaf and clove, and a ham bone or skin of bacon or salt pork. Simmer
in butter until soft. Add the peas and boil together until soft. Salt and
pepper to taste and strain through sieve. If too thick add some stock of
broth of any kind.
Varsovienne. Fried thin-sliced bacon.
Aux croutons. Bread cut in small dices and fried in butter.
Sand dabs, meuniere. Remove the skin from the sand dabs, salt, pepper
and roll in flour, and fry in fresh butter in shallow frying pan. When brown
remove fish to platter, place piece of butter in pan, cook till brown, and pour
over fish. Add the juice of one lemon and chopped parsley. Garnish the
platter with parsley and quartered lemons.
Roast chicken, plain. Prepare sauce as for loin of pork. Omit flour for
thickening. Serve with its own gravy.
Hollandaise sauce. Put the yolks of five eggs in saucepan. Place the
320 THE HOTEL ST. FRANCIS COOK BOOK
saucepan in pot containing very hot water, on range. Stir the yolks well and
add pieces of sweet butter the size of a hazelnut, until one pound is used.
As the butter melts in the eggs be careful that the sauce does not get too hot.
Add salt and Cayenne pepper to taste.
Salted almonds. Scald the almonds, allow to cool and remove the thin
paper-shells. Put the almonds on a pan and roast in hot oven until brown.
Wet with a solution of gum arabic and water, using about four teaspoonfuls
to the pound of nuts. Dust over with table salt and stir until dry.
Meringue shells. To the whites of eight eggs use one pound of powdered
sugar. Beat the whites very firm and stiff. Add a handful of sugar and beat
thoroughly. Remove the whip and stir in the remainder of the sugar with a
large spoon. Form in the size of an egg and dress on a buttered pan dusted
with flour. Sprinkle with powdered sugar and bake in a moderate oven.
Vanilla ice cream. One pint of cream, one quart of milk, eight yolks of
eggs, half pound of sugar and one vanilla bean. Place the milk, half of the
sugar and the split vanilla bean on the fire to boil. Mix the remainder of
sugar with the yolks of eggs, stir in the boiling milk and cook until creamy.
Allow to cool, strain and freeze.
Plain omelet. Beat six eggs. Put in hot frying pan a piece of butter,
add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet
sprinkle with sugar.
Omelet with strawberries. Dust a plain omelet with plenty of powdered
sugar. Burn bands across the top with a red-hot poker or special iron, and
garnish with stewed strawberries.
Stewed strawberries. Wash a basket of strawberries thoroughly. Dry
in napkin and roll in two ounces of granulated sugar. Put in saucepan and
place on fire. Allow to remain until sugar is melted and berries are soft.
Do not leave on fire too long.
French dressing for salad. To one-third of white wine vinegar use two-
thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of
Worcestershire sauce and a little paprika.
Coffee. To seven ounces of ground coffee use two quarts of water. (Use
eight ounces for after dinner coffee.) If you do not use a special coffee per-
colator pour the boiling water over the grounds, contained in a bag. Draw
off and repeat twice.
Plain celery. Stalks of celery well washed and split in four.
Ripe olives. California olives allowed to ripen on the trees, and specially
prepared in packing houses. Serve with cracked ice.
Oysters on half shell. Serve on cracked ice with half of lemon or lime.
THE HOTEL ST. FRANCIS COOK BOOK 321
OCTOBER 28
BREAKFAST LUNCHEON
Cantaloupe Canape of caviar
Hominy with cream Radishes
Scrambled eggs with smoked beef Hungarian goulash
Dry toast Potato croquettes
Coffee Assorted fruits
DINNER
Puree of tomato soup
Celery
Boiled codfish, egg sauce
Roast leg of lamb
String beans in butter
Potatoes rissolees
Chicory salad
Vanilla ice cream
Lady fingers
Coffee
Hominy. To one quart of boiling water add eight ounces of hominy.
Cook twenty minutes. Salt to taste. Serve cream separate.
Scrambled eggs plain. Beat six eggs, add two ounces of butter, spoonful of
cream and a little salt and pepper. Stir on fire with a wooden spoon until
cooked.
Scrambled eggs with smoked beef. Slice the beef very thin. Boil in
water for a few minutes, add the eggs and serve on toast.
Canape of caviar. Spread caviar, which has been kept on ice, on thin
toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish
with leaf of lettuce filled with chopped onion, parsley in branches, and one-
fourth of a lemon. Serve on napkin.
Hungarian goulash. One pound of shoulder of veal, one pound loin of
lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper
and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions
and the fat from the loin of pork. Simmer till brown, then add the meats
and flour ; a little bouillon, stock or water ; one-half cup of puree of tomatoes,
a little thyme, one bay leaf, one clove and a little chopped parsley and celery.
Cover tight and cook for three-quarters of an hour. Then add three potatoes
cut the same as the meat, and cook till done.
Beef goulash. Same as the above except use beef, and the fat of pork, only.
Potato croquettes. Boil one pound of potatoes. Pour off water and let
evaporate well. When quite dry mash fine, mix with the yolks of two eggs,
salt and pepper. Roll on floured board into the form of a large cork. Dip in
flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.
Puree of tomatoes. Put in sauce pan one sliced onion, a little celery and
leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter,
piece of hambone or pig skin, and allow to simmer. Then add one gallon of
fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked
add a piece of butter. Strain well.
Puree of tomato soup. Add some chicken broth or bouillon to the puree
of tomatoes. Serve bread crumbs fried in butter.
Boiled codfish, or any white fish. Put fish in cold water. Add cup of
322 THE HOTEL ST. FRANCIS COOK BOOK
milk to keep it white. Salt and boil. When done let stand for ten minutes.
Serve on napkins with small boiled potatoes, parsley in branches, and quart-
ered lemons.
Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle
with a little chopped parsley.
Cream or Bechamel sauce. Melt two ounces of butter in two ounces of
flour. When warm, but not brown, add one pint of boiling milk. Stir well
and cook for a few minutes. Strain.
String beans. Boil in salt water. Place in pan, add piece of butter and
salt and pepper.
Escarole salad. Serve with French dressing. This salad goes well with
piece of bread rubbed with garlic, and served in bowl.
Chicory salad. Serve with French dressing. Use crust of bread rubbed
with garlic if desired.
OCTOBER 29
BREAKFAST LUNCHEON
Stewed prunes Chicken broth in cups
Pettijohns in cream Lamb hash
Ham and eggs Cheese balls
Rolls Lettuce salad
Tea Coffee
DINNER
Little Neck clams on shell
Giblet soup, English style
Frog legs, saute a sec
Roast teal duck
Fried hominy and currant jelly
Boiled artichokes, Hollandaise sauce
Romaine salad
Philadelphia ice cream
Macaroons
Coffee
Pettijohns. To one quart of boiling water add eight ounces of Petti-
johns. Cook ten minutes. Salt. Serve cream separate.
Fried ham. Thin slices of raw ham fried in butter. If fried too much
ham will get hard.
Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper.
Ham and eggs. Put ham in frying pan and fry one side. Turn, and
crack eggs on top and fry.
Chicken broth. Put to boil in cold water two fat soup hens. Skim well,
add one-half onion, a little celery, salt to taste, and cook for three hours,
when fowls should be soft. Strain the bouillon and serve in cups. The
cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc.
Boiled fowl. See chicken broth above.
Lamb hash. Cut cold boiled or roast lamb in small dices. Add one-half
as much cold boiled potatoes. Put piece of butter in saucepan with one
THE HOTEL ST. FRANCIS COOK BOOK 323
chopped onion and simmer until brown. Add lamb and potato, salt, pepper,
cup of stock or bouillon and cook for ten minutes. Serve on toast with
chopped parsley.
Cheese balls. Mix one and one-half cups of grated Parmesan or Amer-
ican cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a
few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape
in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on
brown paper. New lard is necessary for frying, and they must not stand,
but serve immediately.
Lettuce salad. Wash, dry in napkin, and serve with French dressing.
Giblet soup a 1'Anglaise. (English style). Cut turkey or chicken gizzards
in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add
one-third pound of barley, large spoonful of flour and four ounces of butter.
Simmer all together, add two quarts of stock or bouillon, season with salt,
pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve
with a sprinkle of chopped parsley.
Frogs' legs saut6 a sec. Season the frogs' legs with salt and pepper and
dip in flour. Put a piece of butter in saute pan and place on stove over a
quick fire. When hot add the frogs' legs and fry for a few minutes. Remove
to a chafing dish and put a fresh piece of butter in the saute pan, brown, and
pour over the legs, with chopped parsley, and garlic, if desired.
Roast teal duck. Season with pepper and salt and roast in very hot oven
for ten minutes. Rare, seven and one-half minutes.
Fried hominy. Boil ten ounces of hominy in one quart of water for
thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut
in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread
crumbs, and fry in swimming fat.
Boiled artichokes. Boil in salt water with a few slices of lemon. When
soft serve on napkins with parsley in branches. Sauce separate.
Romaine salad. Romaine should not be washed, or the leaves broken.
Wipe with a napkin if it is dusty and serve with French dressing.
Philadelphia ice cream. Dissolve one-half pound of sugar in one quart
of cream. Flavor to taste. Strain and freeze.
Little Neck clams on shell. Serve on cracked ice with half a lemon or
lime.
324 THE HOTEL ST. FRANCIS COOK BOOK
OCTOBER 30
BREAKFAST LUNCHEON
Sliced oranges Canape Hambourgeoise
Force and cream Broiled honeycomb tripe,
Poached eggs on toast maitre d'hotel
Coffee Lyonnaise potatoes
Field salad
German apple cake
Coffee
DINNER
Puree of lentils
Ripe olives
Fillet of sole, au vin blanc
Lamb chops with bacon
Asparagus tip salad
Tartelette with pears
Coffee
Sliced oranges. Peel and slice the oranges and put on compote dish.
Serve powdered sugar separate.
Force and cream. Serve raw with powdered sugar and cream separate.
Poached eggs. Break the eggs in boiling water, to which may be added
a soupspoonful of vinegar if desired. Add plenty of salt to the water to take
away the vinegar taste. Serve on toast and garnish with parsley in branches.
Canape Hambourgeoise. Place on toast one sliced gherkin with a slice
of smoked salmon on top, and a little anchovy sauce in center. Garnish
around edge with chopped boiled egg, parsley and lemon.
Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five
inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a
little celery and thyme and whole black peppers. Cover with water, salt
and boil until done.
Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, then in
fresh bread crumbs, and broil. Serve with lemon and parsley garnishing,
and maitre d'hotel sauce on top.
Maitre d'hotel sauce. One-quarter pound of fresh butter, juice of one
lemon, and chopped parsley. Mix well. This sauce is not to be used hot.
Lyonnaise potatoes. Slice an onion, fry in butter, and mix with saute
potatoes.
Field salad. Wash and clean the salad well. Serve with French dressing
and chopped parsley.
Puree of lentils (soup). Put in pot one pound of well-washed lentils and
one quart of stock. Skim when it comes to a boil, and salt. Put in saute pan
an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper,
a ham bone or small piece of pigskin, and a piece of butter, and allow to
simmer. Add to the lentils, and boil. When done strain through sieve and
serve with small dices of bread fried in butter.
Fillet of sole, au vin blanc. Remove the skin from the fillets of sole.
Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of
white wine, and one-half glass of stock. Cover with buttered manilla paper
and put in oven to boil. When done put on platter and cover with sauce
"au vin blanc." (See below.)
Sauce au vin blanc (white wine sauce). Cut up some large fish bones,
put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove,
a little thyme and whole black peppers. Boil for half an hour. Put in another
THE HOTEL ST. FRANCIS COOK BOOK 325
saucepan three ounces of butter. When warm add two spoonfuls of flour,
stir, add the strained fish stock; also add the stock left from the fillets, and
boil for ten minutes. Beat well the yolks of two eggs and one-half cup of
cream, and thicken the sauce with same. Strain.
Lamb chops with bacon. With each broiled lamb chop serve two slices
of broiled bacon. Garnish with watercress.
Asparagus tip salad. Canned asparagus tips garnished with lettuce
leaves. Serve with French dressing.
German apple cake. Make a dough with one pound of flour, one pound
of butter, one cup of milk and a pinch of salt. Line a cake pan with the dough
rolled thin, and cover with sliced apples. Dust some powdered sugar mixed
with ground cinnamon over the apple, and bake. When nearly done pour
over it a custard made of one pint of milk, one-quarter pound of sugar and
three eggs, mixed well. Put again in the oven until the custard is set.
Tartelette of pears. One pound of flour, one-half pound of butter, two
ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the
butter into the flour, then add the sugar, salt, eggs and water. Work it lightly
to a rather firm dough. Line some tartelette molds thinly with the dough.
Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar
mixed with a very little cinnamon, on top. Place in a pan and bake. While
they are baking mix one pint of apricot pulp with three-quarters of a pound
of sugar, and boil for a few minutes. When the tartelettes are done remove
from the moulds, and use a brush to coat the tops with the apricot marmalade.
Allow to cool before serving.
OCTOBER 31
BREAKFAST LUNCHEON
Bananas in cream Cold poached egg with mayonnaise
Buckwheat cakes Broiled finnan haddie
Fried country sausages Rump steak, Bercy
Cocoa Chateau potatoes
Pickled beets
Assorted fruits
DINNER
Cream of cauliflower
Butterfish, saute meuniere
Shoulder of veal, au jus
Carrots, Vichy
Duchess potatoes
Watercress salad
Roquefort cheese
Toasted crackers
Coffee
Bananas and cream. Peel and slice the bananas. Serve cream and pow-
dered sugar separate.
Buckwheat cakes. One-quarter pound of buckwheat flour, one-quarter
pound of white flour, one tablespoonful of baking powder, one ounce of sugar,
one ounce of molasses, one egg and just enough milk to make a thin dough.
Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve
with strained honey or syrup, separate.
Mayonnaise sauce. Put in bowl three yolks of eggs, a pinch of salt, a
little Cayenne pepper, a pinch of English mustard flour and a dash of Wor-
326 THE HOTEL ST. FRANCIS COOK BOOK
cestershire sauce. Stir well. Add, little by little, one pint of olive oil and
an occasional few drops of vinegar or lemon juice. When finished, stir in one
spoonful of boiling water, which will keep the sauce from curdling.
Cold poached eggs with mayonnaise. Serve on the top of toast. Pour
mayonnaise over the egg, only. Garnish with lemon quarters and parsley.
Finnan haddie in cream. Remove the skin and bones and boil for one
minute in plain water. Then separate the fish in small pieces, add one cup
of cream and one-half cup of cream sauce, and boil for ten minutes. Serve in
chafing dish.
Rump steak, Bercy. Broil steak. Sauce Bercy as follows: Simmer
slightly in butter two chopped shallots. Add half cup of sauce maitre d'hotel,
and one parboiled marrow, cut in small pieces. Pour over steak and put in
oven for two minutes. Serve with chopped parsley.
Chateau potatoes. Cut raw potatoes in shape of a half-moon, and the
size of an egg. Put in cold water, salt, and boil for five minutes. Then place
in pan with butter and roast in oven for ten minutes. Salt again.
Boiled beets. Wash the beets well and boil with the skin on, in salt
water. When soft remove the skin with the fingers while still hot.
Pickled beets. Use fresh-boiled and very hot beets. Put in a piece of
cheese cloth, one onion, bay leaf, clove and one spoonful of whole black pep-
pers, and tie tightly together. Place this in center of earthern pot with a
layer of the hot sliced beets around the sides and over the top. To each dozen
beets put four pieces of lump sugar on top. Salt and cover with white wine
vinegar. Let stand, covered, at least two days before serving. If not all used
at once, a wooden spoon must be used to remove the beets from the pot,
otherwise they will spoil.
Cream of cauliflower soup. Put in saucepan one-half onion, a little leek,
a piece of butter the size of two eggs, and let simmer slowly. Add one cup of
flour, simmer a little more. Put in the stems of cauliflower and one quart of
milk, boil till done, and strain through sieve. Put in pot, add one gill of cream
and piece of sweet butter and stir well until butter is melted. Add salt and a
little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil
in salt water until soft, and add before serving.
Butter fish, meuniere. See sand dabs, meuniere.
Shoulder of veal, au jus. Roast either with or without bones. If boneless
roll and tie firmly with a string. Season with salt and pepper and put in pan
with an onion, carrot, bay leaf, clove and piece of butter. Put in oven and
baste often. When done remove meat to platter, put a little water in the pan
and let simmer for a few minutes, and add to the veal.
THE HOTEL ST. FRANCIS COOK BOOK 327
NOVEMBER 1
BREAKFAST LUNCHEON
Fresh figs in cream Smoked salmon
Boiled eggs Broiled sweetbreads
Milk toast New peas
Coffee Moka cake
Tea
DINNER
Old fashioned pepper pot
Celery
Lake Tahoe trout, Sauce Genoise
Hollandaise potatoes
Roast mallard duck
Fried hominy
Currant jelly
Summer squash in butter
Vanilla ice cream
Champagne wafers
Coffee
Fresh figs in cream. Peel and slice the figs, and cool on ice before serving.
Powdered sugar and cream separate.
Milk toast. Put in soup tureen the toast, in small pieces, and cover with
boiling milk.
Smoked salmon. Slice the salmon very thin, serve on lettuce leaves, with
quartered lemon and parsley in branches on the side.
Broiled veal sweetbreads. Soak the sweetbreads in cold water for two
hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and
pepper, dip in oil and broil. Serve with maitre d'hotel sauce.
New peas, plain. Boil peas in salt water. When done allow to cool. Then
put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar,
and allow to simmer for a few seconds.
Lake trout, boiled. In three quarts of water boil an onion, carrot, bay
leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar.
Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished
with lemon, parsley in branches and small round boiled potatoes.
Sauce Genoise. Take a raw salmon head, (a trout head will do), and cut
in small pieces. Put in saute pan with a piece of butter, a sliced onion, carrot,
thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen
minutes. Then add one glass of claret, reduce ; add one quart of brown gravy,
cook for ten minutes and strain. Before serving stir in well the juice of one
lemon and a piece of fresh butter. Sprinkle with chopped parsley.
Hollandaise potatoes. Shape potatoes in the form of a small egg. Boil in
salt water, drain off and evaporate well. Serve on napkin.
Roast mallard duck. Roast about sixteen or eighteen minutes. See teal
duck.
Summer squash in butter. Peel the squash and cut in quarters. Remove
the seeds, and boil in salt water for five minutes. Put in saute pan with a
piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle
chopped parsley on top.
328 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 2
BREAKFAST LUNCHEON
Stewed rhubarb Canape of anchovies
Boiled salt mackerel Omelette du Czar
Plain boiled potatoes Spring lamb Irish stew
Dry toast Camembert cheese
Coffee Crackers
Coffee
DINNER
Cream of celery soup
Barracouda saute, aux fines herbes
Larded tenderloin of beef
String beans
Baked potatoes
Sliced tomatoes, French dressing
Vanilla custard pie
Demi tasse
Boiled salt mackerel. Soak the mackerel in water over night. Boil in
plenty of water and serve on napkin with lemon and parsley.
Canape of anchovies. Lay split anchovies on thin buttered toast with
chopped eggs around the edges. Serve on napkin, with lemon and parsley
in branches.
Omelette du Czar. Pour horseradish sauce in cream, around the edge of a
plain omelet.
Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of
lamb and cut in pieces two inches square. Put in vessel with cold water
and salt, and bring to a boil. Drain off and cool the meat, put back in vessel
in sufficient water to cover, with a boquet garni, one dozen small onions, one
dozen small carrots, (large carrots may be cut to size of onions), two dozen
raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft.
remove bouquet garni, mix one cup of flour with cold water and strain into the
boiling stew, stirring at the same time. Boil for five minutes. Before serving
add chopped parsley and a spoonful of Worcestershire sauce, if dedrcd.
Cream of Celery Soup. Use celery instead of cauliflower, and prepare the
same as cream of cauliflower.
Baracouda saute, aux fines herbes. Put seasoned fish, well rolled in flour,
in pan in hot butter. When done lay fish on platter, and brown a fresh piece
of butter in pan. Add the juice of one lemon, and pour over the fish. Serve
with chopped parsley, chervil and chives.
Larded Tenderloin of Beef. Trim the tenderloin. Lard with fresh or salt
pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-
quarters of an inch apart, starting from the thick end of the tenderloin and
continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay
leaf, clove, parsley in branches, and some butter on top of the meat. Put in
oven and baste continuously for about thirty-five minutes. Remove the grease
from the pan, add one cup of stock or water, reduce, salt, pepper and strain.
Madeira sauce may be served with same if desired.
Sliced tomatoes, French dressing. Peeled tomatoes garnished with leaves
of lettuce, and French dressing over same.
Vanilla custard pie. Six eggs, one quart of milk, one-half pound of sugar,
and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and
strain. Line a large pie dish with thin pie dough. Fill with the custard and
bake in moderate oven until set.
THE HOTEL ST. FRANCIS COOK BOOK 339
NOVEMBER 3
BREAKFAST LUNCHEON
Orange marmalade Grapefruit
English breakfast tea Bouillon in cups
Tea biscuits Boiled beef, horseradish sauce
Ham and eggs Vegetable garnishing for beef
Romaine salad
Apple pie
Coffee
DINNER
Petite marmite
Broiled lobster
Potted squab chicken, plain
Waffle potatoes
Peach compote
Boiled artichokes, Hollandaise sauce
Coffee ice cream
Pound cake
Demi tasse
Tea biscuits. Three pounds of flour, one-half pound of butter, one quart
of milk, three ounces of baking powder, three ounces of sugar, and a little salt.
Sift the sugar, salt and baking powder with the flour; add the butter and milk,
and make a dough on the table about one-half inch thick. Cut with a round
cutter about the size of a dollar, place in a buttered pan, moisten the top with
milk, and bake in a hot oven for about fifteen minutes.
Boiled beef with vegetables. The meat should be juicy, well-flavored and
tender. The brisket, cross rib and rump are the best portions. The wide ribs
at the end of a rib roast are also very good. Tie the beef with a string and put
into boiling water ; clear from scum, add salt, and garnish with carrots, onions,
turnips, celery, leeks and Savoy cabbage. The cabbage may be tied with a
string to prevent disintegration. A good way is to put all the vegetables into
a net as they can thus be withdrawn at once. Allow the meat to simmer gently
on the side of the range, but do not let it come to a boil. When done cut in
slices, not too thin, and garnish with the vegetables neatly arranged around
the beef. Serve separately, either cream horseradish sauce, piquante, tomato,
or bouillon horseradish sauce. A little of its own broth should be poured over
the meat before serving.
Horseradish sauce in cream. Cream sauce with fresh-grated horseradish
and salt and pepper.
Horseradish sauce with bouillon. Put two fresh-grated horseradish roots
in saute pan with four ounces of butter. Cover and put in oven for five minutes.
Add two grated rolls and return to oven for two minutes more. Then add
bouillon enough to form the sauce. The bread will swell and give the neces-
sary body. Add a pinch of sugar, salt and pepper.
Cold horseradish sauce, English style. To two fresh-grated horseradish
roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcester-
shire sauce, and a spoonful of vinegar, mixed well. Then add one pint of
stiff-whipped cream.
Bouillon. Broth from boiled beef, strained.
330 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 4
BREAKFAST LUNCHEON
Casaba melon Consomme in cup
Boiled eggs Pompano saute, Tempis
Cold Lyon sausage Broiled veal chops
Rolls St. Francis potatoes
Coffee Brazilian salad
Brie cheese Toasted crackers Coffee
DINNER
Cherrystone oysters on half shell
Cream of artichokes
Boiled rock cod, sauce fleurette
Sirloin steak, sauce Madere
Broiled fresh mushrooms
Delmonico potatoes
Celery Victor
Bavarois a la vanille
Macaroons
Coffee
Lyon sausage. An imported sausage. Slice thin and garnish with chopped
meat jelly and parsley in branches.
Pompano saute, meuniere. Prepare the same as sand dabs, meuniere.
Sprinkle with chopped salted almonds over top.
Broiled veal chops. Salt and pepper the chops and dip in olive oil. Broil
over slow charcoal broiler. Serve with maitre d'hotel sauce and watercress.
St. Francis potatoes. Peel three cold baked potatoes, chop veryfine, put in
saute pan with one-half pint of cream, three ounces of butter, salt and pepper.
Simmer for five minutes.
Brazilian salad. Proportions should be one-half Lima beans, one-quarter
raw celery, and one-quarter raw green peppers, cut in the form of matches.
Pour French dressing over all and sprinkle with chopped parsley.
Oysters on half shell. Serve on cracked ice with one-half lemon or lime.
Boiled rock cod. See codfish.
Sauce fleurette. Cream sauce with chives, chervil and parsley, chopped
fine and well seasoned.
Sirloin steak. Salt and pepper the steak, dip in olive oil and broil. Serve
with maitre d'hotel sauce and chopped parsley.
Sauce Madere. Put in sauce pan one glass of sherry wine and reduce over
fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes,
and add a little good Maderia before serving.
Broiled fresh mushrooms. Cut the stems from the mushrooms and wash
the heads in three waters, to free them from sand, dry on napkin. Season with
salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes,
according to their size. Serve on dry toast with maitre d'hotel sauce on top.
Celery Victor. (Salad). Wash six stalks of large celery. Make a stcck
with one soup hen or chicken bones, and five pounds of veal bones, in the usual
manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place
celery in vessel and strain broth over same, and boil until soft. Allow to cool
in the broth. When cold press the broth out of the celery gently with the
hands, and place on plate. Season with salt, fresh-ground black pepper, chervil,
and one-quarter white wine tarragon vinegar to three-quarters of olive oil.
Delmonico potatoes. Put hashed in cream potatoes in a buttered shirred
egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown.
THE HOTEL ST. FRANCIS COOK BOOK 331
NOVEMBER 5
BREAKFAST LUNCHEON
Wine grapes Buttermilk
Bacon and eggs Waffles and honey
Rolls Coffee
Coffee
DINNER
Little neck clams on shell
Potage Lamballe
Ripe California olives
Boiled river salmon, sauce mousseline
Potatoes nature
Roast sirloin of beef, sauce Madere
Cauliflower au gratin
Potatoes Laurette
Cole slaw
Chocolate ice cream
Assorted cakes
Coffee
Bacon and eggs. See ham and eggs.
Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should
be crisp.
Waffles. One-half pound of flour, one-half teaspoonful of baking powder,
two eggs, two ounces of sugar, two ounces of butter, a little mace and a little
milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron,
but do not have the iron too hot.
Potage Lamballe. One-half puree of peas and one-half consomme with
tapioca, mixed.
Boiled salmon, mousseline. Boil salmon in the same manner as trout.
Sauce mousseline. To one pint of Hollandaise add one cup of whipped
cream and stir in gently.
Little neck clams. Same as oysters on shell.
Potatoes nature. Plain boiled potatoes cut in the shape of a small egg.
Roast sirloin of beef. See tenderloin of beef.
Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered
dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan
cheese, put a little butter on top and bake in oven until brown.
Potatoes Laurette. To a cup of boiling water add one ounce of butter
and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly
and add the yolks of two eggs. Mix this dough with equal parts of fresh-
boiled potato that has been passed through a sieve. Roll in flour in the form of
a pencil and about two inches long, dip in egg and bread crumbs, and fry in
swimming fat or lard. Serve on a napkin.
Cole slaw. Slice the leaves of a white cabbage very fine. Put in salad
bowl and use dressing as desired. See salad dressings.
Chocolate ice cream. Prepare the same as vanilla ice cream, but in place
of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate.
332 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 6
BREAKFAST LUNCHEON
Scrambled eggs with ham Canape of sardines
Stewed fruits Fried smelts, Tartar sauce
Coffee Broiled lamb chops
Stewed celery in cream
French fried potatoes
Vanilla custard pie
DINNER
Tuna fish salad
Chicken broth in cups
Queen olives
Roast capon, au cresson
French peas
Parisian potatoes
Lettuce salad, egg dressing
Fancy ice cream
Lady fingers
Coffee
Scrambled eggs with ham. Boiled ham cut in small dices and one small
piece of butter. Put in vessel and add scrambled eggs. See plain scrambled
eggs.
Canape of sardines. Skin and split the sardines. Place on buttered toast,
garnished with chopped eggs around the edges, and serve on napkin with
quartered lemon and parsley in branches.
Fried smelts. Season the smelts, roll in flour, then in beaten eggs, and
finally in bread crumbs. Fry in swimming fat and serve on napkin with fried
parsley and lemons quartered. Sauce separate.
Fried parsley. Parsley in branches, well-washed and dried in towel. Fry
in very hot swimming fat or lard for a second, as it fries very quickly. Salt
and pepper. Can be used for garnishing fried fish and other dishes.
Tartar sauce. One chopped gherkin in vinegar, one tablespoonful of
capers, a little chervil, parsley, chives and a tablespoonful of French mustard.
Stir well into a cup of mayonnaise sauce.
Stewed celery in cream. Cut stalks or outside leaves of celery into one
inch lengths. Wash well, parboil in salt water and allow to cool. Put back
in salt water and boil until soft. Add one-half cup of cream sauce, a small
piece of butter, one-half cup of cream, and season with salt and Cayenne pepper.
Simmer for five minutes.
French fried potatoes. Cut raw potatoes in strips one-third inch thick
and two inches long. Fry in swimming lard, but do not have it too hot. When
potatoes are done remove from pan and let the fat become as hot as possible.
Fry the potatoes again until they are a golden yellow. Remove, salt, and serve
on a napkin. Do not cover, as this will cause them to become soft and spongy.
Tuna fish salad. (Thon marine). This fish can be obtained in cans. Put
in salad bowl some sliced lettuce with the tuna on top. Garnish with lettuce
leaves and serve with French dressing. Do not mix until ready to serve.
Fancy ice cream. Fill fancy lead moulds with any kind of ice cream, using
different colors in the same mould if desired. Cover with cracked ice and rock
salt for thirty minutes. Remove and serve on doilies.
THE HOTEL ST. FRANCIS COOK BOOK 333
NOVEMBER 7
BREAKFAST DINNER
Strawberries in cream California oysters on shell
Oatmeal Consomme with sago
Shirred eggs ficrevisses en buisson .
Rolls Coffee Leg of veal, au jus
LUNCHFON Browned mashed potatoes
T3 , , , , , Peas and carrots in cream
Potato and leek soup H f j p h dressi
Broiled halibut steak, maitre d'hotel Omdet ith • ^
Homemade beef stew Coffee
Lemon water ice
Fruit cake SUPPER
Demi tasse Welsh rabbit
Shirred eggs, plain. Put eggs on buttered shirred egg dish and cook
slowly. Salt and pepper.
Potato and leek soup. Simmer in butter one chopped onion and four stalks
of leeks cut in small dices. When golden yellow add one tablespoonful of flour,
mix, add one pound of potatoes cut in dices one-quarter inch square, one quart
of stock or bouillon, and a boquet garni. Boil until potatoes are done. Season
with salt, pepper, a little grated nutmeg and chopped parsley.
Bouquet garni. Tie in a bundle a small piece of celery, of leek, and of
parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired,
a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.
Broiled halibut, maitre d'hotel. Cut halibut in slices one inch thick. Salt
and pepper, dip in olive oil and broil. Serve with maitre d'hotel sauce, quar-
tered lemon and parsley.
Homemade beef stew. Three pounds of rump, hip, or flank beef, cut into
squares two inches thick. Season the meat and simmer in sauce pot with two
chopped onions and three ounces of butter. When brown add two table-
spoonsful of flour and simmer again. Then add hot water enough to cover
the meat, and a bouquet garni. Cook for one hour and then add one pound of
potatoes cut in squares one inch thick, and leave on fire until potatoes are soft.
Take out the bouquet, add one cup of puree of tomatoes and boil for five
minutes. Serve with a sprinkle of chopped parsley.
Consomme with sago. Bring one quart of consomme to a boil and then
let one-third of a pound of sago run slowly into it. Cook for ten minutes.
ficrevisses en buisson. To three quarts of boiling water add one sliced
onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for
five minutes. Then put in three dozen ecrevisses, or crayfish, and boil for ten
minutes. Serve on napkin with parsley and lemon, or serve in its broth if de-
sired. For most ecrevisse dishes the sauce is made "en buisson" first and then
prepared in fancy fashion following.
Leg of veal, au jus. Put leg of veal in pan and treat same as roast veal.
Baste often.
Browned mashed potatoes. Put in buttered egg dish some mashed pota-
toes. Sprinkle with grated Parmesan cheese, place a little butter on top, and
bake in oven.
Peas and carrots in cream. Put in pot one pint of boiled peas, one pint
of boiled French carrots, one cup of thick cream, salt and a pinch of sugar.
Boil for a few minutes and thicken with a half cup of cream sauce.
Omelet with jelly. See omelet with strawberries. Roll the omelet in pan,
put any kind of jelly in center, turn over on platter, and burn with hot iron.
334 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 8
BREAKFAST AFTERNOON TEA
Bananas and cream Preserved strawberries Dry toast
Force and cream Chicken sandwiches
Crescent rolls Cocoa Assorted cakes Oolong tea
LUNCHEON DINNER
Cream of potato soup Puree of tomatoes, with rice
Radishes Lobster Newburg
Broiled tenderloin steak, Bordelaise Roast chicken
sauce Artichokes, Hollandaise
Gendarme potatoes Waffle potatoes
Asparagus tip salad Pistache ice cream
Vanilla eclairs Demi tasse Alsatian wafers Coffee
Force and cream. Serve raw force on a compote dish, with cream and
powdered sugar separate.
Cream of potato soup. Simmer a little sliced onion, leeks, celery, one bay
leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add
one cup of flour and simmer again. Pour in two quarts of boiling milk and
two pounds of sliced raw potatoes and boil until the potatoes are soft. Season
with salt and a little Cayenne pepper, and strain through a fine sieve. Before
serving add the yolk of one egg mixed with a cup of thick cream, and stir in
gradually three ounces of sweet butter.
Radishes. Wash well. The red skin of the turnip-shaped species may be
cut back, beginning at the bottom point and extending toward the top, in the
form of open leaves, to make them look like open roses, if desired. Serve on
cracked ice.
Broiled tenderloin steak. Salt and pepper the steak and dip in olive oil
before broiling. Garnish with watercress and serve with maitre d'hotel sauce.
Bordelaise sauce. Simmer four shallots, chopped very fine, in two ounces
of butter. When thoroughly warmed through add one-half glass of Bordeaux
claret and reduce until nearly dry. Then add one pint of brown gravy and
boil for five minutes. Then add one-quarter of a pound of sliced parboiled
beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with
chopped parsley, and before serving stir in slowly two ounces of fresh butter.
Serve poured over meats, or separate.
Gendarme potatoes. Peel some small potatoes and cut lengthwise in eight
or more pieces. Put in roasting pan with salt, pepper and a piece of butter,
and roast in oven for seven minutes. Add a sliced onion, mix well, and again
roast, turning often.
Chicken sandwich. Slice boiled or left over roast chicken, very thin. Cut
the bread thin and spread with sweet butter. Place the chicken between slices
of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.
Puree of tomato soup, with rice. Add one-half cup of boiled rice to each
portion of puree of tomato soup.
Artichoke, Hollandaise. See boiled artichokes. Sauce Hollandaise served
separate.
Lobster, Newburg. Cut the meat from the tails of California lobsters, in
slices one-quarter inch thick. Put in saute pan with butter, salt and pepper,
and simmer for five minutes, or until the meat has a little color, over a quick
fire. Then add for each lobster tail one cup of thick cream and one pony of
brandy, and cook for two minutes. Thicken with yolks of two eggs mixed
with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper.
Serve in chafing dish. Serve Maderia or sherry wine separate.
THE HOTEL ST. FRANCIS COOK BOOK 335
NOVEMBER 9
BREAKFAST DINNER
Orange juice Cream of chicken
Cream toast Salted English walnuts
Coffee Fillet of sole, Joinville
Roast tame duckling, apple sauce
LUNCHEON Sweet potatoes, Southern style
Eggs au beurre noir Cold asparagus, mustard sauce
; Hamburg steak Strawberry ice cream
; Lorraine potatoes Cakes
Cole slaw, Thousand Island dressing Coffee
Limburger cheese
Rye bread and pumpernickle SUPPER
Coffee Chicken salad
Orange juice. Strain the juice of peeled oranges through a napkin, and
serve in glass surrounded with fine ice.
Eggs au beuriv noir. Use soft-fried or shirred eggs. Put a piece of
butter in hot frying pan and when nearly black and smoking add a dash of
vinegar, and pour over the eggs. Drop a few capers and chopped parsley
on top, and salt and pepper.
Hamburg steak. To one and one-half pounds of trimmed beef, add four
ounces of beef marrow, and pass through meat chopper, medium fine. Simmer
some chopped onions in butter until nice and brown. Mix the meat and
onions with salt, pepper, one raw egg, some chopped parsley, and a dinner
roll soaked in water and chopped fine. Form the meat in round steaks one-
half inch thick, roll in bread crumbs, and fry in pan in butter for about ten
minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in
pan, simmer a little, and then add one-half cup of stock or water, pepper and
salt, and strain before serving.
Lorraine potatoes. Simmer one chopped onion and one-quarter pound of
salt pork cut in small dices, in one ounce of butter, for five minutes. Then
add three pounds of potatoes cut in pieces one inch square, one pint of stock
or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle
with chopped parsley before serving.
Thousand Island dressing, for salads. Two soupspoonfuls of mayonnaise,
one soupspoonful of Chili sauce, one soupspoonful of French dressing, one
teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt
and pepper, all well mixed. Use a very cold saiad bowl.
Cream of chicken. Place a soup hen in a soup kettle with three quarts
of water, a leek, carrot, a little parsley and celery, six pepper berries, and two
cups of rice. Boil until fowl is soft. Remove and cut away the white meat
from the breast and set aside. Chop the remainder of the meat very fine,
return to the kettle, and then strain the entire contents through a sieve. To
the strained broth add one quart of milk, and strain again. Th<m add one-half
pint of cream and the yolk of one egg, mixed ; also a piece of sweet butter the
size of an egg. Then add the breast of the fowl cut in small squares.
Roast tame duckling. See roast chicken. Also see stuffings.
336 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 10
BREAKFAST LUNCHEON
Shredded wheat biscuit Holland herring
Boiled eggs Boiled potatoes
Rolls Waffles and honey
Coffee Coffee
DINNER
Lynn Haven oysters on half shell
Philadelphia pepper pot
Roast canvas-back duck
Hulled corn
Currant jelly
Cauliflower au gratin
Celery mayonnaise
Neapolitan ice cream
Assorted cakes
Demi tasse
Shredded wheat biscuits. Put the biscuit in a deep dish. A little boiling
water poured over it will enable you to economize on cream.
Philadelphia pepper pot. Simmer in kettle four large onions chopped
fine, one piece of celery, two leeks, one green pepper cut in very small
squares, and one-quarter pound of butter. When done add two soupspoonsful
of flour, and simmer again; add two quarts of stock, two pounds of tripe
and one pound of potatoes cut in small squares, a bouquet garni and salt.
Cook for two hours. Before serving remove the bouquet garni, add a table-
spoonful of fresh-ground pepper, a little chopped parsley and some flour
dumplings. Let the flour dumpling dough run through an ordinary sieve into
boiling water and boil for just a minute.
Flour dumplings. One cup of flour, two eggs, three-fourths of a cup of
milk, salt, and a little nutmeg. Mix well. Pass through colander with holes
of about one-third inch in diameter, into boiling salt water. Boil for about
three minutes, drain off water, put on platter and pour some brown butter
over them.
Brown butter sauce. Put good-sized piece of sweet butter into frying
pan and allow to brown. May be served poured over the dish, or in separate
sauce bowl.
Hulled corn. May be obtained in cans. Follow directions on same. To
hull corn is quite a complicated process, requiring the use of lye, etc.
Canvas-back duck. Same directions as for teal duck. Roast for about
eighteen minutes.
Celery mayonnaise. Cut raw celery in strips like matches and wash well,
then put in napkin on cracked ice, so it will become crisp. Serve with well-
seasoned mayonnaise sauce, either on top or separate, as desired.
Pound cake. One-half pound of butter, one-half pound of sugar, one-half
pound of flour, five eggs, a little rum and a teaspoonful of baking powder.
Beat the butter with sugar until white, add the eggs one by one, while beating
briskly. Mix the flour and the baking powder in together, and last of all
add the rum. Put in mould and bake in oven for one hour.
Fruit cake. To the pound cake batter add one-half pound of chopped
mixed glace fruits, and one-half pound of raisins.
THE HOTEL ST. FRANCIS COOK BOOK 337
NOVEMBER 11
BREAKFAST AFTERNOON TEA
Pearl grits and cream Chicken a la King
Fried eggs Bread and butter sandwiches
Rolls Raspberry water ice
Chocolate Champagne wafers
Almond cake
LUNCHEON Tea
Cold assorted meats Chocolate
Potato salad Whipped cream
Iced tea
DINNER
Consomme with tapioca
Boiled salmon, mousseline sauce
Potatoes Hollandaise
Roast goose, apple sauce
St. Francis potatoes
Celery Victor
Baked Alaska
Coffee
Pearl grits with cream. See hominy in cream.
Potato salad. Slice three boiled potatoes while hot. Add one small
onion chopped fine, some chopped parsley, salt and pepper, two spoonsful
of olive oil, and one each of boiling bouillon, or boiling water, and vinegar.
Mix carefully so as not to break the potatoes, and serve in salad bowl with
lettuce garnishing.
Chicken a la King. Take the breast of a boiled chicken or hen (fowl),
and cut in very thin, diamond-shape pieces. Put in pan and add three-
quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five
minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and
thicken with the yolks of two eggs, mixed with one-quarter pint of cream.
Put some sliced truffles on top.
Raspberry water ice. One-half pound of sugar, one pint of water, and
one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in
the juice of one lemon, add a little coloring if desired, strain and freeze.
Consomme with tapioca. To one quart of boiling consomme add slowly
one cup of tapioca, and boil for eight minutes.
Bread and butter sandwiches. Spread sweet butter on thin slices of
bread, and place face to face in pairs. Cut in any fancy shape, or roll and
tie with soft baby ribbon.
338 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 12
BREAKFAST DINNER
Honey in comb Oyster soup, family style
Boiled eggs Salted English walnuts
Postum cereal Fried chicken, country style
Dry toast Au gratin potatoes
Cauliflower, Polonaise
Escarole and chicory salad
LUNCHEON Chocolate profiterole
Cold goose and Virginia ham Coffee
Port de Salut cheese
Crackers SUPPER
Coffee Canape regalia
Postum cereal. A prepared breakfast food obtainable from all grocers.
Follow directions on package.
Oyster soup, family style. Boil two dozen oysters with their juice. In
a separate vessel boil one quart of milk and one pint of cream. Put both
together and add two ounces of sweet butter, and salt and pepper. Before
serving stir in some fine cut chives and one-half cup of broken crackers.
Au gratin potatoes. Fill a shallow buttered dish with hashed in cream
potatoes. Sprinkle with grated Parmesan cheese, put a little butter on top,
and bake in oven until brown.
Cauliflower, Polonaise. Put on a platter some fresh-boiled cauliflower
and sprinkle with two finely chopped boiled eggs, salt and pepper and some
chopped parsley. In a pan on range put three ounces of sweet butter. When
warm add two tablespoonsful of fresh bread crumbs and allow to become
well browned. Pour over cauliflower when very hot.
Fried chicken, country style. Put the dressed chicken in salt water and
leave for about one hour. Then wash and dry between towels, season with
pepper and a small amount of salt, and dredge well with flour. Place in frying
pan about three tablespoonsful of lard and two or three slices of fat breakfast
bacon. When bacon is brown remove, and strain the lard, being careful that
it is not burned. Have the lard very hot and fry the chicken. When brown,
and well done, remove the chicken and strain the lard again through a hair
sieve, then return lard to range, and stir in thoroughly one tablespoonful of
flour, being careful to have no lumps. Immediately before serving stir into
the sauce one pint of cream, and let boil for one minute. Dress with the
bacon and parsley in branches.
Canape Regalia. Regalia is a special fish paste obtainable in cans. To
one small can add two ounces of butter, mix well, and spread on fresh toast.
Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley
in branches.
THE HOTEL ST. FRANCIS COOK BOOK 339
NOVEMBER 13
BREAKFAST LUNCHEON
Bananas and cream Pickled oysters
Scrambled eggs with chives Consomme in cups
Dry toast Broiled bluefish, maitre d'hotel
Coffee Tripe, Lyonnaise
Mashed potatoes
Hearts of lettuce, egg dressing
Chocolate eclairs
Demi tasse
DINNER
Potage Cambridge
Boiled sheepshead, Hollandaise sauce
Potatoes nature
Chicken, Diva
French peas
Endive salad
Strawberries with cream.
Assorted cakes
Corn bread, Maryland
Coffee
PicklM oysters. Parboil one carrot and one celery root cut in strips,
and one onion sliced fine. Pour off water and finish cooking in one glassful
each of white wine, and white wine vinegar, with a spoonful of pepper berries
tied in cheese cloth. When done remove the peppers, add three dozen oysters
and bring to a boil. Serve cold with parsley.
Broiled bluefish. Split the bluefish, remove the bones, season with salt
and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and
quartered lemons and parsley.
Boiled sheepshead, Hollandaise sauce. Same as boiled salmon, Hol-
landaise.
Maryland com bread. Beat two eggs until very light, and stir in one
pint of sweet milk. Then sift one-half pint of coarse corn meal, add a tea-
spoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of
melted lard or butter. Stir this into the milk and eggs. Mixture must be
a thin batter. Bake in small bread pan or muffin rings.
Chicken, Diva. Prepare the chicken as for roast and stuff with rice
stuffing. Put chicken in kettle and cover with stock or water. When done
prepare a supreme sauce with the stock, pour over the chicken, and sprinkle
with chopped Virginia ham. Carve at table.
Rice stuffing. Simmer a small chopped onion in butter, add one cup of
washed rice, three cups of stock or bouillon, season, and cook in oven for
twenty minutes. Then add two truffles cut in small squares. This stuffing
is used for poultry, game, peppers, tomatoes, etc.
Supreme sauce. Melt three ounces of butter, add two ounces of flour,
and simmer, but do not allow to brown. Add one and one-half pint of chicken
stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream
and a small piece of sweet butter. Season with salt and a little Cayenne
pepper. This sauce may be used with many entree dishes.
Potage Cambridge (soup). Melt three ounces of butter in vessel, add
340 THE HOTEL ST. FRANCIS COOK BOOK
two ounces of flour, and simmer for five minutes, or until golden yellow.
Add one pint of veal broth or stock, one-half pint of puree of tomatoes and
the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain
through sieve and add fine-cut strips of fresh mushrooms saute in butter.
A pony of dry sherry wine may be added if desired.
Strawberry ice cream. One pint of cream, one quart of milk, the yolks
of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained
strawberries, the juice of one lemon and a little coloring. Put the milk with
half the sugar on the fire to boil. Mix the remainder of the sugar with the
eggs, stir the boiling milk into it, and cook until it becomes creamy, but do
not allow it to boil. Remove from the fire, add the cream, strawberry pulp
and lemon juice, cool and freeze.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 341
NOVEMBER 14
BREAKFAST LUNCHEON
Grapefruit with vanilla sugar Green onions
Finnan haddie in cream Radishes
Puff paste crescents Eggs ministerielle
Oolong tea Vermicelli aux croutons
Cold asparagus, mustard sauce
Cup custard
Coffee
DINNER
Clam chowder, Manhattan style
Queen olives
Fillet of sole, Marguery
Omelet with spinach
Broiled fresh mushrooms
Coffee ice cream
Assorted cakes
Demi tasse
Puff paste crescents. Two pounds of flour, one pound of butter, one pint
of milk, one ounce of salt, one and one-half ounces of sugar and two ounces
of yeast dissolved in warm water. Mix one-half pound of the flour with one-
half pint of water and the dissolved yeast. Stand in warm place for about
twenty minutes. Put the remainder of flour on board and mix in the yeast
paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough
and allow to stand for a few minutes. Roll out, put the butter into the dough
as for ordinary puff paste, and roll in the same way, but giving it only half
the number of turns.
Stock for soup. Two pounds of beef bones and a marrow bone, if you
can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley,
a bouquet garni, salt and pepper. Boil for three hours. Strain.
Puff paste (feuilletage). Take one pound of flour and one cup of water
and make a smooth paste, but not too soft. Form into a square loaf and let it
set for about fifteen minutes. Roll out on floured board about one-half inch
thick, and place in the center one pound of butter, well-worked and flexible.
Fold the edges of the paste over the butter and roll out about one-quarter
inch thick, taking care that the butter does not run out of the dough. Brush
off the flour and fold in three. Roll out again to the same thickness as be-
fore and repeat the folding. Put in cool place or ice box for about one-half
hour, then roll and fold as before. Again rest for one-half hour, and then roll
and fold again. The paste will then have six turns in all, and after a little
rest it can be used.
Brown gravy. One pound of veal bones, cut in pieces and browned in
oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and
three ounces of butter. Baste well, then add three ounces of flour, allow to
brown a little, and then add two quarts of water and boil for two full hours.
Season with salt, and strain. This gravy is used as a foundation for many
fancy sauces, such as sauce Madere, etc.
342 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 15
BREAKFAST LUNCHEON
Stewed rhubarb Shi imp salad
Grape-nuts with cream Lamb chops
Yarmouth bloaters Julienne potatoes
Rolls French string beans
Coffee Chocolate macaroons
Coffee
DINNER
Seapuit oysters on half shell
Onion soup au gratin
Salted pistachio nuts
Whitefish, maitre d'hotel
Sweetbreads braise, au jus
Puree St. Germain
Olivette potatoes
Roast leg of lamb, mint sauce
Romaine salad
Pineapple punch
Lady fingers
Coffee
Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and
place in shallow pan. Put on top one-quarter pound of sugar, a small piece
of cinnamon, and one-half pint of water. Cover and put in oven for about
twenty minutes. Remove, take out the cinnamon, and serve cold in its own
juice. Cream and powdered sugar separate.
Grape-nuts with cream. Serve as prepared in package. Cream and pow-
dered sugar separate.
Yarmouth bloater. Imported in cans. Put on broiler and heat through.
Serve with maitre d'hotel sauce, quartered lemons and parsley.
Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little
vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the
shrimps on top, and cover with mayonnaise sauce. Garnish with quartered
hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.
Julienne potatoes. Cut raw potatoes in thin strips like matches, and
full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Re-
move from fat, salt, and serve on napkin. Do not cover.
Onion soup, au gratin. Simmer three very finely sliced onions in butter
until brown. Add one cup of bouillon or consomme, and boil for a few
minutes. Put in earthern pot, or petite marmite, and place some slices of
toasted French bread, previously prepared, on top. Put one-half cup of
grated Parmesan cheese on the bread, set in very hot oven, and bake until
the cheese is browned. Season to taste.
Whitefish, maitre d'hotel. Split the fish and remove the bones. Salt,
pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons
and parsley.
Puree St. Germain (vegetable). Strain cooked peas through a fine sieve.
Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and
when hot, add a very little thick cream. The puree should be firm, like
mashed potatoes.
THE HOTEL ST. FRANCIS COOK BOOK 343
NOVEMBER 16
BREAKFAST LUNCHEON
Stewed prunes Hors d'oeuvres varies
Malta Vita with cream Fried fillet of sole, remoulade sauce
Poached eggs on toast Broiled quail on toast
Rolls Chiffonnade salad
Coffee Soufflee potatoes
Savarin au fine champagne
Demi tasse
DINNER
Cotuit oysters on half shell
Petite marmite Salted almonds
Terrapin, Maryland style
Roast ribs of beef
Stewed tomatoes Mashed potatoes
Cold artichokes, mustard sauce
English breakfast tea ice cream
Assorted cakes Coffee
Stewed prunes. Wash well one pound of prunes, and soak in cold water
for two hours. Put on fire in same water, add a small piece of cinnamon
stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on
slow fire until soft. It will require about one hour. If an earthern pot with
cover is used, put in bake oven for about two hours. The flavor will be better.
Malta Vita. Serve with powdered sugar, and cream, separate.
Hors d'oeuvres varies. (Appetisers assorted). Hors d'oeuvres are dif-
ferent delicacies, and, except in rare instances, are served cold. They consist
of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pate de foie
gras, smoked salmon, smoked goose breast, and many others. From one dish
to two dozen kinds may be served, allowing the guests to make a selection.
Each kind should be served on a separate platter, or silver bowl.
Caviar. Leave the caviar three hours on ice. Serve in a glass dish. For
each person have a round platter with napkin, a lettuce leaf filled with fine
chopped onion and a quarter of a lemon. Thin dry toast and sweet butter
separate.
Pate de goie gras. (Goose liver patty.) Obtainable in cans or terrines,
of different sizes. Remove the fat, which is put on top as a preservative,
and with a soup spoon, which has been dipped in hot water, cut the paste in
thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly
and parsley in branches. Let the pate de foie gras stand in ice box a few
hours before opening and serving.
Lyon sausage. A kind of imported beef sausage. Slice thin.
Stuffed eggs. Cut hard boiled eggs in two, either way. Mix the yolks
with equal parts of sweet butter and pass through a sieve. Add salt, paprika,
a little anchovy paste, and some chives. Mix well, and fill the halved eggs.
Or the yolks may be mixed with butter, and some poppy or celery seeds, etc.
Also with any kind of puree, such as puree of tomatoes, regalia, chicken, etc.
If the filling is put in a pastry bag with a star mould in the bottom, to squeeze
it through, the eggs can be filled in an attractive and novel manner. Serve
very cold.
Sardines. Serve cold with quartered lemons, on lettuce leaves.
Sliced tomatoes. Have the tomatoes very cold. Peel and slice, and serve
on lettuce leaves, with French dressing. To peel, put tomatoes in hot water
for ten seconds, and peel immediately.
344 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 17
BREAKFAST LUNCHEON
Baked apples Grapefruit with cherries
Boiled eggs Steak and kidney pie
Toast Cream cheese
Coffee Maryland beaten biscuits
DINNER
Consomme Madrilene
Ripe California olives
Sand dabs, meuniere
Butterball duck with currant jelly
Fried hominy
French endive salad
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes
Coffee
Grapefruit with cherries. Cut the grapefruit in two pieces. Split some
maraschino cherries and decorate. Pour a little maraschino on top.
Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin
steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt,
pepper, and roll in flour, put in pie dish and cover with a little cold water.
Cover with piecrust dough and bake in oven for about eighteen minutes.
Serve in the dishes in which they were baked, on napkins.
Butterball duck. Roast in hot oven for about twelve minutes.
Assorted cakes. Any kind of small cakes. Serve on a compotier, on doily.
The more varied the assortment the better.
Maryland beaten biscuits. To one pint of sifted flour add one heaping
teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet
milk to stiff dough. Beat with a mallet for one hour. The succcess of same
depends upon the beating. Shape as for tea biscuits and bake.
Macaroons. Mix one pound of almond paste with one pound of powdered
sugar. Add the whites of six eggs and a spoonful of flour and mix well.
Squeeze through a pastry bag onto paper, moisten the tops with water, using
a brush, and bake in a very slow oven for about twenty minutes.
Lady fingers. Eight eggs, with the yolks and whites separate, one-half
pound of sugar, one-half pound of flour, and some vanilla flavoring extract.
Beat the sugar with the yolks until light; then beat the whites very stiff.
Mix the flour with the yolks and sugar, then add the beaten whites and mix
lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust
powdered sugar on top and bake in a moderate oven.
THE HOTEL ST. FRANCIS COOK BOOK 345
NOVEMBER 18
BREAKFAST LUNCHEON
Guava jelly Mariniert herring
Oatmeal with cream Plain boiled potatoes
Rolls Calf's liver, sauce piquante
Coffee Fried egg plant
Oregon cream cheese and crackers
Coffee
DINNER
Puree of game, hunter style
Salted English walnuts
Roast capon
Compote of pears
Stewed celery, au Madere
Paille potatoes
Bavarois a la vanille
Fancy macaroons
Coffee
Mariniert herring. Soak six salt herrings in water for twelve hours.
Then put in pot with one sliced onion, some whole parsley, a spoonful of
whole black pepper berries, three bay leaves and six cloves. Mix one tea-
spoonful of English mustard with a cup of vinegar and pour over herring.
Cover all with thick cream, shake well to thoroughly mix, and let stand for
two days before serving. Serve with thin slices of one lemon on top, or, if
desired, the lemon may be put with the herring for a day.
Calf's liver, saute. Slice the liver one-quarter inch thick, salt, pepper,
roll in flour and fry in butter. Do not fry too long as it will make the liver
tough. Serve on a platter with its own gravy, chopped parsley, and quartered
lemons.
Sauce piquante. Simmer one chopped onion with a piece of butter.
Add two spoonsful of crushed pepper berries and half a glass of vinegar.
Reduce almost dry. Then add one pint of brown gravy, boil for fifteen min-
utes, and strain. Chop fine one-half cup of gherkins, put into the sauce and
boil for a few minutes. Add a sprinkle of chopped parsley.
Fried egg plant. Peel and cut the egg plant into slices one-quarer of an
inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread
crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with
a little more salt, and garnish with parsley.
Puree of game soup. Simmer the carcasses or meat of almost any kind
of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and
add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little
thyme, some pepper berries and four ounces of butter. Roast all together
until nice and brown. Add a cup of flour and simmer again until the flour
is of a brownish color. Then add one and one-half quarts of bouillon, or stock,
and boil for an hour. Strain, pressing all the soft parts of the game through
the sieve, and season with salt and Cayenne pepper. Before serving add
one-half glass of dry sherry wine or Madeira.
Puree of game, St. Hubert. Add to above soup some square cut pieces
of roasted game, before serving.
Stewed celery, au Madere. Wash well and cut the celery stalks in pieces
346 THE HOTEL ST. FRANCIS COOK BOOK
one inch long. Parboil in salt water, cool, and put back to boil in enough
stock to cover. When nearly done drain off most of the stock, add a cup of
brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry
or Madeira before serving.
Faille potatoes (straw). Cut in thin strips like straws the full length of
the potato. Fry in very hot lard, serve in napkin, and salt when first re-
moved from fat.
Fancy macaroons. Mix one pound of almond paste, three-quarters of a
pound of powdered sugar, the whites of five eggs and one spoonful of flour.
Put in pastry bag with a fancy tube and squeeze the paste through, about the
size of a half dollar. Put half of a glace cherry on top and let stand over night
in a dry place. Bake in oven for ten minutes.
Additional Recipes:
THE HOTEL ST. FRANCIS COOK BOOK 347
NOVEMBER 19
BREAKFAST LUNCHEON
Stewed apples Canape Riga
Pettijohns with cream Planked smelts, en bordure
Ham and eggs Sirloin steak, sauce Colbert
Dry toast Haricots panaches
Oolong tea Lettuce and tomato salad
Pistache eclairs
Coffee
DINNER
Potage sante
Salted pecans
Crab meat, au beurre noisette
Roast tame duckling, apple sauce
Corn fritters and potato croquettes
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee
Canape Riga. One-half tuna fish (thon marine) and one-half caviar
mixed. Spread on thin toast, buttered. Decorate around the edges with
chopped eggs, quartered lemon and parsley in branches.
Planked smelts, en bordure. Split some large smelts down the back and
remove the bones. Place on a buttered plank with salt, pepper and a little
butter on top. Put some potato, prepared as for potato croquettes, into a
pastry bag with a star tube, and press out a border around the fish about
an inch high. Put in oven and bake for about fifteen minutes. Serve with
a little maitre d'hotel butter on top, and garnish with quartered lemons and
parsley.
Sauce Colbert Chop three shallots very fine, and simmer in butter. Add
one-half glass of claret, and reduce almost dry. Then add one pint of brown
gravy and cook for ten minutes. Before serving add three ounces of sweet
butter, the juice of one lemon, and some chopped parsley.
Potage sante (soup). Wash a good handful of sorrel and slice very thm.
Put in pot with three ounces of butter and simmer slowly for ten minutes.
Then add one quart of bouillon, or consomme, and boil for a few minutes.
Thicken with the yolks of two eggs mixed with a cup of cream. Before serv-
ing put in some French bread, or rolls, that have been dried in the oven, and
cut like chip potatoes.
Boiled crabs. Put two live crabs in a pot and cover with cold water.
Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and
salt. Boil for thirty-five minutes and let become cool without removing from
the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce ; or
remove from shell and serve as a salad ; or prepare hot in many ways.
Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a
platter and season with salt and pepper. In a frying pan put a quarter pound
of sweet butter. Simmer until of a hazel color, and pour over crab meat.
Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.
Waldorf salad. Half white celery and half apple, cut in small squares.
Put both in salad bowl, but do not mix. Cover with mayonnaise and season
to taste.
348 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 20
BREAKFAST LUNCHEON
Honey in comb Eggs Marigny
Waffles French pastry
Kippered herring Iced tea
Baked potatoes
Rolls and coffee
DINNER
Consomme Cialdini
Radishes
Fillet of bass, 1905
Larded sirloin of beef, Richelieu
Salade Doucette
Meringue glace, Chantilly
Coffee
Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of
ham, with two parboiled oysters on top. Break an egg over all, salt, pepper,
cover with cream sauce and a little grated cheese, and bake in oven until done.
Consomme Cialdini. Cut some carrots, turnips and potatoes, with a
fancy cutting spoon, to the size of a large pea. Cook each separate in salt
water. When done put in consomme and add the boiled white meat of
chicken cut in small squares, a few boiled or canned peas, and some chervil.
Serve separate some very thin slices of French bread or rolls.
Larded sirloin of beef. Remove the skin and fat of the sirloin, half way
near the thick part. Lard same and roast in the usual manner.
Richelieu. A garnish for beef and other meats. Is prepared in various
styles. Here are four good ones.
Stuffed tomatoes with rice Creole , Stuffed fresh mushrooms a la D'Uxelles,
braised lettuce and potatoes chateau.
Tomatoes, whole and baked, string beans, mushrooms and potatoes
chateau.
Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and
green olives.
Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise
and potatoes chateau.
Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut
fillets of any kind of bass in pieces about three inches square, and free from
skin and bones. Place on a piece of toast in a buttered shirred egg dish ; salt,
pepper, and place three nice heads of fresh mushrooms saute in butter, on top
of the fish. Put a soupspoonful of maitre d'hotel butter on top of the mush-
rooms, cover with a glass globe and bake in oven for twenty minutes. Just
before serving uncover the fish, pour a little white wine sauce on top, re-cover,
and serve.
Salade Doucette. Field salad.
Meringue glace, Chantilly. Same as meringue glace a la vanille. But
decorate with whipped cream, passed through a pastry bag with a star tube.
THE HOTEL ST. FRANCIS COOK BOOK 349
NOVEMBER 21
BREAKFAST LUNCHEON
Bar le Due jelly Stuffed eggs
Horlick's malted milk Broiled salmon steak, anchovy buttef
Boiled eggs Olivette potatoes
Maryland beaten biscuits Breaded lamb chops, Milanaise
Pickled beets
German apple cake Coffee
DINNER
Seapuit oysters on shell
Consomme royal
Skatefish au beurre noir Potatoes nature
Roast top sirloin of beef, forestiere Yorkshire pudding
Chiffonnade salad
Fancy ice cream Assorted cakes Coffee
Stuffed eggs with crab meat Cut in two some hard-boiled eggs and re-
move the yolks. Fill the whites with fine-chopped crab meat mixed with a
very thick mayonnaise. Chop the yolks and mix with a little chopped parsley,
and sprinkle over the eggs. Serve very cold.
Broiled salmon steak. Cut a slice of salmon about one inch thick, salt,
pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and
garnish with quartered lemons and parsley in branches. Or serve with an-
chovy butter or other sauce, either on top or separate.
Anchovy butter. Fresh butter mixed with anchovy paste and the juice
of a lemon.
Breaded lamb chops. Salt and pepper the chops, roll in flour, then in
beaten eggs, then in bread crumbs, and fry in butter.
Spaghetti Milanaise. Boiled spaghetti cut in two inch lengths, a slice of
boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the
same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt
and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese
separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese
before serving.
Consomme Royal. Beat four eggs and season well. Add one pint of
warm (not hot), consomme, put in a buttered mould and set in a pan of hot
water. Cook slowly in a moderate oven. When the custard is done allow to
cool, and cut in any shape desired. Serve hot consomme, with royal custard
as a garnish.
Skatefish au beurre noir. Place the skate in boiling water for a few
minutes, when the skin may readily be scraped off. Put in cold water, add
a little milk to make the fish white, salt, and bring to a boil. Take off the
fire, but leave in the water for ten minutes. Then put fish on platter, salt,
pepper, sprinkle with a little vinegar, a few capers and some chopped parsley.
Put in frying pan a quarter pound of butter, allow to become almost black,
and pour over fish.
Roast top sirloin of beef. Same as roast sirloin of beef.
Forestiere, for sauce. Sliced fresh mushrooms, simmered in butter. Add
brown gravy and boil for ten minutes. Before serving stir in a little sherry
wine.
Yorkshire pudding. One cup of milk, one-half cup of flour, two eggs,
and one teaspoonful of baking powder. Mix well, add salt, pepper and one-
half cup of chopped beef suet. Bake in roasting pan with beef fat from your
roast. When done cut in squares.
350 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 22
BREAKFAST LUNCHEON
Grapefruit , Scrambled eggs, Morocquaine
Germea with cream Lamb trotters, poulette
Crescents Potatoes St. Francis
Cocoa Moka eclairs
Tea
DINNER
Bisque of clams
Frogs' legs, saute a sec
Tournedos Massenet
Jets de houblons
Endives au cerfeuil
Mince pie
American cheese
Coffee
Germea and cream. Powdered sugar and cream separate.
Scrambled eggs, Morocquaine. Cut cepes in small squares, fry in butter
and place in middle of scrambled eggs. Tomato sauce around the edge.
Lamb trotters, poulette. Cook lambs' feet in stock or water with salt,
and one carrot, an onion and a bouquet garni. When done pour poulette
sauce over all.
Sauce poulette. Simmer three shallots in butter, but do not brown. Add
one-half glass of white wine and reduce till almost dry. Then add chives
sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil
for a few minutes, and bind with the yolk of an egg and a piece of fresh butter.
Bisque of clams. Simmer one onion, a little celery and. leeks, one bay
leaf and a few pepper berries in butter. Add the juice of one quart of clams,
one pint of fish broth or water, and one cup of rice, and boil for an hour.
Strain through a fine sieve, put back on fire and add one pint of cream. When
hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the
clams, add the juice to the soup, cut the clams in small pieces and serve in
the soup terrine. If desired both clams and broth can be used in making the
bisque, and all strained before serving.
Tournedos Massenet. Small tenderloin steaks saute in butter, and sea-
soned with salt and pepper. Garnish in bouquets with hearts of artichokes
cut in four, sliced cepes, small squares of tomatoes saute in butter, French
fried onions, and Olivette potatoes. Serve with sauce Madere.
Jets de houblons. (Hop sprouts). Can be obtained in cans. Warm in
their own juice, drain, serve in vegetable dish, and cover with Hollandaise
sauce.
Mince meat. One pound of beef suet chopped fine, one pound of boiled
beef cut in very small dices, one pound of seedless raisins, one pound of
cleaned currants, one-half pound of seeded Sultana raisins, one-half pound
of citron cut in very small dices, one-pound of orange and lemon peel mixed
and chopped fine, two pounds of chopped peeled apples, one ounce of ground
cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of
rum, and one pint of brandy. Mix well, put in jars and keep in cool place.
Use as needed.
Mince pie. Line pie plate with dough as for apple pie. Put in mince
meat, and finish as for apple pie. Serve warm with a piece of American cheese
on the side.
THE HOTEL ST. FRANCIS COOK BOOK 351
NOVEMBER 23
BREAKFAST LUNCHEON
Baked apples ficrevisse salad, gourmet
Baked beans, Boston style Eggs, Henri IV
Boston brown bread Broiled squab chicken
Coffee Souffle potatoes
Apricot compote
French pastry Coffee
DINNER
Lynn Haven oysters on shell
Chicken okra soup
Salted Jordan almonds
. Fillet of halibut, Mornay
Roast ribs of beef
Stuffed tomatoes, Noyer
Sweet potatoes, Southern style
Wine jelly
Caroline cakes
Coffee
Stuffed tomatoes, Noyer. Cut the tops off two nice tomatoes, scoop
them out and season with salt and pepper. Mix fresh bread crumbs and
chopped English walnuts in equal parts and fill the tomatoes with same. Put
a piece of butter on top and bake in moderate oven for ten minutes.
Baked apples. Wash and core the apples. With a sharp knife cut a circle
through the skin, around the apple, above the center, to prevent the apples
from bursting. Place on a pan and fill the hole in each with sugar mixed
with a little ground cinnamon. Put a small piece of butter on top of each,
and a little water in the bottom of the pan. Bake in a moderate oven. Serve
with their own juice. Cream separate.
Baked beans, Boston style. Soak three pounds of white beans over night
in cold water. Then put same in a one and one-half gallon earthern pot with
one-half cup of molasses, one soupspoonful of English mustard mixed with
a cup of water, a little salt, and one whole piece of fat, parboiled salt pork.
Pour in just enough water to moisten, cover, and put in bake oven for four
hours. Or in a not too hot range oven for two and one-half hours. If range
is used, be careful that they do not burn. Serve from pot, or in small in-
dividual pots, with Boston brown bread separate.
IiJcrevisse salad, gourmet. Cover the bottoms of four dinner plates with
chicory salad. In the center make a nest of celery cut in thin strips like
matches. On top of that one well-washed fresh mushroom head, cut the
same way, and to cap all, put the tails of six ecrevisses. Sprinkle with salt
and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive
oil. Cut two truffles like matches, and with some fine chervil, sprinkle all
over the salad.
Eggs Henri IV. Breaded poached eggs fried in swimming lard. Place
on a piece of toast spread with puree de foie gras, and cover with sauce
Perigordine.
Sauce Perigordine. To one cup of brown gravy add one spoonful of
chopped truffles reduced in sherry wine. Season with salt and Cayenne
pepper.
Broiled squab chicken. Split a squab from the back, salt, pepper, moisten
with a little olive oil and broil. Serve on toast, with maitre d'hotel sauce,
quartered lemons and watercress.
352 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 24
BREAKFAST LUNCHEON
Florida grapefruit Consomme in cups
Eggs Bercy Fried smelts, Tartar sauce
Rolls Broiled pig's feet, special
Coffee Fried apples
Romaine salad
French pastry Coffee
DINNER
Seapuit oysters
Potage Lamballe
Boiled beef garnished with vegetables
Horseradish a 1'Anglaise Pickles
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes Coffee
Eggs Bercy. Fry some small breakfast sausages and cut in pieces one
inch long. Make some shirred eggs. When half cooked add the sausages and
a very little tomato sauce. Season with salt and pepper and finish cooking.
Broiled pig's feet, special. Take some boiled pig's feet, split, and remove
the upper bones. Season with salt, pepper and olive oil, roll in fresh bread
crumbs, and broil. See sauce below.
Sauce special. Two-thirds tomato ketchup, one-third tomato sauce, a
little paprika, a little Worcestershire sauce. Bring to a boil and serve.
Boiled pig's feet. Roll two pig's feet very tightly together with cheese-
cloth, so they will lay straight when cooked. Put in vessel, cover with cold
water, season with salt, whole black peppers, carrot, onion, and a bouquet
garni. Boil until well done. If necessary to keep them after cooking, place
in an earthern pot in their own broth.
Fried apples. Peel, core, and cut the apples in five or six pieces. Roll in
flour and fry in swimming fat or lard. Serve on a napkin.
Icing or frosting, for glace cakes, eclairs, etc. One and one-half pounds
of icing sugar, a pony of water or fruit juice, and the whites of two eggs.
Mix and heat over slow fire, stirring continually with a wooden spoon. Do
not let it boil. Flavor according to desire. For chocolate frosting add a
little melted cocoa.
Cream puffs. One-quarter pound of butter, one cup of water, one cup
of milk, four eggs and one-quarter pound of flour. Put the butter, water
and milk into a sauce pan and boil. Remove from the fire and add the flour,
mixing with a wooden spoon. Then add the eggs one by one, beating well.
Dress them on a buttered pan, and about two inches in diameter. Moisten
the tops with eggs, and sprinkle with chopped almonds. Bake in a medium
oven for about twenty minutes, then slit one edge and fill with sweet whipped
cream. Dust some powdered sugar on top and serve.
Chocolate eclairs. Same dough as for cream puffs. Dress them on a
buttered pan in the shape of lady fingers, and bake in hot oven. Split at one
side and fill with sweet whipped cream. Coat with chocolate icing. Pastry
cream may be used instead of whipped cream, if desired.
Pastry cream. Pint of milk, one-half of a vanilla bean, one-quarter pound
of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and
corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip,
put on fire and keep stirring until thick. When cold use it for filling small
cakes, cream puffs, eclairs, etc.
THE HOTEL ST. FRANCIS COOK BOOK 353
BREAKFAST DINNER
Preserved figs California oysters on half shell
Wheat cakes Puree of lentils
Rolls Stuffed roasted chicken
Coffee String beans
Duchess potatoes
Cold French asparagus,
LUNCHEON French dressing
Anchovy salad Almond cake
Poached eggs, sans gene Coffee
Navarin of lamb, printanier
Baba au rhum SUPPER
Demi tasse Salade Olga
Wheat cakes. Sift together into a bowl one-half pound of flour and one
teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted
butter, one egg and a little milk. Mix all into a medium thick batter. Bake
on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate.
Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of
sugar and two ounces of yeast. Scald the milk and pour it over the sugar,
salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc.,
and add half of the flour. Beat well, cover, and let raise. Then add the re-
mainder of the flour and let it raise again until it is twice its original volume.
Put on table, roll in shape desired, place on pan, and let raise again. Brush
the top with melted butter, and bake.
Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place
fillets of anchovies crosswise over the lettuce. Garnish all around with
chopped eggs, beets and parsley. Season with French dressing.
Poached eggs, sans gene. Place a hot poached egg on a heart of artichoke,
cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.
Navarin of lamb, printanier. (Lamb stew). Take three pounds of shoulder,
or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put
in saute pan with a little fat or butter, and allow to roast until nice and brown.
Then add a cup of flour and let same become brown. Add a cup of puree of
tomatoes and enough hot water to cover the meat, and boil for ten minutes.
Parboil three carrots and three turnips and cut in small pieces, and add to-
gether with twelve whole small onions fried brown in butter, twelve small
round potatoes, and a bouquet garni. Cook until soft, remove the bouquet
garni, and serve with chopped parsley and fresh cooked peas on top.
Duchess potatoes. Make dough as for potato croquettes. Roll on table
with a little flour, and cut in the shape of a cork. Flatten and cut a cross on
the top with a small knife, brush with yolks of eggs, put on buttered pan
and bake in oven. By using a pastry bag with a star mould the tops can be
decorated with the dough, in the form of a rose, in place of the cross.
Salade Olga. Cut into small dices two apples, one stalk of celery, two
buttons of cooked artichokes, a few asparagus tips, and one truffle. Season
with salt, pepper, and a very little vinegar and oil. Place in salad bowl with
leaves of lettuce around the sides, and cover with mayonnaise. Garnish with
fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of
eggs chopped fine, and parsley.
354 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 26
BREAKFAST LUNCHEON
Oatmeal with cream Stuffed eggs, Nantua
Boiled salt mackerel, melted butter Mutton chop, grilled
Baked potatoes Saratoga chip potatoes
Rolls Chiffonnade salad
Coffee Camembert cheese
Coffee
DINNER
Cream of asparagus
Whitebait on Graham bread
Rheinbraten
Romaine salad
Cup custard
Lady fingers
Coffee
Stuffed eggs, Nantua. Cut four hard-boiled eggs in two, lengthwise, and
remove the yolks. Mix a piece of butter, the size of an egg, with a little
anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the
yolks strained through a coarse sieve. Dress or fill the eggs through a pastry
bag, put a slice of pimento on top of each, and serve very cold.
Mutton chops, grilled. Salt and pepper the chops, roll in oil and broil.
Garnish with watercress.
Saratoga chip potatoes. Round the potatoes off lengthwise to about the
size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove
and salt. Serve on napkin. Do not cover or they will become soft.
Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole,
sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French
dressing over all, and garnish with chopped beets, eggs and parsley.
Cream of asparagus. Prepare same as cream of cauliflower. Use either
canned or fresh asparagus.
Whitebait on Graham bread. Wash the whitebait and dry, then put in
bowl, season with salt and pepper, and cover with milk. Remove and roll in
flour, using a colander to allow the flour to sift through. Fry in swimming
lard, which is ready in advance, and very hot. Serve on napkin, and garnish
with Graham bread and butter sandwiches, fried parsley, quartered lemon,
and sauce Tartar separate, or any kind of cold sauce.
Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt
and paprika on both sides, and fry in hot butter. Dish up on platter with
paprika sauce, and garnish with paprika potatoes.
Paprika sauce. Simmer one chopped onion and a chopped slice of raw
ham, in a little butter. Add one cup of cream, two cups of cream sauce, a
soupspoonful of paprika, and a little salt. Boil for ten minutes and strain.
Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover
with paprika sauce, salt, and boil for a few minutes.
THE HOTEL ST. FRANCIS COOK BOOK 355
NOVEMBER 27
BREAKFAST DINNER
Assorted fruits Clear green turtle, au Xeres
Boiled eggs Toke Point oysters, mignonette
Rolls Salted almonds. Celery
Coffee Radishes. Ripe olives
Planked striped bass
Sweetbread patties, cream sauce
Roast stuffed turkey, with chestnuts
Cranberry sauce
LUNCHEON Sweet potatoes, Southern style
Cold assorted meats Succotash
Potato salad Hearts of lettuce, egg dressing
Coffee Plum pudding,
hard and brandy sauces
Mince pie
Fancy ice cream
Assorted cakes
Roquefort cheese and crackers
Assorted fruits
Coffee
Mignonette sauce. Take one-half cup of whole white peppers and crush
with a bottle on a hard table or marble slab, but not too fine. Mix with four
finely chopped shallots, a little chives, one spoonful of salt and one-half pint
of white wine or tarragon vinegar. Serve in a green pepper, or a small glass,
in center of plate surrounded with oysters or clams.
Planked striped bass. Split the bass, remove the bones, place on buttered
plank, season with salt, pepper and a little melted butter over all. Bake in
oven until nearly done. Take out and decorate with a pastry bag and a star
mould, with some potato prepared as for potato croquettes, forming a border
around the fish. Put back in oven and bake until nice and brown. Pour
maitre d'hotel sauce on top, garnish with quartered lemons and parsley in
branches.
Turkey stuffed with chestnuts. Stuff the turkey with chestnut dressing.
Put some thin-sliced pork fat over the breast and tie together. Place in pan
with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt,
put in oven and baste all the time. When turkey is done remove from pan,
and let gravy set for a few minutes. Take off the fat, add a little stock or
water, reduce one-half, add a little meat extract and strain.
Dressing for chicken, turkey, suckling pig, etc. Bake six onions, with
the skins on, in oven for ten minutes. Remove the skins and chop very fine.
Add turkey, chicken or suckling pig livers cut in very small squares. Then
add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well,
add a little powdered thyme, chopped parsley, add garlic if desired. If for
suckling pig add some sage.
Chestnut dressing. Split the shells of two pounds of chestnuts with &
sharp pointed knife. Put in oven and when they burst open remove and peel.
Put in pot with a small piece of celery, salt, cover with water, boil till done,
allow to cool, and mix with dressing described above.
Apple dressing. Peel half a dozen apples, remove the cores, cut in six
pieces, put in pan with three ounces of butter and simmer slowly for ten
minutes. Mix with above dressing, omitting chestnuts.
356 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 28
BREAKFAST DINNER
Hothouse raspberries with cream Consomme aux quenelles
Oatmeal and cream Ripe California olives
Stewed lamb kidneys Cultivated brook trout, Hollandaise
Rolls Potatoes nature
Coffee Roast ribs of prime beef
Stewed tomatoes
Mashed potatoes
Lettuce salad
English breakfast tea ice cream
LUNCHEON Assorted fancy cakes
Grapefruit with cherries Coffee
Turkey hash on toast
Coffee eclairs SUPPER
Oolong tea Welsh rabbit
Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in
thin slices. Have a pan ready with hot butter and fry on a quick fire for a few
seconds. Take kidneys from pan, and add one soupspoonful of flour to the
sauce and let simmer until brown. Add one cup of stock or hot water, salt
and pepper, and reduce one-half. Return the kidneys to the sauce, but do not
let them boil or they will become hard. Before serving add a little sherry wine
or chopped parsley.
Turkey hash on. toast. Cut turkey in small dices, put in sauce pan, cover
with two-thirds boiling cream and one-third cream sauce, season, boil for a
few minutes, and serve on hot dry toast.
Welsh rabbit. Cut one pound of American cheese in very small dices.
Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer,
one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not
stir until cheese is quite soft; then stir well with whip till it is melted and
boiling. Pour over toast on a very hot china platter or shirred egg dish.
French bread. One gallon of warm water, two ounces of yeast, three
ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the
yeast, salt, sugar and lard in the water, and mix in flour enough to form a
medium-stiff dough. Work it until smooth, cover with a cloth and let it raise
for one-half hour. Then form the dough into long loaves and about two inches
thick. Lay them on a cloth dusted with flour and let them raise to nearly
double in size. Moisten the tops with milk, make several diagonal cuts on
each loaf half way through, and bake in a rather hot oven.
Homemade bread. One quart of warm water, one quart of warm milk,
two ounces of yeast, one ounce of salt and one-quarter of a pound of melted
lard or butter. Dissolve the yeast in the milk and butter, and add the salt
and butter, or lard. Add enough flour to make a medium dough, mix, beat
well and cover. Allow to raise for about four hours. Divide the dough in
four parts, roll and place in moulds or pans and let raise another hour before
baking.
THE HOTEL ST. FRANCIS COOK BOOK 357
NOVEMBER 29
BREAKFAST LUNCHEON
Orange juice ficrevisses with mayonnaise
Scrambled eggs with anchovies Lamb chops saute, aux cepes
Rolls Sybil potatoes
Coffee Cup custard
Coffee
DINNER
Toke Point oysters on half shell
Cream of summer squash
Filet mignon, Cheron
Georgette potatoes
Ravachol salad
Pistache ice cream
Baked Alaska
Coffee
Scrambled eggs with anchovies. Put some fillets of salted anchovies in
oil and leave for a few days ; or use anchovies in oil. Salt the scrambled eggs
lightly and lay the anchovies crosswise over the top.
itcrevisses with mayonnaise. Prepare the ecrevisses en buisson. When
cold remove the tails from the shells and serve on platter with lemons and
parsley. Mayonnaise separate.
Lamb chops saute, aux cepes. Fry the chops in saute" pan, in oil. When
done put on platter. Slice some cepes, (a specie of mushroom) season with
salt and pepper and fry for a few seconds. Just before removing from the
fire add a little garlic, and pour all over the chops. Sprinkle with chopped
parsley.
Georgette potatoes. Use potato croquette dough. Roll on table to the
thickness of a cork and about ten inches long. Make a hollow the entire
length and fill with puree of spinach. Bring the edges of the hollow together
and roll again so the spinach will be in the middle of the potato dough and
not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in
the same manner as croquettes.
Ravachol salad. Use whole leaves of romaine. Place alternate slices of
grape fruit and orange on top until the leaves are covered. Put some narrow
strips of red pepper across the top, pour French dressing over all, and decorate
with unsweetened whipped cream.
Filet mignon, Cheron. Small fillets of beef saute in butter. Cover with
Bearnaise sauce, and garnish with artichoke buttons, macedoine, (mixed
vegetables) and fieurons.
Fleurons. Used for garnishing entrees, Newburg or chafing dish pre-
parations, fish, etc. Take some puff paste, with six turns, roll it to about
one-eighth inch in thickness, cut with a half moon cutter about two inches
in diameter, and place on a pan moistened with water. Wash the tops with
eggs and bake in a hot oven.
358 THE HOTEL ST. FRANCIS COOK BOOK
NOVEMBER 30
BREAKFAST LUNCHEON
Hominy and cream Stuffed tomatoes, Nana
Calf's liver and bacon Poached eggs, Persanne
Baked potatoes Broiled squab on toast
Rolls Cold asparagus, mustard sauce
Coffee Saratoga chip potatoes
German apple cake
Coffee
DINNER
Onion soup, au gratin
Celery
Planked striped bass
Roast leg of veal, au jus
Cardon a la moelle
Potatoes a la Reine
Escarole and chicory salad
Neapolitan ice cream
Assorted cakes
Coffee
Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boil-
ing water for fifteen seconds. Then dip in cold water and peel. Cut off the
tops, scoop out and fill with the following: One-half of the breast of a boiled
chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce,
a little whipped cream, and salt and pepper. Mix well. After filling place the
tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.
Calf's liver and bacon. Slice the liver about two-thirds of an inch thick.
Salt, pepper, pass through olive oil and broil, but not too well done or the
liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and
garnish with lemon and parsley.
Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of
mayonnaise sauce add one soupspoonful of French mustard. Mix well.
Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt,
one pint of water. Dissolve the yeast and salt in the water, add the flour
and mix, making a rather hard dough. Put into a basin, cover with a cloth,
and allow to stand for four hours. Then divide the dough in four parts, roll
each one separately into the form of a stick about fourteen inches long and
one inch thick. Put on a cloth on a special roll plank made for the purpose.
Take care that the rolls are sufficiently far apart so they will not touch when
they raise. Let them set for about one-half hour. Then cut each roll of
dough in three parts with a sharp knife, make two incisions in the top of each,
put into a pan and bake for about twenty minutes.
Gardens a la moelle. Cardon is a vegetable, a thistle-like plant related to
the artichoke. It can be obtained in cans. Empty into a vessel and warm
in its own juice. Parboil some sliced beef marrow, put into a brown gravy
with the juice of one lemon and some chopped parsley. Remove cardon from
its broth, put on a platter and pour the brown sauce and marrow over all.
THE HOTEL ST. FRANCIS COOK BOOK 359
DECEMBER 1
BREAKFAST LUNCHEON
Preserved figs with cream Cold fillet of sole, Raven
Force with cream Spring lamb Irish stew
Dry toast Cream puffs
Coffee Coffee
DINNER
Consomme Sevigne
Salted Brazil nuts
Sweetbreads braise, Pompadour
Chateau potatoes
Terrine de foie gras a la gelee
Hearts of romaine,
Roquefort dressing
Meringue a la creme, Chantilly
Coffee
Cold fillet of sole, Raven. Cook four fillets of sole in white wine and
place on a platter. Simmer two spoonsful of finely chopped shallots in butter,
add a few chopped fresh mushrooms, one chopped tomato and the wine used
for cooking the fish. Reduce until it becomes thick, cool off, add some chives
and chervil chopped fine, and a little mayonnaise. Spread over the fillets,
and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles,
pickles, etc. Serve very cold.
Consomme Sevigne. White meat of chicken and smoked beef tongue cut
Julienne, (in the shape of matches). Serve in consomme with a sprinkle of
chopped chervil.
Sweetbreads braise, Pompadour. Braise the sweetbreads until about two-
thirds done. Cool a little and cover with a thin layer of chicken force meat.
Decorate all around with chopped tongue, with chopped truffles in the center.
Replace in pan, using the same stock used before, but strained. Cover with
buttered manilla paper and return to oven to finish cooking. Serve with own
gravy and a little Maderia sauce.
Terrine de foie gras a la gelee. Put the foie gras on ice for a few hours.
Carve from the terrine with a table spoon and place on a platter covered with
a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley
in branches.
Gelee. (Meat jelly). Take any kind of good stock. Put in the whites of
six eggs to each gallon to clarify it. Add one pound of chopped raw beef to
the gallon. Also one sliced onion, one carrot, one leek, a little celery and
parsley, a few pepper berries, one bay leaf and a clove. Stir well and add
slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten
minutes and add. Bring to a boil slowly, stirring from time to time. When
it comes to a boil it must be clear. Strain through very fine cheese cloth,
being careful not to stir up the meat so that it will cloud the broth. Season
with salt and a very little Cayenne, add a glass of good sherry, and allow
to cool.
Meringue a la creme, Chantilly. Whip some cream until stiff, add some
powdered sugar, flavor with vanilla. Put one spoonful between each two
meringue shells, dress on a plate, and decorate with some of the same cream
passed through a pastry bag with a star mould.
360 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 2
BREAKFAST LUNCHEON
Baked apples Eggs, Tivoli
Oatmeal with cream Miroton of beef, en bordure
Butter toast Cabinet pudding
Coffee Coffee
DINNER
Blue Point oysters
Consomme Doria
Fillet of sole, St. Malo
Tournedos, Boulanger
Souffle potatoes
Roquefort cheese
Crackers
Coffee
Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter.
Open one side with a sharp knife and scoop out the center. Place in the cavity
a poached egg, cover with cream sauce, sprinkle a little grated cheese on top,
and bake until brown.
Miroton of beef, en bordure. Use left over boiled or braised beef, and cut
in thin slices. Put into sauce pan one sliced onion with a piece of butter, and
simmer until nice and brown. Then add one gill of vinegar, and a spoonful
of French mustard and reduce until almost dry. Now add the sliced beef,
cover with brown gravy, season with salt, pepper and a little chopped parsley,
and boil for a few minutes. Dish into a deep platter, or individual shirred
egg dishes, make a border of potato croquet dough, sprinkle grated cheese
on top and bake till brown.
Consomme Doria. Consomme tapioca, with chopped truffles and sherry
wine.
Fillet of sole, St. Malo. Fillet of sole au vin blanc with the addition of
lobster sauce with scallops, and lobster and oysters cut in small squares.
Tournedos, Boulanger. Small fillets of beef saute, with sauce Madere.
Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.
Souffle potatoes. Peel the potatoes to oval shape. Do not wash but wipe
with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness.
Place in swimming fat or lard that is merely warm and put on fire to get hot.
When the potatoes are nearly done they will swim on top of the fat and swell
up like little cushions. When all are on top take out and throw into very hot
fat to color them. Remove, salt, and serve on napkin.
THE HOTEL ST. FRANCIS COOK BOOK 361
DECEMBER 3
BREAKFAST LUNCHEpN
Preserved figs Grapefruit
Boiled eggs Eggs en cocotte, Italienne
Corn muffins Chicken hash, Victor
Coffee Endive salad
Cup custard
Coffee
DINNER
Hors d'oeuvre varies
Cream of squash
Aiguillettes of bass, a la Russe
Squab saute, Tyrollienne
Anna potatoes
Strawberry ice cream
Assorted cakes
Coffee
Corn Muffins. One-half pound of corn meal, one-half pound of flour, two
ounces of melted butter, four eggs, one pint of sour milk, one-half cup of
molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together
the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs,
well beaten, the molasses, the butter and the sifted ingredients. Beat well and
bake in a well-greased muffin pan.
Eggs en Cocotte, Italienne. Put in buttered cocotte dish one raw egg,
cover with sauce Italienne, put a little grated cheese and a small piece of
butter on top and bake in oven.
Italienne sauce. Chop six shallots very fine and simmer in sauce pan
with two ounces of butter. Do not let the shallots become brown or they will
lose their flavor. Add some chopped fresh or canned mushrooms (about a can
full), and one glass of white wine, and boil until reduced almost dry. Then
add one and one-half pints of brown gravy, and boil again for a few minutes.
Season with salt and pepper to taste, and sprinkle with chopped parsley. This
sauce is used for many entree dishes.
Endive salad. Endive is a species of chicory salad, originally imported
from France. Cut in two lengthwise and lay on platter or individual plates.
Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-
fourths olive oil. Sprinkle with chopped chervil.
Chicken hash, Victor. Take the white meat of a boiled chicken or soup
hen and cut in half inch squares, and half as much fresh-boiled potatoes cut
the same way. Chop six shallots very fine and simmer in four ounces of sweet
butter, but do not let them become colored. Add the chicken and potatoes,
and cover with clear chicken broth. Season with salt, pepper and a little
chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle
of chopped chervil on top. Melba toast separate.
362 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 4
BREAKFAST LUNCHEON
Grapefruit juice Casaba melon
Shredded wheat biscuit with cream Eggs aromatic
English muffins English lamb chops,
Coffee XX Century Club
Lettuce salad
Pistache eclairs
Coffee
DINNER
Blue Point oysters
Fillet of bass, shrimp sauce
Braised beef, Cumberland style
Baked Hubbard squash
Mashed potatoes
Endive salad
Vanilla ice cream
Assorted cakes
Coffee
Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with
tomato sauce, and put a few leaves of fresh mint on top before serving.
English lamb chops, XX Century Club. Broil the chops, garnish with
pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.
Pistache itclairs. Same as chocolate eclairs. Cover with pistache icing.
Pistache icing. To white icing add some pistache essence, or orange
flower extract, and a little green coloring.
Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season
with salt, add one-half glass of white wine, and a little stock or water. When
cooked dish up on platter and cover with shrimp sauce.
Shrimp sauce. To some white wine sauce (sauce vin blanc) add some
shrimps.
Braised beef with calfs feet. Take a piece of round or rump of beef,
season with salt and pepper, put in pot with two onions cut in four, two carrots
and a piece of butter. Roast until nice and brown. Then add one spoonful
of flour and brown again. Add one glass of claret, one quart of stock, three
tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a
boil, cover tight and put in oven till very well done. This is braised beef,
plain. When served Cumberland style (with calf's feet) add the feet at the
same time as the claret and stock, and strain the sauce when done. If the feet
are not served with the beef they may be used as an entree.
Baked Hubbard squash. Cut the squash in four, remove the seeds, salt
and pepper, put a piece of butter on top of each piece of squash and bake
in oven.
THE HOTEL ST. FRANCIS COOK BOOK 363
DECEMBER 5
BREAKFAST LUNCHEON
Sliced oranges Clam broth in cups
Boiled salt mackerel Ripe olives
Baked potatoes Fillet of turbot, Pelissier
Corn bread Potatoes Parisienne
Coffee Spinach aux croutons
Omelette au rhum
Coffee
DINNER
Lobster chowder
Celery. Salted English walnuts
Aiguillettes of sole, Venitienne
Planked striped bass
Cucumber salad
Brussels sprouts and chestnuts
Apple Charlotte
Coffee
Clam broth. Take hard or soft clams and wash well. Put in vessel with
just water enough to cover, a little salt and a small piece of raw celery. Boil
for fifteen minutes, and strain through cheese cloth.
Clam broth, Chantilly. Serve whipped cream separate, or on top of each
cup.
Consomme en Bellevue. Half chicken broth and half clam broth mixed.
Serve in cups with whipped cream on top.
Clam chowder. Chop two onions, one leek, a piece of celery and one green
onion in small pieces, also cut one-half pound of salt pork in small squares.
Put all together in a vessel with two ounces of butter and simmer till well
done. Then add one gallon of stock or fish broth, four potatoes cut in half inch
squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful
of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in
small dices; or chopped canned tomatoes. Bring to a boil and let cook for
about one hour. Put one hundred well-washed Little Neck clams in a separate
vessel and put on fire with one-half glass of water and boil for ten minutes.
Strain the broth and add to the chowder. Remove the clams from the shells,
cut in four pieces and add to the chowder with one cup of cracker meal, and
boil for four minutes. Serve with broken crackers.
Lobster chowder. Same as clam chowder with the exception of lobster
cut in small dices instead of the clams.
364 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 6
BREAKFAST LUNCHEON
Bananas with cream Fish salad, ravigote
Boiled eggs Broiled lamb chops
Dry toast French fried potatoes
Chocolate Cauliflower Polonaise
Whipped cream German coffee cake
Lunch rolls
Tea
DINNER
Cream of endives
Fillet of flounder, Chevreuse
Chicken saute, Ambassadrice
Carrots, Vichy SUPPER
Fondante potatoes Oysters poulette
Escarole salad St. Francis rolls
Peach ice cream Nesselrode pudding
Assorted cakes Lady fingers
Coffee Demi tasse
Oysters poulette. Open three dozen oysters, put in vessel with their own
juice and bring to a boil. Drain off the broth, cover oysters with a pint of
poulette sauce, and serve in chafing dish.
Carrots, Vichy. Slice some tender carrots very fine, place in buttered
sauce pan, season with salt and a little pepper, and simmer over a slow fire.
Then add a little chicken broth or soup stock and cook until soft. Mix one
teaspoonful of flour with three ounces of butter, add to the carrots and simmer
for five minutes. Serve with chopped parsley.
Chocolate. For each person take one rib or bar of chocolate. Cut in very
small pieces, put in pot and add one spoonful of water and let chocolate melt.
Add one large cup of very hot milk for each person, and bring nearly to the
boiling point.
Fish salad, ravigote. Any kind of boiled fish that may be left over. Re-
move the bones and skin, break the fish in small pieces and lay on lettuce
leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets
and hard-boiled eggs.
Cream of endives. Prepare the same as cream of cauliflower, using endives
instead.
Fillet of flounder, Chevreuse. Stuff the fillets with halibut force meat,
put in buttered pan and cook in white wine. Cover with Bearnaise sauce
mixed with a little puree of tomatoes.
Chicken saute, Ambassadrice. Jointed chicken saute in butter, sauce
supreme, garnished with truffles, mushrooms and ~oose liver saute
Goose liver saute. Salt and pepper some fresh goose livers, roll in flour,
put in pan with fresh butter and simmer until done. For garnishing entree
dishes the imported goose liver au natural can be obtained in cans. Remove
the fat from the top of the can, cut the liver out in slices, season with salt and
pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish
or as an entree.
Goose liver saute aux truffes. Put goose liver saute in chafing dish and
cover with sauce Perigord.
Sauce Perigord. Slice six truffles very thin, put in vessel with a glass of
dry sherry wine and reduce until it is nearly dry. Then add one-half pint of
brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.
THE HOTEL ST. FRANCIS COOK BOOK 365
DECEMBER 7
BREAKFAST LUNCHEON
Oatmeal with cream Mariniert herring
Baked beans, Boston style Boiled potatoes
Boston brown bread Rolls
Coffee Coffee
DINNER
Chicken okra soup
Salted pecans
Fillet of sole, Normande
Roast ribs of beef
Asparagus, Hollandaise
Brabant potatoes
Bijou salad
Hazelnut ice cream
Alsatian wafers
Coffee
Corn bread. One-half pound of yellow corn meal, one-half pound of flour,
one teaspoonful of baking powder, three eggs, one ounce of melted butter, one
teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour
the boiling water over the corn meal and allow it to become cold. Beat the
yolks of the eggs and add to the corn meal, then add the milk, flour and the
baking powder, salt and melted butter. Mix and then add the whites of the
eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot
oven for about twenty-five minutes.
Boston brown bread. One pound of rye flour, one pound of Graham flour,
two pounds of corn meal, one pound of wheat flour, one quart of molasses, one
and one-half quarts of milk, two ounces of salt and three ounces of baking
powder. Put all the flour and the baking powder in one vessel, then add the
molasses, milk and salt and make a soft dough. Fill brown bread moulds about
three-fourths full, put in steam cooker for three and one-half hours, then remove
from steam and bake in oven for twenty minutes.
Chicken okra soup. Remove the breast from a raw fowl, and with the re-
mainder make a chicken broth. Cut the breast in small dices, put in vessel
with a chopped onion and a chopped green pepper and a small piece of but,or,
simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut
in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for
one-half hour, then add one pound of okra cut in pieces three-quarters of en
inch in length, and cook until okra is soft. Add one teaspoonful of Worcester-
shire sauce and a cup of boiled rice and serve with chopped parsley. If desu d
a slice of ham may be cut in small squares and added at the same time as the
chicken breast.
366 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 8
BREAKFAST LUNCHEON
Stewed prunes Hors d'oeuvres varies
Scrambled eggs with asparagus tips Eggs Boremis
Buttered toast Hungarian beef goulash
Coffee Apple pie
Coffee
DINNER
Cream of spinach
Fillet of bass, Dieppoise
Chicken saute, Marengo
Potatoes a la Reine
Dandelion salad
Apricot ice cream
Macaroons
Coffee
Scrambled eggs with asparagus tips. Put some asparagus tips in butter,
season with salt and pepper, simmer till hot, and add to the eggs.
Eggs Boremis. Put an egg in a well-buttered cocotte dish, season with
salt and pepper, put plenty of grated cheese and a piece of butter on top of
all, and bake in oven.
Cocoa. Put two tablespoonsful of cocoa in a pot with one-half cup of
water and boil for a minute. Add two cups of milk, bring to a boil, and strain.
Serve powdered sugar separate. May also be made with water only, omitting
the milk.
Fillet of bass, Dieppoise. Cook the fillets "au vin blanc." Dish up on
platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mus-
sels cut in small squares.
Chicken saute, Marengo. Joint of chicken, season with salt and pepper
and put in pan in very hot olive oil. When nice and brown on both sides add
four chopped shallots and a little garlic and allow them to get hot, but not
brown. Then add one-half glass of white wine and reduce. Add one cup of
brown gravy, one cup of chopped tomatoes and one can of French mushrooms.
Cook for fifteen minutes. Dish up and garnish with eggs and croutons fried
in oil, chopped parsley, and a few slices of truffle on top.
Pie paste. One and one-half pounds of flour, one-half pound of lard, one-
half pound of butter and a pinch of salt. Mix all together and add enough
water, (about one cup), to make a rather stiff dough. Keep in cool place
or ice box.
Apple pie. For two pies line the plates with pie paste rolled very thin. Slice
six good sized apples, add one-quarter of a pound of sugar and a teaspoonful
of powdered cinnamon, mix and fill the plates. Wet the edges of the dough
and cover with paste also rolled thin. Wash over with egg, make a few cuts
in the center so the steam may escape while baking, and put in a moderate
oven. When done dust with powdered sugar, and serve hot or cold as desired.
If the apples are coarse it will be well to boil them a little in water with a piece
of cinnamon and a very little sugar.
THE HOTEL ST. FRANCIS COOK BOOK 367
DECEMBER 9
BREAKFAST LUNCHEpN
Baked apples with cream Grapefruit en supreme
Hominy with cream Eggs Benedict
Rolls Lamb hash
Coffee Chocolate layer cake
Coffee
DINNER
Potage Coulis
Salted pecans
Fillet of turbot, Royaldi
Chicken, Edward VII
Potato croquettes
Chiffonnade salad
Parfait au chocolate
Assorted cakes
Coffee
Grapefruit en supreme. Serve in a long-stemed double grapefruit glass,
put shaved ice in large glass around the smaller one. In small glass put sliced
grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around
the glass.
Eggs Benedict. Split an English muffin, toast on the inside, place on each
half a small slice of broiled ham, on the ham a poached egg, cover with Hol-
landaise sauce, and place a piece of truffle on top.
Layer cake. Eight eggs, one-half pound of sugar, one-half pound of flour,
one-quarter pound of melted butter, and some flavoring extract. Beat the
eggs with the sugar, on slow fire until warm, remove and continue beating
until cold. Mix the flour in lightly and then add the melted butter, little by
little, and the flavoring. Do not mix too much. Pour into a well-buttered
mould and bake in a moderate oven for about three-quarters of an hour. Allow
to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade,
as desired. Glace the top with icing and decorate. The American style layer
cake is mixed in the same manner, but baked in shallow moulds, requiring only
about ten minutes in the oven. The filling is then placed between the cakes,
instead of slicing.
Chocolate layer cake. Bake some layers as for moka cake, and put three
or four, one on top of another, with chocolate butter cream filling between.
The filling is made in the same manner as moka filling, but use one ounce of
melted chocolate or cocoa instead of the coffee flavor. Glace the top of the
cake with chocolate frosting and decorate with some of the chocolate cream
filling, using pastry bag with fancy tube.
Chicken, Edward VII. Boil the chicken in stock and stuff1 with rice as
for Chicken Diva. Add small squares of truffles and goose liver natural. Serve
with curry sauce.
368 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 10
BREAKFAST LUNCHEON
Stewed rhubarb Canape Riga
Boiled eggs Eggs Coquelicot
Dry toast Tripe and oysters in cream
Coffee Camembert cheese
Crackers
Coffee
DINNER
Potage Hollandaise
Stuffed fillet of sole, Diplomate
Tournedos de Goncourt
String beans, aux fines herbes
Julienne potatoes
Salade Bresilienne
Floating island
Pound cake
Coffee
Eggs Coquelicot. Line a timbale mould with a whole red pepper, (canned
pimento) and break an egg into it, season with salt and pepper, and put timbale
in a pan in boiling water, and place in oven until egg is cooked. Put some
chicken hash in cream on a platter and turn egg and pepper on top to look
like a little red cap. Serve with cream sauce around the hash.
Tripe and oysters in cream. Simmer six chopped shallots in butter, but
do not allow them to color. Add two pounds of tripe cut in strips, one cup of
stock, one bouquet garni, and boil for one hour. Remove the bouquet garni,
drain off the broth. Add two cups of cream sauce and three dozen parboiled
oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.
Potage Hollandaise. (Soup). Bind a veloute of chicken with cream and
yolks of eggs. Serve with brunoise garnishing.
Veloute. Used for the foundation of many soups. Put in vessel five ounces
of butter and four ounces of flour and simmer for a few minutes. Add two
quarts of chicken broth, stock or bouillon, cook for half an hour and bind with
one cup of cream and the yolks of two eggs.
Consomme brunoise. Cut in very small dice, (nearly fine chopped), one
carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and
parboil in salt water. Then drain off the water, put in well-buttered casserole,
add a pinch of sugar, cover with buttered manilla paper and with the casserole
cover on top of that, and put in the oven to braise. If too dry a half cup of
stock may be added. Cook until vegetables are soft. Use for potage garnishing,
Consomme brunoise, and other dishes. For soups use one heaping spoonful
of brunoise to each plate.
Fillet of sole, Diplomate. Slice fine six fresh mushrooms, season with salt
and pepper, and simmer in butter. When done add one spoonful of meat ex-
tract. Split four fillets of sole and fill with the above dressing and cook "au
vin blanc." Then place on a platter, cover with cream sauce well seasoned,
put grated cheese on top and bake in oven.
Tournedos de Goncourt. Broiled fillet of beef served with Bearnaise sauce
mixed with a little puree of tomatoes, and garnished with tomatoes glacees.
Tomatoes glacees. Put six whole peeled tomatoes on a buttered pan,
season with salt and pepper, put a small piece of butter on top of each, and
bake in moderate oven for ten minutes.
THE HOTEL ST. FRANCIS COOK BOOK 369
DECEMBER 11
BREAKFAST LUNCHEON
Grapefruit juice Canape Martha
Omelet with ham Cold assorted meats
Puff paste crescents Potato salad
Oolong tea Cherry tartelettes
Coffee
DINNER
Blue Points
Consomme brunoise
Braised salmon, Parisienne
Boiled leg of mutton, caper sauce
Mashed turnips
Roast chicken
Hearts of lettuce salad
Biscuit glace
Assorted cakes
Coffee
Omelet with ham. Cut a slice of cooked ham in small squares, put in
omelet pan with a small piece of butter. When hot add three beaten eggs and
follow directions for plain omelet, but use a little less salt.
Canape Martha. Cut a round piece of toast and put some lobster croquette
farce on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top
and bake in oven. Garnish with lemon and parsley.
Cherry tartelette. Line tartelette moulds and follow directions as for pear
tartelettes, but fill with canned cherries.
Braised salmon, Parisienne. Put a slice of salmon in buttered pan, season
with salt and pepper, sprinkle with chopped shallots and parsley, add one
one-half glass of white wine, cover and simmer until cooked. Remove fish to
platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let
boil for five minutes and pour over fish. Don't strain.
Boiled leg of mutton, caper sauce. Put the leg of mutton in pot and cover
with boiling water. Add one carrot, a leak, onion, a little celery and a bouquet
garni. Season with salt, and boil for about forty-five minutes.
Caper sauce. Melt three ounces of butter in sauce pan, add three ounces
of flour and allow to become hot. Add three pints of stock, bouillon, or the
stock from the leg of mutton. Boil for ten minutes, season to taste, bind
with the yolk of one egg and a piece of butter, strain, and add one-half cup
of capers.
Mashed turnips. Boil or steam a half dozen white or Russian (yellow)
turnips. Strain through a fine sieve or colander, add salt and pepper and
three ounces of butter. A potato boiled with the turnips will reduce the
strong turnip odor.
370
THE HOTEL ST. FRANCIS COOK BOOK
BREAKFAST
Stewed prunes
Codfish balls
Rolls
Coffee
DECEMBER 12
LUNCHEON
Oyster broth
Chow chow
Bouillabaisse Marseillaise
Asparagus Hollandaise
Omelette au confiture
Coffee
DINNER
Clam chowder
Celery
Oysters a la Hyde
Striped bass, meuniere
Potatoes nature
Combination salad
Fancy ice cream
Alsatian wafers
Coffee
Codfish balls. Soak one pound of salt codfish in cold water over night.
Then boil in fresh water for ten minutes. Boil two potatoes in salt water and
strain through colander or sieve. Shred the codfish very fine and mix with
the potato and the yolks of three eggs working well together. Allow to become
cool, form into balls, roll in flour and fry in melted butter until nice and golden
yellow. Serve on napkins with quartered lemons and parsley in branches.
Bouillabaisse Marseillaise. (Fish stew). Simmer in shallow saute pan six
chopped shallots, one-half onion sliced very fine and one stalk of white leek
also finely sliced, in two spoonsful of olive oil, for about one minute. Then
add a clove of chopped garlic, one glass of white wine, one pint of fish stock
or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a
live lobster cut in six slices, and one dozen of well washed Little Neck clams
shell and all, boil for ten minutes. Add some solid meat of white fish such as
rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil
again for twenty-five minutes. Do not skim. Remove the saffron and serve
in deep dish with the broth. Sprinkle some chopped parsley over the top.
Serve separate, slices of bread fried in oil and then rubbed with garlic.
Omelette au confiture. (Jelly omelet). Same as strawberry omelet. Put
currant jelly or any kind of marmalade in center of omelet before turning
over on platter.
Oysters a la Hyde. Parboil one-half cup of white celery chopped fine,
for ten minutes, and allow to cool. Put in sauce pan two dozen large raw
oysters with their own juice, add two tablespoonsful of cracker meal, two
ounces of butter, one cup of cream and the parboiled celery. Season with
salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not
sufficiently thick add a little more cracker meal. Serve in chafing dish.
THE HOTEL ST. FRANCIS COOK BOOK 371
BREAKFAST LUNCHEON
Griddle cakes Casaba melon
Honey Consomme Ditalini
Breakfast sausage Eggs Creole
Rolls Stuffed lamb chops, Soubise
Coffee Champs Elysees potatoes
Romaine salad
DINNER Napoleon cake
Little Neck clams Coffee
Potage Mongol
Fillet of sole, Joinville SUPPER
Chicken saute, Bordelaise Oysters mignonette
Artichokes Hollandaise Salted almonds
Potatoes Laurette Sweetbreads a la King
Biscuit Tortoni Parfait Napolitain
Macaroons Cakes
Coffee Demi tasse
Breakfast sausages. Small pork sausages fried in pan with a small piece
of butter. Serve on platter with their own fat.
Consomme Ditalini. Boil some Ditalini (a species of Italian paste), in
salt water, drain off and serve in consomme. Grated cheese separate.
Eggs Creole. Put in buttered shirred egg dish one spoonful of Creole
sauce, break two eggs in center, and bake in oven.
Creole sauce. Put in sauce pan three ounces of butter, one sliced onion,
and three sliced green peppers. Simmer for ten minutes, or until soft, then
add one quart of canned tomatoes with their juice, one can of sliced French
mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic,
and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be
substituted for canned, if desired; and if the sauce is too thick some brown
gravy or bouillon may be added.
Fillet of sole, Joinville. Cook the fillets "au vin blanc." Serve crayfish
sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles
and lobster.
Potage Mongol. One-third puree of peas, one-third consomme Julienne,
one-third puree of tomatoes. Well mixed.
Chicken saute, Bordelaise. Jointed chicken saute in butter with a shallot.
Serve brown gravy with mushrooms and cepes saute, and garnish with fried
onions.
Cepes saute. Cepes are a species of mushrooms and may be obtained in
cans. Slice and fry in butter and olive oil in equal parts, season with salt and
pepper, and when nearly golden yellow add a very finely chopped shallot and
some chopped parsley, and simmer for a minute longer. Often used for
garnishing entrees, etc.
Fried onions. Cut large onions in thin slices and separate into rings.
Put in milk, then in flour, and fry in hot swimming lard. When brown re-
move, salt, and serve on napkin, or use for garnishing.
372 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 14
BREAKFAST LUNCHEON
Preserved figs Cold assorted meats
Oatmeal with cream Alligator pear, French dressing
Chickens' livers saute, au Madere Roquefort cheese
Rolls Crackers
Coffee Coffee
DINNER
Lynnhaven oysters
Puree of Lima beans, aux croutons
Ripe olives
Sand dabs, meuniere
Louisiana gumbo file
Boiled rice
Russian salad
Peach Melba
Assorted cakes
Coffee
Chickens' livers saute, au Madere. Cut the livers in three, salt and pepper
and fry in saute pan in butter. Drain off and add a cup of sauce Madere.
Do not let them boil in the sauce.
Puree of Lima beans. Take a can of Lima beans, or a quart of fresh
beans, put in vessel, cover with chicken broth or bouillon and boil till done.
Then strain through fine sieve, put back in vessel, add two ounces of sweet
butter, and season to taste. Serve with small squares of bread fried in butter.
Louisiana gumbo file. Two chickens, one quart of large oysters, one
quart of cooked shrimps, six bell peppers, four large onions, one quart of
tomatoes, one-half pound of butter, two bunches of celery, one small bunch
of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and
salt to suit.
First. — Cut the chicken the same way as for fricassee, and wipe dry.
Second. — Cut onions and brown in butter, and strain.
Third. — Fry chicken brown in strained butter, then set to one side.
Fourth. — Add two tablespoonsful of flour to strained butter and brown
gradually. When a rich brown add two quarts of boiling water, then add
the tomatoes. Now bring to boiling point and strain through a fine strainer.
Fifth. — Place strained liquor in a large stew pan and add one teaspoonful
of salt and a half teaspoonful of black pepper, then add the chicken. Should
the liquor not sufficiently cover the chicken add more hot water to about two
inches above. Then add the bell peppers and celery without cutting up. Boil
over slow fire until chicken can be picked off the bones with fork. Then re-
move chicken and strip meat from bones and cut in small pieces, remove the
celery and bell peppers, and replace chicken. Add the shrimps, oysters and
tobasco sauce. Boil for ten minutes. Then gradually add sufficient "file
powder" to bring to a rich creamy consistency. Add to each plate two large
tablespoonsful of boiled rice. Serve immediately.
Boiled rice. Wash one-half pound of rice and soak in cold water for an
hour. Cook over hot fire in four quarts of boiling water for fifteen minutes,
or until the grains can be mashed between the fingers. Strain through a
colander.
THE HOTEL ST. FRANCIS COOK BOOK 373
DECEMBER 15
BREAKFAST LUNCHEON
Hothouse raspberries with cream Livermore salad
Boiled eggs Fillet of halibut, Mornay
Dry toast French pastry
Coffee Rolls
Tea
DINNER
Potato and leek soup
Queen olives
Black bass, Cambacere
Vol au vent Toulouse
Roast lamb, mint sauce
Rissolees potatoes
Field salad
Vanilla ice cream
Lady fingers
Coffee
Livermore salad. Broil three country sausages, allow to cool and slice
thin. Mix with one peeled tomato cut in small squares, one-half cup of
string beans, chives, chervil, salt and pepper, and one-third of white wine
vinegar to two-thirds of olive oil.
Fillet of halibut, Mornay. Place the halibut fillets in buttered pan, season
with salt and pepper, cover with fish stock or water, and boil. When nearly
done remove from pan and put on buttered platter, cover with Mornay sauce,
sprinkle with grated cheese and place small pieces of butter on top. Bake
in oven till nice and brown. See sauce below.
Sauce Mornay. For four persons use one pint of thick cream, season
with salt and Cayenne pepper, bind with the yolks of two eggs and one table-
spoonful of grated cheese.
Mint sauce. Use one-quarter pound of brown sugar to one quart of
vinegar. Bring to the boiling point, cool off and add some fresh mint leaves
chopped fine.
Rissolees potatoes. Cut potatoes in the form of a small egg or a ball.
Boil for seven minutes, then put in pan with butter and brown. Sprinkle
with salt.
Vol au vent, Toulouse. Boiled breast of chicken cut in small squares;
chicken dumplings, dessertspoon size ; one can of French mushrooms, whole ;
one sliced truffle, and two sweetbreads sliced and boiled in chicken broth.
Put all in casserole, add one-half wine glass of dry sherry wine, allow to
become hot, and add sauce Allemande to cover. It will now be like a stew.
Season to taste and fill the heated "vol au vents," or patties.
Black bass, Cambacere. Simmer six finely chopped shallots in butter.
While hot add three sliced fresh mushrooms, one peeled tomato cut in squares,
and one-half glass of white wine. Reduce almost dry. Then add one pint of
white wine sauce. Cook the fish "au vin blanc" style and pour the sauce
over same.
374 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 16
BREAKFAST LUNCHEON
Sliced pineapple Omelette Lorraine
Rolled oats with cream Cold lamb with jelly
Rolls Salade Americaine
Coffee French pancake
Coffee
DINNER
Potage Flamande
Boiled codfish, sauce Horose
Potatoes nature
Tenderloin of beef, Bristol
Lettuce salad
Ice cream
Assorted cakes
Demi tasse
Omelette Lorraine. Serve the omelette with small sausages, broiled
bacon and Madeira sauce.
Salade Americaine. Parboil one-half cup of okra cut in pieces one inch
long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with
the okra, which has been allowed to cool, and garnish the top with very finely
chopped Virginia ham over one half, and with chopped green peppers over
the other half. Serve with French dressing.
Pancakes. For two persons take three-fourths of a cup of flour, the
same of milk, one egg and a pinch of salt. Mix together into a thin batter.
Bake on a pancake pan, well buttered.
English pancakes. Mix and cook the cakes as above. Stack one on an-
other in a chafing dish, sprinkling each with a little lime juice and powdered
sugar.
Pancakes Lieb. Same as above, but instead of the lime juice, spread each
cake with sweet butter and powdered sugar. Keep hot with chafing dish.
French pancakes. Same ingredients as above, but cover each cake with
currant jelly and roll into a roll. Sprinkle with powdered sugar and burn
with a redhot iron in stripes.
Potage Flamande. Potato soup garnished with brunoise.
Boiled codfish, sauce Horose. Boil the codfish, place on napkin, garnish
with small boiled potatoes, quartered lemons and parsley. See sauce below.
Sauce Horose. Two-thirds Hollandaise sauce and one-third tomato sauce
mixed.
Tenderloin of beef, Bristol. Roast tenderloin of beef, sauce Madere,
garnished with rice croquettes in pear form, puree of green peas and Laurette
potatoes.
Rice croquettes. Put two ounces of butter and a finely chopped onion in
vessel and simmer until yellow. Then add one cup of washed rice, one-half
cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then
add one cup of sauce Allemande and again put in oven for twenty minutes.
When rice is well done bind with the yolks of two eggs and one spoonful of
grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball
or other desired shape. Bread and fry in swimming lard.
THE HOTEL ST. FRANCIS COOK BOOK 375
DECEMBER 17
BREAKFAST LUNCHEON
Sliced oranges Consomme Rivoli
Boiled eggs Olives
Corn muffins Kingfish, meuniere
English breakfast tea Loin of mutton, charcutiere
Corn fritters
Mashed potatoes
Coffee eclairs
Demi tasse
DINNER
Cream of chicken, a la Reine
Celery. Salted pecans
Fillet of sole, Maximilian
Roast chicken, Rosabella
Escarole salad
Frozen raisin punch
Lady fingers
Coffee
Consomme Rivoli. Consomme garnished with carrots cut in half moon
shape and boiled in consomme, small chicken dumplings and royal custard
also cut in half moon shape.
Kingfish, meuniere. Wash and dry the fish and season with salt and
pepper. Roll in flour and saute in pan with butter. When done put on platter
and cover with sauce meuniere. Garnish with quartered lemons and parsley.
See sauce below.
Sauce meuniere. This is a butter sauce and is principally used for fish.
Place the fish or meat on a platter and sprinkle with a little salt and pepper,
chopped parsley and the juice of a lemon. Heat in frying pan four ounces of
butter to a hazelnut color and pour over the dish.
Loin of mutton, charcutiere. Salt and pepper the loin well on the inside,
and roll up. Put in roasting pan and roast in the usual manner. To make
charcutiere use the mutton pan gravy, or take Madeira sauce, and add two
sliced pickles and one dozen sliced green olives.
Corn fritters. One-half cup of flour, one egg, one-half cup of milk, one
teaspoonful of baking powder and salt and pepper. Mix well and then add
one and one-half cups of grated fresh corn, or a can of drained corn. Fry in
pan with hot butter. Serve on napkin.
Cream of chicken, a la Reine. Cream of chicken served with small chicken
dumplings.
Fillet of sole, Maximilian. Cook fish as for "au vin blanc." Cover with
Hollandaise sauce mixed with one tablespoonful of hot meat extract.
Roast chicken, Rosabelle. Garnish the chicken with hearts of artichokes
and whole tomatoes, Macedoine. Sauce Madere. This garnish is fine with
most any kind of meat.
Frozen raisin punch. Strain the juice of three lemons, add one pint of
water, one-half pound of granulated sugar and freeze in the usual manner.
Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless
raisins. Let the raisins cool, and add with the whites of two eggs, well beaten,
to the contents of the freezer, and finish. Serve in glasses with kirschwasser
or maraschino poured over the top.
376 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 18
BREAKFAST LUNCHEON
Wheat cakes Omelette du Czar
Honey Pickled ham with red cabbage
Rolls Rolled oats pudding
Coffee Coffee
DINNER
Puree of white beans
Pickles
Striped bass, Portugaise
Braised beef
Macaroni in cream
Chiffonnade salad
Oriental cup
Cakes
Coffee
Omelette du Czar. Grate a horseradish root and place in pan with piece
of butter. When hot add one-half cup of cream sauce and mix well. Make
the omelet, and before turning on the platter put the horseradish in the center.
Serve with cream sauce around the edge.
Pickled ham. Take a fresh leg of pork, rub with salt and pepper and put
in earthern jar. Cover with red or white wine, or water mixed with wine, as
you prefer; one onion, one carrot, a piece of celery, parsley in branches, a
few pepper berries and a bouquet garni. After two or three days take out
the leg of pork and roast in the ordinary manner. Half of the pork pickle
may be used to make a flour gravy if desired.
Red cabbage. Slice a head of red cabbage very fine. Put in vessel with
salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and
cook in oven for two hours.
Red cabbage, German style. One sliced red cabbage, one-half glass of
vinegar, three sliced apples, two cups of bouillon, and a small piece of salt
pork or bacon. Put in oven and cook as above.
Puree of white beans. Soak two pounds of white beans over night. Put
in pot and cover with stock or bouillon. Cook until soft, strain through fine
sieve, put back in pot and add enough bouillon to make a soup. Season to
taste, add two ounces of sweet butter, and serve with small squares of bread
fried in butter, separate.
Striped bass, Portugaise. Take a whole bass and cut in slices two inches
thick. Put in a buttered pan one-half of an onion chopped, three chopped
shallots, a little chopped garlic and parsley, two tomatoes cut in small squares
and a bouquet garni. Place the fish on top, season with salt and pepper, add
one glass of white wine, one cup of stock or fish broth, cover and cook slowly.
When done remove the bouquet, place the fish on platter and reduce the broth
one-half. Add four ounces of butter, mix well and pour over the fish. Sprinkle
with a little fresh-chopped parsley mixed with a little finely chopped garlic.
Macaroni in cream. Boil the macaroni in salt water. When done drain,
add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated
cheese separate.
THE HOTEL ST. FRANCIS COOK BOOK 377
DECEMBER 19
BREAKFAST LUNCHEON
Picked up codfish in cream Grapefruit with maraschino
Rolls Poached eggs, a 1'Indienne
Coffee Nivernaise salad
German huckleberry pie
Coffee
DINNER
Oysters on half shell
Clam broth in cups
Salted almonds
Boiled whitefish, Golfin
Hollandaise potatoes
Salade Rejane
Pistache ice cream
Assorted cakes
Coffee
Picked-up codfish in cream. Soak one pound of codfish in cold water
over night. Cut two fresh-boiled potatoes in small squares. Put the codfish
in cold water and boil for ten minutes, drain, and shred the fish in small
pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and
a little Cayenne pepper, and simmer for ten minutes.
Poached eggs, a 1'Indienne. Lay hot poached eggs on plain boiled rice
and cover with curry sauce.
Curry sauce. Simmer one onion, one leek, a small piece of celery, one bay
leaf, a branch of thyme and a little garlic in three ounces of butter. Then add
two spoonsful of curry powder and two of flour. When hot add one quart of
stock, one sliced apple, one sliced banana saute in butter, and one-half cup
of Indian chutney. Boil for twenty minutes, strain through a fine sieve and
salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc.,
and should be made respectively with chicken broth, fish broth, juice of oysters,
and so forth.
Salade Nivernaise. Cut in dices cooked carrots, beets and turnips. Place
in salad bowl in separate piles with a bouquet of watercress in center. Season
with French dressing.
Boiled whitefish, Golfin. Boil in the same manner as codfish. Serve on
napkin, garnished with parsley, lemon and small boiled potatoes. Serve
sauce separate. See below.
Sauce Golfin. White wine sauce mixed with small strips of boiled smoked
tongue and gherkins.
Salade Rejane. Boiled celery root and artichoke buttons, and two tom-
atoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos
and place in center. Season with French dressing.
Pistache ice cream. Prepare a vanilla ice cream mixture. Crush one-
quarter pound of pistachio nuts to a very fine paste, mix with a little orange
flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture,
and strain when hot. Allow to become cold, color a very light green, and freezeu
378 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 20
BREAKFAST LUNCHEON
Sliced bananas Consomme Orleans
Shredded wheat biscuit with cream Poached eggs, Diane
Dry toast Tripe a la Creole
Tea Boiled rice
Demi tasse
Coffee eclairs
DINNER
Potage Alexandra
Fish patties, Bagration
Veal kidney roast
Turnips glaces
Gendarmes potatoes
Celery root, field and beet salad
Bavarois au chocolat
Macaroons
Coffee
Consomme Orleans. Boiled barley well-washed so it will not discolor the
soup, small chicken dumplings, peas, one peeled tomato cut in very small
squares, and some chopped chervil. Put in consomme just before dishing up.
Poached eggs, Diane. Line a tartelette mould with paste and fill with raw
white beans to support the walls, and bake in oven. Then throw out the
beans and fill with tomatoes saute in butter, place a poached egg on top, cover
with Hollandaise sauce, and put in hot oven for a second.
Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in cas-
serole one pint of Creole sauce and boil for thirty minutes. Serve with boiled
rice.
Potage Alexandra. Half veloute of chicken and half cream of potatoes.
Veal kidney roast. Secure a loin of veal with the kidneys left in, roll,
season well and roast in the same manner as shoulder of veal.
Fish patties, Bagration. Small pieces of sole, twelve oysters, and twelve
Little Neck clams boiled in white wine. Drain and add six heads of French
mushrooms sliced, one sliced truffle, and enough white wine sauce to make
the consistency of a stew. Have the patty shells very hot, and fill.
Turnips glaces. Cut the turnips in pieces four times the size of an almond,
and put to boil in salt water. When nearly done drain, add a small piece of
butter and put in oven until yellow. Then add one spoonful of meat extract
and glace them.
Gendarme potatoes. Cut the potatoes in the same shape as for French
fried. Put in pan with piece of butter and roast in oven. When half done
add one sliced onion and finish roasting. Sprinkle with salt and chopped
parsley before serving.
Celery root, field and beet salad. Boil two peeled celery roots. When
cold slice and put in salad bowl with field salad on top, and decorate with
sliced boiled beets. Season with French dressing.
THE HOTEL ST. FRANCIS COOK BOOK 379
DECEMBER 21
BREAKFAST LUNCHEON
Stewed rhubarb Sweet-and-sour bananas
Boiled eggs Consomme Massenet
Dipped toast Blood pudding
Rolls Mashed turnips
Coffee Camembert cheese
Crackers
Coffee
DINNER
Potage Reine Margot
Celery
Boiled salmon, sauce Riche
Olivette potatoes
Breast of chicken, Alexandra.
Hearts of lettuce
Philadelphia ice cream
Assorted cakes
Coffee
Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper
berries tied in cheese cloth, in one quart of vinegar and bring to the boiling
point. Then add three sliced green peppers and boil for two minutes, add
six sliced pimentos and remove the pepper berries. Peel one dozen bananas
and put them in an earthern jar and pour the boiling vinegar and peppers
over them. Let stand for twelve hours and serve cold.
Consomme Massenet. Garnish the consomme with boiled carrots cut in
half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle
with chopped chervil.
Blood pudding. Made of pork blood, etc., and may be obtained from your
butcher. Broil or fry in butter.
Potage Reine Margot. To cream of chicken add some almonds mashed
fine, mixed with a little cream, and strained. This is called almond milk.
Sauce Riche. Mix a tablespoonful of anchovy paste with a pint of Hol-
landaise sauce, add one truffle, three heads of French mushrooms, and one
dozen shrimps cut in small squares.
Breast of chicken, Alexandra. Take the breasts of a raw roasting chicken,
season with salt and pepper, put in saute pan with butter. Cook until nice
and yellow, add one-half cup of cream and finish cooking. Place the breasts
on two oval croustades filled with string beans saute. Add the cream gravy
to a cup of Mornay sauce, with a little paprika, cover the breasts with this
sauce and bake in oven till golden yellow. Serve on napkin with parsley in
branches.
Vanilla Bavarois. Boil one quart of milk with one-half of a split vanilla
bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with
the yolks of four eggs. Add five leaves of gelatine that have been washed in
cold water, stirring until melted. Strain, when cold add one pint of rich, very
stiff, whipped cream. Pour into moulds of fancy shape and place in ice box
for about two hours. Serve with vanilla sauce or sweetened whipped cream
flavored with vanilla.
3&) THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 22
BREAKFAST LUNCHEON
Baked apples with cream Croustade Cancalaise
Scrambled eggs with fine herbes Consomme Fleury
Crescents Ragout a la Deutsch
Coffee Roquefort cheese
Crackers
Coffee
DINNER
Potage Faubonne
Medaillon of sole, St. Victor
Roast squab
Asparagus Hollandaise
Duchess potatoes
Romaine salad
Pineapple water ice
Assorted cakes
Coffee
Scrambled eggs with fine herbs. Add to the eggs some fine cut chives,
parsley and chervil.
Croustade Cancalaise. Drain off the juice from pickled oysters and fill
the croustades with them. Cover with sauce Tyrolienne and garnish with
chopped hard-boiled eggs.
Consomme Fleury. Sliced sorrel boiled in water for a second, boiled rice,
small asparagus tips and peas, in equal parts. Serve in consomme.
Ragout a la Deutsch. One-half pound of sliced raw tenderloin of beef,
and three lamb kidneys, season with salt and pepper and fry in frying pan with
very hot butter. When done remove the meat and place in a deep dish. Put
three chopped shallots and a green pepper cut in small dices, in the butter
in frying pan and simmer for a minute. Drain, add two cups of brown gravy
and one cup of saute potatoes. Mix with the meat, but do not allow to boil.
Serve from the deep dish or casserole.
Potage Faubonne. Make a puree of white beans and bind with the yolk
of one egg mixed with a little cream. Serve small squares of bread fried in
butter, separate.
Medaillon of sole, St. Victor. Cook the fish in white wine and allow to
become cold. Mix the stock with white wine sauce, bring to a boil and reduce
until it becomes very thick. Strain and mix with equal parts of mayonnaise,
whipping well so it will not turn. Let the sauce become cold and pour over
the fish, and place in the ice box. Boil three eggs for seven minutes, cool,
split in two crosswise, remove the yolk and fill with fresh caviar. Turn the
eggs upside down and cover with some of the fish sauce, colored a delicate
rose. Cut some peeled tomatoes in the form of strawberries, and make a
vegetable salad mixed with a little thick mayonnaise. Make a pyramid of
the salad in the middle of the dish, place the fillet of sole around it, and gar-
nish with the eggs and tomatoes. Sprinkle with chopped parsley.
THE HOTEL ST. FRANCIS COOK BOOK 381
DECEMBER 23
BREAKFAST LUNCHEON
Honey in comb German pancakes
Waffles Chocolate
Yarmouth bloater Whipped cream
Rolls
Coffee
DINNER
Potage Mathilda
Lobster croquettes, cream sauce
Plain potted squab chicken
Stewed tomatoes
Lettuce braise
Chateau potatoes
Cold artichokes, mustard sauce
Charlotte aux pommes
Coffee
German pancakes. Two eggs, one-half cup of milk, one-half cup of flour,
a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well.
Have a large frying pan ready with hot butter. Be sure and have the butter
run all over the inside of the pan so the pancake will not stick to the sides
when it rises. Pour in the batter and place in oven. When nearly done,
powder with sugar and put back in oven to brown. Serve with lemon and
powdered sugar.
Potage Mathilda. Cream of cucumbers with small squares of bread fried
in butter.
Rice Creole. Put in sauce pan three ounces of butter, one chopped onion,
a slice of raw ham cut in small squares, and one green pepper cut in small
dices. Simmer until the onions are soft, then add one cup of washed rice,
one peeled and chopped tomato, two red peppers (pimentos), cut in small
dices, two cups of stock or bouillon, and a little salt. Cover and put in oven
until the rice is soft. Before serving add two spoonsful of grated Parmesan
or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes,
onions, etc.
Chicken croquettes. Three cups of chicken hash made from white and
dark meat, one cup of chopped fresh or canned mushrooms, and one-half
onion chopped very fine. Simmer in butter. Then add two cups of Alle-
mande or cream sauce, season with salt and Cayenne pepper. Put on fire
and reduce until thick. Bind with the yolks of two eggs. Allow to become
cold, and form in pyramid shape or in the shape of a large cork, bread, and
fry in swimming fat until well colored. Serve on napkin with sauce separate,
or around the croquettes. A chopped truffle may be added before simmering,
if desired.
Sweetbread croquettes. Three cups of sweetbreads parboiled and cut in
small dices, and if desired, one chopped truffle. Simmer with chopped onions,
and then follow recipe for chicken croquettes.
Lobster croquettes. Three cups of lobster cut in small dices, one cup of
canned or fresh mushrooms, and one truffle chopped fine. Simmer all in
butter, then add one-half glass of sherry wine and cook for two minutes,
then add two cups of cream sauce and reduce. Bind with the yolks of three
eggs. Follow directions for chicken croquettes for cooking and serving.
382 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 24
BREAKFAST LUNCHEON
Preserved figs with cream Petite marmite
Shirred eggs Broiled lobster
Dry toast Roast beef
Cocoa Cleo potatoes
String bean salad
Lemon pie
Coffee
DINNER
Potage Duchesse
Fillet of sole, Marguery
Roast lamb, mint sauce
Succotash
Broiled fresh mushrooms on toast
Alligator pear salad
Peach Tetrazzini
Assorted cakes
Coffee
Petite marmite. Put in a vessel with cold water to cover, five pounds of
short ribs of beef and a soup hen. Season with a spoonful of salt, and bring
to a boil, and skim carefully so the broth will be clear. Then add two large
carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks,
all tied in a cheese cloth ; one bouquet garni, and a large marrow bone. When
beef and fowl are well done remove, take off the skin and fat and cut the
meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage,
carrots, turnips, celery and leeks in round pieces one-half inch in diameter.
Put the beef, chicken and vegetables in another pot and strain the broth over
them. Boil slowly for five minutes. Have your butcher saw some raw marrow
bones in wafers as thin as paper, and add them to the soup at the last moment.
Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some
crust of bread or rolls in diamond shape, bake in oven till brown, and serve
separate. Special earthern petite marmite pots are carried at the large stores,
and are preferable to tureens for serving.
Broiled lobster. Cut a live lobster in two lengthwise, season with salt and
pepper, sprinkle with olive oil, and broil on hot iron. Serve with maitre d'hotel
sauce, garnished with lemons and parsley.
Cleo potatoes. Cut raw potatoes in pear shapes the size of an egg, parboil
in salt water, then put in a well-buttered pan pointed end up, sprinkle with
melted butter and roast in oven, basting all the time till brown. When done,
salt and serve on napkin, garnished with parsley.
String bean salad. Put in salad bowl some cold boiled string beans,
sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground
black pepper, and one-third vinegar and two-thirds olive oil.
Potage Duchesse. Cream of rice with royal in strips.
Fillet of sole, Marguery. Prepare the sole as for "au vin blanc." Place
on top of each fillet two parboiled mussels, and two heads of French mush-
rooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from
stale rolls, and a little butter, and bake in hot oven until a light yellow color.
THE HOTEL ST. FRANCIS COOK BOOK 383
DECEMBER 25
BREAKFAST DINNER
Hothouse raspberries with cream Blue Points, mignonette
Oatmeal Bisque d'ecrevisses
£olls Salted almonds. Celery
Coffee Ripe California olives
Fillet of trout, Cafe de Paris
Sweetbreads braise, au jus
Puree de marrons
Roast goose, apple sauce
T TTxn-rrT^xT Sweet Potatoes> Southern style
LUNCHEON Pate de foie gras de Strasbourg
Eggs mmisterielle Lettuce salad, aux fines herbes
Cold assorted meats Frozen diplomate pudding
Chiffonnade salad Assorted cakes
Pont Neuf cake Pont 1'eveque cheese Crackers
Demi tasse Nuts and raisins Coffee
Eggs ministerielle. Cut sandwich bread in slices about two inches thick.
With a round cutter about three inches in diameter cut out the white of the
bread. With another cutter about an inch and a half in diameter cut out the
center of the round slices, leaving a ring of bread. Soak these rings in thick
cream for a second, put on buttered dish, break an egg in the center of each,
salt and pepper, cover with a light cream sauce, sprinkle with grated cheese^
and bake in oven for about eight minutes.
Pont Neuf potatoes. Three times the size of regular "French" fried po-
tatoes.
Sweetbreads braise au jus. (Glace). Place in buttered saute pan one
sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pep-
per berries. Put three parboiled sweetbreads, which may be larded with fresh
or salted pork if desired, on top, add one-half cup of bouillon, salt, and put
over fire to boil. When reduced place in oven, add a small quantity of meat
extract, and glace by basting continually with its own broth, until well
browned. When done lay on platter and strain the broth over them.
Bisque d'ecrevisses. Remove the tails of three dozen ecrivisses. Use two-
thirds of the shells, broken up, to make the soup, and one-third for ecrevisse
butter. Simmer in butter one onion, one carrot, a leek and a little celery, all
cut up ; with one bay leaf, some thyme and one spoonful of black pepper ber-
ries. Then add the broken shells, two spoonsful of flour, one glass of white
wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice.
Season with salt and Cayenne pepper, cook till rice is very soft, and strain
through fine sieve. Bisque should be a little thicker than other cream soups.
Before serving add two spoonsful of ecrevisse butter and stir well, then add
the ecrevisse tails and one-half glass of Cognac.
Ecrevisse butter. Break fine in mortar some ecrevisse (crayfish) shells.
Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot,
a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and
a few pepper berries, and simmer in oven till butter is clarified, or clear, and
all the other liquids evaporated. Squeeze through cheese cloth into a bowl
standing in ice. The butter will rise to the top, and may be easily removed
when cold. This butter is used with many sauces, soups, etc.
Lobster butter. Use lobster shells and prepare in the same manner as
ecrevisse butter. This butter is used for lobster sauce, Newburg dishes,
soups, etc.
384 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 26
BREAKFAST LUNCHEON
Stewed prunes Grapefruit en supreme
Boiled eggs Cold goose and ham, apple sauce
Toast Romaine salad
Tea Brie cheese
Crackers
Coffee
DINNER
Potage bonne femme
Roast ruddy duck
Fried hominy and currant jelly
Cold asparagus, mustard sauce
Baba au rhum
Coffee
Potage bonne femme. Puree of white beans with Julienne of vegetables.
Fillet of sole, Florentine. Put the fillet of one sole in a buttered pan,
salt, add one-half glass of water mixed with white wine, and boil until done.
In the center of a buttered platter put a cup of puree of spinach and place the
boiled fillet on top, cover with Mornay sauce, with grated cheese and small
bits of butter on top of the sauce. Bake in oven until brown.
Roast ruddy duck. Roast for twelve minutes, in the same manner as teal
duck.
Baba au rhum. One-half pound of flour, one ounce of yeast, three ounces
of butter, two ounces of sugar, two ounces of currants and the rind and juice
of one lemon. Dissolve the yeast in one cup of warm milk and make a soft
sponge with half of the flour, cover and let rise in a warm place. Work the
sugar and the butter together until creamy, add the eggs and lemon and the
rest of the flour. When the sponge has risen to twice its original size mix with
the batter ; at the same time adding the currants. Fill baba moulds half full
and let raise until nearly to the edge of the moulds. Bake in a rather hot oven.
When done soak well in a syrup made with one pint of water, one pound of
sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over
the babas when serving.
Savarin au kirsch. Make a dough the same as for baba au rhum, but omit
the currants. Fill a round crown-shaped savarin mould half full, allow to
raise, and bake. Soak in a syrup made of one pint of water, one pound of
sugar, and one gill of kirschwasser. Serve warm.
Savarin Chantilly. Same as savarin au kirsch, but decorated with whipped
cream, and served cold.
Savarin Montmorency. Like savarin au kirsch, but serve hot with stewed
stoned cherries as sauce.
Savarin mirabelle. Same as savarin au kirsch, but serve hot with stewed
stoned mirabelles.
THE HOTEL ST. FRANCIS COOK BOOK 385
DECEMBER 27
BREAKFAST LUNCHEON
Preserved figs Consomme in cups
Ham and eggs Ripe olives
Toasted corn muffins Panfish saute, meuniere
Coffee Stewed tripe, Blanchard
Savarin au kirsch Coffee
DINNER
Potage Flamande
Frogs' legs, saute a sec
Roast sirloin of beef, Porte Maillot
Lettuce braise
Chateau potatoes
Endive salad
Biscuit glace
Assorted cakes
Coffee
Stewed tripe, Blanchard. Simmer a chopped onion in three ounces of
butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of
flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out
with a small-size "Parisian" spoon, one bouquet garni and one gill of white
wine. Cover and cook for one hour, or until potatoes are very soft. Before
serving remove bouquet garni and sprinkle with fresh-chopped parsley.
Potage Flamande. Potato soup mixed with brunoise.
Frogs' legs, saute a sec. To have the best flavor frogs should be killed just
before cooking. Remove the skins and cut off the hind legs, salt and pepper
them and roll in flour. Saute one dozen frogs' legs in three ounces of hot butter
in a frying pan, for a few minutes over a good fire. Then add a chopped shallot
and let simmer for a few minutes. The legs should then be crisp. Serve on a
platter with chopped parsley and lemon.
Roast sirloin of beef, Porte Maillot. Roast the sirloin, serve with sauce
Madere, garnish with small French carrots, celery braise, lettuce braise and
chateau potatoes.
Lettuce braise. Wash four heads of large romaine lettuce in cold water,
parboil in salt water, cool, and squeeze dry with the hands. Cut each head in
four lengthwise, remove the stem, season with salt and pepper, and fold so both
ends come together. Place a piece of pigskin in the bottom of a buttered pan,
put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover
with buttered manilla paper and allow to simmer for a while. Then add one cup
of stock, put in oven and cook until soft. Used for garnishing entrees, etc.
Biscuit glace. Put in double boiler eight yolks of eggs, one-half pound of
sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring
continually. Then remove from the fire and beat with an egg whip until cold
and very light. Remove the vanilla bean, add one quart of whipped cream and
mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before
serving decorate the tops with whipped cream, or any kind of ice cream or
water ice.
Biscuit glace, St. Francis. Fill some oblong paper cases with biscuit glace
foundation, put in ice box to freeze, decorate the tops with pistachio and
strawberry ice cream before serving.
Biscuit glace of strawberry, raspberry, coffee, pistachio, chocolate, apple,
mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glace, but decor-
ate with the desired ice cream or water ice before serving.
386 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 28
BREAKFAST LUNCHEON
Broiled Finnan haddie Canape of sardines
Baked potatoes Boston baked beans
Rolls Brown bread
Coffee Coffee
DINNER
Seapuit oysters
Cream of rice
Salted pecans
Fillet of flounder, Cafe Riche
Spring lamb tenderloin, Thomas
Roast chicken, au jus
Hearts of romaine, egg dressing
Strawberry parfait
Macaroons
Coffee
Broiled Finnan haddie. (Smoked haddock). Remove the bones, roll in
oil and put on iron to broil. When done on both sides place on platter, cover
with maitre d'hotel sauce or plain melted butter, garnish with parsley in
branches and quartered lemons.
Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter
pound of rice flour, and when hot, one and one-half pints of chicken broth.
Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add
one-half pint of hot cream and a small piece of butter before serving.
Salted Pecans. Roast one-half pound of shelled pecans to a light brown
color, wet with a solution of water and a little gum Arabic, or the white of an
egg, while they are still hot, and then dust over with one spoonful of fine table
salt and stir until dry.
Salted English walnuts. Follow directions for pecans.
Fillet of flounder, Cafe Riche. Put the fillets in a buttered pan, cover with
white wine, and boil. When done place on platter, pour Genoise sauce with the
addition of a spoonful of beef extract, over the fish.
Spring lamb tenderloin, Thomas. Broil the tenderloin and dish up on
buttered toast, and cover with sauce Colbert. Garnish on one side with small
boiled potatoes covered with cream sauce, and flageolet beans on the other.
Flageolet beans. These are French beans and can be obtained in cans.
Put on the fire in salt water, bring to the boiling point, and drain. Add sweet
butter, salt and pepper, mix well and serve immediately.
Egg dressing, for salads. Chop two hard-boiled eggs, and put in salad
bowl with one-half teaspoonful of French mustard, one pinch of salt, some
fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful
of vinegar and four of olive oil. Mix well.
Strawberry parfait. With one quart of strawberry ice cream mix one pint
of sweet whipped cream. Put in moulds or glasses and serve with whipped
cream on top.
Parfaits. Pistachio, vanilla, chocolate, peach and cafe, all prepared the
same as strawberry.
Neapolitan parfait Put in mould or glass, three kinds of parfaits, as
strawberry, vanilla and pistachio. Allow to become very hard in ice box, and
serve whipped cream on top.
Wilson parfait. Peach parfait with the addition of some chopped peeled
peaches. Serve with whipped cream and a crystallized violet on top.
THE HOTEL ST. FRANCIS COOK BOOK 387
DECEMBER 29
LUNCHEON BREAKFAST
Canape Monte Carlo Baked apples
Poached eggs, Persanne Oatmeal with cream
Tosca salad Rolls
French pastry Coffee
Coffee
DINNER
Consomme Madrilene
Ripe California olives
Boiled salmon, sauce Anglaise
Ragout fin
Stanislaus salad
Cream cheese with Bar le Due
Crackers
Coffee
Canape Monte Carlo. Puree of foie gras lightly mixed with a little stiff
mayonnaise and spread on thin toast. Garnish around the edge with chopped
yolks of hard-boiled eggs, and serve on napkins with parsley in branches.
Eggs Persanne. Place hot poached eggs on a round toast, cover with
tomato sauce and sprinkle with fine chopped ham and parsley.
Tosca salad. Cut in fine strips about one inch long some boiled ham,
tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl
with some asparagus tips in the center, garnish with the chopped yolks and
whites of hard-boiled eggs, separate ; and serve with French dressing.
Consomme Madrilene. Slice a handful of sorrel and cook for five minutes
in consomme. Add vermicelli and one tomato cut in small dices. Serve grated
cheese separate.
Boiled salmon, sauce Anglaise. Cook the salmon in the same manner as
for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed
with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil.
Serve separate.
Stanislaus salad. Remove the inside leaves of a whole head of lettuce,
leaving a green bowl. Put in bottom, celery cut in long strips, with slices
of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped
walnuts. Serve with French dressing.
Ragout fin. Slice some parboiled tender sweetbreads, chickens' livers,
chickens' combs, chickens' kidneys and truffles, and saute in butter, cooking
each separately. Then put all in one pan, add a half glass of good sherry, boil
for one minute, add a half pint of brown gravy, simmer for a few minutes, and
serve with chopped chervil on top. Chickens' combs and kidneys come in bot-
tles from France. If you wish you may cut the tips from raw rooster combs,
put in boiling water for a minute, when they can be rubbed with salt to remove
the skin. Then soak in cold water to cause the blood to run out, and boil in
salt water till soft.
Cream cheese with Bar le Due. Mix some cream cheese with a little
whipped cream and spread on plate in the shape of a ring. Put some red Bar
le Due jelly in center. Serve toasted crackers separate.
388 THE HOTEL ST. FRANCIS COOK BOOK
DECEMBER 30
LUNCHEON BREAKFAST
Plain consomme in cups Grapefruit
Fried fillet of sole, remoulade Pork sausages Apple sauce
Brie cheese and crackers Coffee Wheat cakes Coffee
DINNER
Potage Jackson Crab meat Monza
Chicken dumplings, sauce Allemande
Braised beef a la mode Peas a la Frangais
Duchess potatoes
Pineapple biscuit glace
Assorted cakes Coffee
Fried fillet of sole. Clean and trim the fillets, season with salt and pepper,
roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming
hot lard for five minutes. Remove and serve on napkin with quartered lemons
and fried parsley. Sauce separate.
Remoulade sauce. Take a handful of spinach, one of watercress and one
of parsley and mash fine in a mortar. Put in a cloth and press out the juice.
Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins
and some sliced chives.
Crab meat, Monza. Wash carefully one pound of fresh mushrooms, and
cut each one in four. Put in saute pan with two ounces of butter and simmer
for thirty minutes. When the mushrooms are soft add the meat of one crab
cooked in cream. Before serving add one gill of dry sherry wine.
Crab meat in cream. Remove the meat from the shell of a boiled crab.
In a sauce pan put a piece of butter the size of an egg, and place on stove.
When warm add two spoonsful of flour and allow to become hot, then add one
pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil
for ten minutes. Season with salt and Cayenne pepper, then add the crab meat
and serve in deep dish. Serve dry toast separate.
Chicken dumplings. (Quenelles de volaille) . Take the breast of a raw fowl
and trim carefully away the fat, using the white meat only. Chop very fine
and pass through a fine sieve, place in a bowl on ice, season with salt and
Cayenne pepper, and with a wooden spoon stir in little by little some very
thick cream (not whipped), which has been kept on ice. Add the cream until
you have nearly double the amount of force meat. Have two teaspoons in cold
water. Take one and fill with the force meat, make a little hole in the middle
and fill with goose liver puree and close up. Remove the dumpling from the
first spoon with the other one and place on a buttered pan, and continue. When
enough are formed cover with stock and bring to the boiling point, then set
off the fire and let stand for ten minutes on the back of the range. The force
meat may be used for small dumplings without the puree of goose liver; or
some other filling may be used. Make them small for garnishing consomme, vol
au vent, patties, financiere, tortu, etc. The force meat is also used to make
timbales of chicken.
Sauce Allemande. Cut up three pounds of veal bones, put in vessel with
two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little
celery and leek, some pepper berries, two cloves, a sprig of thyme and some
salt. Boil for two hours and strain. Put in sauce pan three ounces of butter,
when hot add two ounces of flour and heat again. Then add a pint and a half
of the broth, boil for ten minutes, season and strain. This is the foundation
of many fancy sauces.
Potage Jackson. Potato soup with small pieces of macaroni added.
THE HOTEL ST. FRANCIS COOK BOOK 389
DECEMBER 31
LUNCHEON BREAKFAST
Poached eggs, Zingara Raw apples
Calf's head, vinaigrette Rolled oats with cream
Boiled potatoes Buttered toast
Lemon pie Cocoa with whipped cream
Coffee
DINNER
Toke Point oysters
Potage Americaine
Fillet of sole, Valeska
Saddle of lamb, international
Chiffonnade salad
Coffee ice cream
Alsatian wafers
Demi tasse
Poached eggs, Zingara. Poached eggs on toast. Cover with tomato sauce
and small strips of tongue.
Potage Americaine. Put in a pot one onion, one leek, and a little celery,
and simmer in three ounces of butter until soft. Then add two spoonsful of flour
and simmer again. Now add one peeled and cut up squash, a bouquet garni
and two quarts of stock, and boil till well done. Remove the bouquet garni
and strain the remainder through a fine sieve. Season with salt and pepper.
Before serving add one cup of cream and two cups of plain boiled rice.
Fillet of sole, Valeska. This is stuffed fillet of sole with a slice of lobster
and a slice of truffle on top, and cooked in white wine. Reduce broth and add
Hollandaise sauce, and stir in a spoonful of ecrevisse butter to give a pink
color.
Saddle of lamb, international. Put saddle of lamb in a roasting pan with
one carrot, an onion, a piece of celery, a few pepper berries and some parsley
in branches. Season the saddle with salt and pepper, rubbing in well. Spread
some butter over the top and roast in oven, basting continually so it will not
become dry. Cook for forty minutes, then take saddle from the pan, remove
the fat and add to the gravy a spoonful of flour and a cup of stock or hot water,
salt, cook for five minutes and strain. Before serving add one-half gill of sherry
wine. For international garnishing use a bouquet each of puree of peas, mashed
potatoes and puree of chestnuts.
Coffee ice cream. Add to vanilla ice cream before freezing one pint of
strong coffee and one-quarter pound of sugar.
Calf's head, plain. Cut the flesh, tongue and brains from the skull and
put in cold water for six hours. Put the brains aside. (See index for calf's
brains.) Put the rest of the meat on the fire in water with a handful of salt,
bring to a boil and allow to cool. Then cut in square pieces, leaving the
tongue whole. Put the cut-up pieces in a pot, cover with water, add one hand-
ful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet
garni and a lemon cut in two. Boil till well done. If not to be used right away
put in earthen jar and strain the broth over it.
Vinaigrette sauce. Chop fine one small sour pickle and add salt, some
fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil,
some sliced chives, chopped parsley and chervil. If desired, add one chopped
shallot and a spoonful of chopped capers.
390
THE HOTEL ST. FRANCIS COOK BOOK
Selections from The Hotel St. Francis
Menu Files
Hotel St. Francis, Oriental Dinner, May
1917:
Fruit Salad, Oriental
Cream of Chicken, Sam Yong
Mixed Chinese Nuts
Halibut, Veronica
Chop Suey
Roast Duckling, Apple Sauce
Noodles
Cold Artichoke
Mikados Glacee
Mignardises
Demi Tasse
Hotel St. Francis, Californian Dinner,
March 31, 1917 :
California Oysters
Clear Green Turtle, Sherry
Salted Almonds
Sand Dabs, Meuniere
Sweetbreads Braise, with Peas
Broiled San Francisco Jumbo Squab
Chateau Potatoes
Cold Fresh Asparagus, Mustard Sauce
Cafe Parfait
Assorted Cakes
Demi Tasse
French Dinner, March 15, 1917 :
Coeur de Palmier, Victor
Creme de Volaille, a la Keine
Amandes Salees
Truite de Riviere, Meuniere
Pommes Parisienne
Pigeonneau au Cresson
Petits Pois Etuves
Salade de Saison
Pudding Diplomate Glace
Petits Fours
Demi Tasse
To meet Mr. Masaya Suzuki, director of
The Sumitomo Bank, Limited, and director-
in-chief of The Sumitomo General Head
Office. Mr. Seiichi Koh, host, April 10, 1919:
Canape Favorite
Toke Point Oysters
Green Turtle Soup
Almonds Celery Olives
Seafood, Mariniere
Noisette of Spring Lamb, Colbert
Sherbet Fleur de Palma
Sweetbreads Conte de Nassau
Breast of Chicken, St. Francis
Potatoes Clarence
Heart of Lettuce, Fines Herbes
Biscuit Emaline
Friandises
Coffee
Amontillado Sherry
Pommery Greno
Liqueurs
Hotel St. Francis, Mexican Dinner, May 23,
1917:
Ecrevisses, Gourmet (Cold)
Abalone Chowder
Salted Jordan Almonds
Boiled Striped Bass, Hollandaise
Potatoes Nature
Pilaff Mexicaine
Roast Imperial Squab
Asparagus Tips
Salade de Saison
Fancy Ice Cream
Wafers
Demi Tasse
Hotel St. Francis, Italian Dinner, April 27,
1917:
Hors d'Oeuvres, Italienne
Bisque d'Ecrivesses
Salted Almonds
Shad au Gratin, Piedmontaise
Macaroni, Caruso
Stuffed Imperial Squab
Potatoes, Tetrazzini
Cold Artichoke
Tutti Frutti
Friandises
Bonbon Italien
Demi Tasse
Hotel St. Francis, Southern Dinner, May
28, 1917:
Pickled Oysters, New Orleans
Giblet Soup, with Barley
Salted Nuts
Boiled Salmon, Genoise
Vol au Vent, Toulouse
Roast Squab
Potatoes Sybil
Cold Asparagus
Coupe Carolina
Assorted Cakes
Demi Tasse
Patek-Newman wedding, August 24, 1915:
Fresh caviar
Toke Points
Essence of Chicken
Celery Olives Salted Nuts
Frogs' Legs, Newman
Noisettes of Lamb, Colbert
Peas Etuve
Champagne Punch
Breast of Duckling
Pommes a la Reine
Salad Veronica
Fancy Ice Cream
Cakes
Coffee
THE HOTEL ST. FRANCIS COOK BOOK
Mr. Raphael Weill, May 23, 1915 :
California Oysters on Half Shell
Salmon Belly, Bechamel
White Corn Bread, sliced
Saddle of Lamb
Chicory Salad
Asparagus, Sauce Mousseline
Hot Waffles
Cafe au Lait
Chi Psi Fraternity, August 28, 1915 :
Toke Points
Clear Bortsch
Salted Almonds Celery Olives
Lobster Newburgh
Vol au Vent, Financiere
Chateaubriand, Colbert
Peas a la Fraincaise
Pommes Chateau
Champagne Punch
Breast of Squab
Salad de Saison
Fancy Ice Cream
Cakes
Hayashi Banquet, March 24, 1916 :
California Oysters on Half Shell
Potage Lemardelais
Salted Walnuts Olives Celery
Mountain Trout, Meuniere
Pommes Maitre d'Hotel
Noisette of Baby Lamb, Perigord
Croustade St. Germain
Sorbet Doi
Roast Guinea Hen
Lettuce and Tomato Salad
Glace Madeleine
Mignardises
Coffee
Mr. A. Johnston, dinner to Charles Schwab,
May 9, 1915 :
Crab Cocktail, Moscovite
Chicken Gumbo, Princess
Almonds Olives
Sweetbreads, Eugenie
Roast Guinea Hen
Grilled Sweet Potato
Artichokes, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. James Woods, dinner to Mr. Boomer
of New York, May 13, 1915:
Hors d'Oeuvres
Beef Tea en Tasse Diable
Olives Almonds
Frog
Vol au Vent of Chicken
Saddle of Lamb
Potatoes Reine
Chicory
Asparagus, Hollandaise Sauce
Bavarois
Cakes
Coffee
Knights of the Royal Arch, May 20, 1915;
Toke Points
Cream of Celery
Olives Almonds
Striped Bass, Joinville
Tournedos Forestiere
Pommes Rissole
Peas Etuve
Champagne Punch
Roast Squab Chicken
Salad de Saison
Fancy Ice Cream
Cakes
Coffee
Mrs. Neustadter, February 14, 1916:
California and Toke Points
Consomme de Volaille, Royal
Almonds Olives
Frogs a la Michels
Asparagus, Hollandaise
Chicken Poele
Brandied Peaches
Pommes Fondantes
Goose Liver Saute
Lettuce, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
Real Estate Banquet, February 5, 1916 :
Toke Points
Mongol
English Walnuts Olives Celery
Fillet of Bass, Joinville
Sweetbread Cutlets, Virginia
Peas
Roast Squab
Potatoes Chateau
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. L. J. Scroffy, February 4, 1916:
Fresh Caviar
Celery Olives Almonds
Terrapin Maryland
Wild Rice
Virginia Ham Glace, Ferrari
Faison Truffles
Salad de Saison
Pudding Glace, Diplomate
Mignardises
Coffee
Mrs. J. C. Cowdin, January 27, 1916:
Canape de Caviar Frais
Huitres de Californie
Bortsch Clair en Tasse
Celeri Olives Mures Amandes Salees
Poitrine de Faisan aux Figues
Pommes a la Reine
Petits Pois a la Francaise
Foie d'Oie a la Gelee
Salad de Laitue
Coupe St. Jacques
Mignardises
Demi Tasse
392
THE HOTEL ST. FRANCIS COOK BOOK
Mrs. Samuel Kissinger, January 5, 1916 :
Hors d'Oeuvres Russe
Potage Lord Mayor
Almonds Olives Celery
Frogs, Michels
Breast of Pheasant, Rossini
Figs au Madere
Fresh Asparagus, Hollandaise
Salad Veronica
Apple Charlotte
Ice Cream Pralinee
Cakes
Coffee
Bagmen of Bagdad, December 30, 1915 :
Toke Points
Green Turtle Soup
Celery Olives Almonds
Terrapin Maryland
Noisette of Lamb, Colbert
Haricot Panachee
Potatoes Rissolee
Champagne Punch
Breast of Duck, Currant Jelly
Fried Hominy
Cold Asparagus, Mustard Sauce
Pudding Glace
Assorted Cakes
Coffee
Mr. Horace Hill, December 22, 1915 :
California Oysters on Half Shell, Mignonette
Chicken Gumbo, Princess
Celery Olives Almonds
Vol au Vent of Crab Meat, Monza
Saddle of Spring Lamb
Puree of Chestnut
Peas a la Francaise
Aspic de Foie Gras, Romaine
Orange Souffle Glace
Assorted Cakes
Demi Tasse
Mrs. Jules Levy, January 10, 1917 :
Toke Points
Petite Marmite with Marrow Dumplings
Cheese Straws
Frogs, Neptune
Breast of Duckling a 1'Orange
Potatoes Fondantes
Sweet and Sour String Beans
Fresh Asparagus, Hollandaise
Foie d'Oie aux Truffes
Lettuce Salad
Omelette Souffle aux fraises
Demi Tasse
Mr. Otto Irving Wise, December 27, 1916:
Queux d'Ecrevisse, Moscovite
Broth in Cups
Celery Olives Almonds
Frogs Mariniere
Boneless Squab Guinea Hen
Pommes a la Reine
Artichoke Bottom, Hollandaise
Mousse de Foie Gras, Virginie
Lettuce Salad, French Dressing
Pudding Diplomate
Fancy Cakes
Coffee
Mr. L. A. Schwabacher, December 2, 1916:
Canape de Caviar
Queux d'Ecrevisse, Moscovite
Broth in Cups au Cerfeuil
Celery Olives Almonds
Frogs' Legs a la Schwabacher
Ris de Veau Braise
Truffes de Perigord en Serviette
Boneless Squab Guinea Hen, Farcis
Pommes a la Reine
Asperges Nouvelles, Hollandaise
Mousse de Foie Gras, Virginie
Salad de Laitue
Pudding Diplomate
Mignardises
Demi Tasse
Mr. Colum, June 28, 1919:
Canape Caviar with Cocktail
Toke Points
Green Turtle Soup
Almonds Olives
Lobster Newburg
Ham Glace, Champagne Sauce
Timbale of Spinach
Iowa Corn Bread
Vol au Vent Toulouse
Kirsch Punch
Guinea Hen
Potatoes Chateau
Salad
Ice Cream Cakes
Coffee
Mrs. J. Ehrman, Supper, October 27, 1915
Oysters on Half Shell
Frogs in Rings
Broiled Squab on Toast
Shoestring Potatoes
Lettuce Salad
Chocolate Parfait
Strawberry Water Ice
Assorted Cakes
Coffee
Mr. Charles Schwab, May 15, 1915:
Supreme Frascate
Potage Lemardelais, Passe
Almonds Olives
Fillet of Trout, Cafe de Paris
Breast of Chicken, Colbert
Peas a la Francaise
Artichokes, Hollandaise Sauce
Terrine de Foie Gras
Lettuce aux Cerfeuil
Bavarois aux Fraise and Framboise
Assorted Cakes
Coffee
Pacific Musical Club, Supper, February 23,
1916:
Toke Points
Salted Almonds
Broiled Squab
Sybil Potatoes
Salad de Saison
Ice Cream, Mozart
Fancy Cakes
Coffee
THE HOTEL ST. FRANCIS COOK BOOK
393
St. Ignatius University, November 9, 1916
Blue Points
Clear Turtle
Almonds Celery Olives
Sole Normande
Filet Mignon, Sauce Madere
Haricots Panaches
Potatoes Noisette
Champagne Punch
Roast Squab Chicken
Salad de Saison
Glace Madeleine
Fancy Cakes
Coffee
Mr. T. F. Baxter, Supper, November 20,
1916:
California Oysters on Half Shell, Mignonette
Crab Meat, Monza
Breast of Squab, Colbert
Lettuce Salad
Fancy Ice Cream
Assorted Cakes
Coffee
First Subscription Ball, Mrs. S. S. Martin,
Supper, December 22, 1915 :
Scrambled Eggs
Bacon
Sausages
Toast Melba
Coffee
Mr. Ercole Canessa, Luncheon, May 29,
1915:
Hors d'Oeuvres
Salted Almonds
Fillet of Sand Dabs, Victor, Tartar Sauce
Breast of Chicken, Colbert
Peas Souffle Potato
Souffle Chocolat
Sauce Vanilla
Demi Tasse
Prudential Insurance Company of America,
Luncheon, February 15, 1916 :
Canape of Anchovies
Potage Lambale
Olives
Lobster Newburgh
Loin of Lamb, Zahler
Salad de Saison
Hot Mince Pie
Black Coffee
Mrs. A. Welch, Luncheon, February 16,
1916:
Fruit Cocktail in Coupe
Chicken Broth in Cups
Almonds
Fillet of Sole, Tartare
Broiled Squab
Pommes Chateau
Cold Asparagus, Mustard Sauce
Fancy Ice Cream
Cakes Caroline
Coffee
Dr. Hugo Lieber, May 18, 1915 :
California Oysters
Strained Gumbo
Olives Almonds
Fillet of Sole, Florentine
Breast of Chicken, Colbert
Pomme Foudaietes
Lettuce
Asparagus, Hollandaise Sauce
Ice Cream Cakes
Coffee
Mrs. Hiram Johnson, July 22, 1915 :
Cantaloupe Moscovite
Beef Tea in Cups
Salted Almonds
Fillet of Trout, Cafe de Paris
Breast of Chicken with Truffles
Potatoes Noisettes
Hearts of Lettuce
Biscuit Glace, St. Francis
Friandises
Demi Tasse
National Association of Professional Base-
ball, November 10, 1915 :
Toke Points
Cream a la Reine
Celery Olives Almonds
Fillet of Sole, Joinville
Chicken Croquettes with Peas
Roman Punch
Imperial Squab
Salad de Saison
Fancy Ice Cream
Fancy Cakes
Coffee
Inland Iron Company, May 27, 1915 :
Crab Cocktail, Moscovite
Clear Bartsch in Cups
Salted Almonds Ripe Olives
Sand Dabs, Meuniere
Sweetbread Cutlets, St. Germain
Chateaubriand, Sauce Madere
Artichokes
Pommes Fondantes
Sorbet au Champagne
Roast Imperial Squab
Salad de Saison
Ice Cream
Mignar discs
Coffee
Prudential Insurance Company, May 24,
1919:
Cherry Stone
Clear Green Turtle
Salted Almonds Ripe Olives
Aiguillette of Sole, Marjory
Filet Mignon with Fresh Mushrooms
Flageolet aux Fines Herbes
Potato Chateau
Orange Sherbet
Roast Imperial Squab
Chiffonade Salad
Fancy Ice Cream
Assorted Cakes
Coffee
394
THE HOTEL ST. FRANCIS COOK BOOK
Mr. Henry T. Scott, May 19, 1915 :
Bouchees Fui with Cocktail
Fresh Caviar
California Oyster Soup
Almonds Olives
Sand Dabs, Saute, Meuniere
Pommes Parisienne, Persillade
Breast of Duck
New String Beans
Chicory and Escarole Salad
Mousse of Fresh Strawberries
Assorted Cakes
Coffee
Dinner in honor of Baron S. Goto, given by
Consul General T. Ohta:
Grapefruit and Orange au Marasquin
Potage Lemardelais
Salted Pecans Ripe Olives
Bass Under Glass with Fresh Mushrooms
Noisette of Baby Lamb, Colbert
String Beans
Sorbet Mikado
Breast of Chicken, Lucullus
Potatoes Julienne
Cold Fresh Asparagus, Mustard Sauce
Fancy Ice Cream
Friandises
Demi Tasse
White Wine Red Wine
Champagne
White Creme de Menthe
Cognac
Cigarettes
Cigars
Mr. Raphael Weill, May 13, 1915 =
California Oysters on Half Shell
Brandade
Saddle of Lamb
Petits Pois a la Francaise
Chicory
Blanc Mange
Petits Fours
Coffee
Mrs. George Marye, July 20, 1915 :
Grapefruit Supreme
Salted Almonds and Pecans
Fillet of Sand Dabs, Mornay
Noisettes of Lamb, Sauce Diable
Corn
Boneless Squab, Stuffed
Hearts of Lettuce, Russian Dressing
Fresh Peach Ice Cream
Assorted Cakes
Coffee
Mrs. H. Sinsheimer, October 27, 1915:
Toke and California Oysters
Einlauf Suppe
Almonds
Frogs Raphael, Weill
Eingedampfte Chicken
French Fried Potatoes
String Beans au Beurre
Bottoms of Artichokes, Lettuce Victor
Orange Souffle Glace St. Francis
Fancy Cakes
Coffee
Retail Dry Goods Association, October 10,
1916:
Blue Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Sole, Bagration
Tournedos Forestiere
Potatoes Noisette
Peas Etuve
Champagne Punch
Roast Squab Chicken
Salade de Saison
Frozen Diplomate Pudding
Fancy Cakes
Coffee
Golden Gate Thoroughbred Breeders' As-
sociation, September 19, 1915 :
Toke Points
Clear Turtle
Celery Olives Almonds
Aiguillette of Sole, Marguery
Vol au Vent Vaupaliere
Filet Mignon Madere
Peas a la Francaise
Champagne Punch
Breast of Squab
Potatoes Noisettes
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Fire Chiefs Banquet of San Francisco,
September 30, 1915 :
Toke Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Bass, Mariniere
Tournedos with Fresh Mushrooms
Peas a la Francaise
Potato Risolee
Roman Punch
Roast Squab
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Telephone Pioneers of America, September
21, 1915:
Caviar d'Astrakan
Toke Points
Potage Windsor
Celery Almonds Olives
Ecrevessis Voltaire
Mousse de Ris de Veau Royal
Chateaubriand Bayard
Petits Pois a la Francaise
Sorbet Ambassadrice
Poitrine de Guinea aux Fines Herbes
Pommes Noisettes
Salade Veronica
Glaces Fantaisies
Mignardises
Cafe Noir
THE HOTEL ST. FRANCIS COOK BOOK
395
West Virginia Banquet (West Virginia
Building, Exposition Grounds), November 5,
Toke Points
Strained Gumbo, Princesse
Celery Olives Almonds
Fillet of Bass, Joinville
Sweetbread Braise with Peas
Champagne Punch
Roast Imperial Squab
Pommes Chateau
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mrs. Henry T. Scott, August 30, 1915 :
Canape Caviar with Cocktail
Clear Bortsch in Cups
Cheese Straws
Salted Pecans
Sand Dabs, Meuniere
Mousse of Virginia Ham
Timbale of Spinach
Breast of Pheasant, Lucullus
Salad Veronica
Coupes Curasco
Fancy Cakes
Coffee
Carlos Sanjinis (Bolivian Consul), August
23, 1915 :
Toke Points
Green Turtle Soup, Xerxes
Almonds Olives Celery
Lobster Newburgh
Noisette of Lamb, Perigordine
Peas a la Francaise
Pommes a la Reine
Champagne Punch
Breast of Chicken, Virginia Ham
Celery Victor
Fancy Ice Cream
Assorted Cakes
Coffee
Papyrus Club, May 15, 1918.
Coupe Printaniere au Kirsch
Consomme Tomato Chantilly
Olives
Sand Dabs, Meuniere
Pommes Hollandaise
Chateau Briand Forestiere
Cold Asparagus, Mustard Sauce
Meringue Glacee
Demi Tasse
Dinner to Mr. Thomas Coleman, Mana-
ger Hotel St. Francis, September 26, 1918.
Toke Points
Clear Turtle
Olives Almonds
Ecrevisses Voltaire
Breast of Chicken, Colbert
Peas Etuve Potatoes Fondante
Hearts of Lettuce St. Francis
Fancy Ice Cream
Cakes Caroline
Coffee
Mrs. Anita Baldwin, August 14, 1915 :
Fruit Salad Supreme
Consomme
Almonds Olives
Frogs, Neptune
Mousse of Virginia Ham
Puree of Fresh Artichokes
Breast of Chicken
Pommes Soufflee
Alligator Pears
Pudding Nesselrode
Fancy Cakes
Coffee
Mrs. E. H. Stotesbury, July 25, 1915 :
Astrakan Caviar
Chicken Broth
Cheese Straws
Salted Pecans and Almonds
Sand Dabs, Tempis
Pommes Parisienne
Virginia Ham
English Spinach
Corn Lieb
Breast of Squab Chicken
Salad Ravajple
Coupes Fraise
Fancy Cakes
Coffee
Candy
Monsieur Gregoire, French Building, P. P.
I. E., November 15, 1919:
Bouchees Fines
Huitres Mignonettes
Bisque d'Ecrevisses
Almonds Celery Olives
Truite de Riviere
Tournedos Cheron
Pommes Soufflee
Poitrine de Volaille, Virginia
Coeur de Laitue
Glace Madeleine
Friandises
Coffee
Students Army Training Corps, Decem-
ber 7, 1918.
Oyster Cocktail
Potage Mongol
Olives Celery Almonds
Filet of Sole, Joinville
Roast Imperial Squab
Peas Etuve Potatoes Parisienne
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. Jesse Lillienthal (Luncheon) No-
vember 7, 1918.
California Oyster Cocktail
Olives Celery
Filet Mignon Grilled
Pommes Chateau
New String Beans
Individual Alaska
Demi Tasse
396
THE HOTEL ST. FRANCIS COOK BOOK
HALFF
Blue Points
Tokelands
'OPTIONS SERVED STRICTLY TO ONE PERSOf>
OtSTERS AND CLAMS
35 Stewed 50 Fried Tokelands 60 Lit
1 ONLY
tie Neck Clams 35
ed Clams 60
m Fritters 60
tfed Clams 50
m Cocktail 35
1 SOUPS
j Consomme 25 40
Purfe of Peas 25 40
Mock Turtle.. 30 50
Green Turtle..5o 90
Tomato 25 40
40 Stewed Tokelands 60 Fried Californias 50 Fri
Californias
Cocktail
Pan Roast
RELISHES
Canape" St.Francis 75 c
Canape" Rothschild 50
Canapf d'Anchois 30
Canapi Riga 50
Canap^ Lorenzo ..40
Canape* Regalia 30
Canapi of Astrachan
Caviar _7f
35 Stewed vrith Cream 60 Newburg 65125 Cla
35 California Fancv, Stew..6o In Cream 65 i 25 Ste
50 Fried Eastern 60 En Brochette 65 1 25 Cla
Luncheon Specialties
Thursday,, August 14, 1913
>fc Little Neck Clams 35
^Veal BroHi, mulligaVawnexj 30 50
•^•Consomme, Tortellini 25 HO
^•Cream o{ Artichokes 30 50
•^Lake TaVioe Trout, with salt \p orU 65 1 25
^-Broiled Sand Dabs, maitre d'hotel H5 80
•^•Fried Tomcods, re"moulade HO 75
Omelet with Ham (for one) 35
Eggs, & I'Allemande (1) HO
&Ou.sVer PatV.es HO 75
•&Hot Game PoV Pie ({or one) H5
•^Deviled Turkey's Legs, with chow chow H5 80
•^•Chickens' Livers Brocket, Lima beans H5 80
•&0x Tail Braise1, & la Schweitzer H5 80
•^-Shoulder o{ Lamb, BreVilienne H5 80
•^•Escargots, Bourguignonne H5 80
-fcFresh Succotask 30 50
•^•Summer SquasVi 35
Petite Marmite 35 60
Chicken Broth 35 60
Clam Broth 30 50
Beef Tea 30 50
Beef Juice (cup) I oo
FISH
Boiled Salmon 50 90
Broiled Salmon45 80
Broiled Striped Bass
_ 50 90
Astrachan Caviar
....125 250
Hors d'Oeuvres
Varib 50
Smoked Goosebreast
45 80
Sardellen Ringe 40
Anchovies 40
Fillet of Herrings 40
Halibut 40 75
Carciofmi 75
Antipasto 50
fcfon Sausage 50
Pickled Walnuts.. 40
Stuffed Mangoes..40
Olives 25
Sand Dabs .....45 80
Pompano....6o i oo
Fillet of Sole..40 75
Smelts 40 75
Tomcods 40 75
SmokedSalmon^o 90
Salmon Belty 40 75
Finnan Haddie 45 80
Salt Mackerel 45 80
Herring 40 75
Terrapin i oo 2 oo
1 Frogs' Legs 250
J Bouillabaisse 60 100
noked Tongue 40 75
Pirn Olas 25
India chutnr? 25
Pirklrc 7<
Stfeet Pickles 25
Cho-sJ chotf 25
Celerf 25 1
^•Dishes IndicaUd bs a S^or ore Readu,
I
Salted Almonds 40 |
Ribs of Beef
ROAST AND COLD MEATS.
.« Cold Ham 4.0 7« Assorted Meats A? 80 Sr
Lamb, Mint Sauce.. 50 90
Young Turkey 65 i 25
Imperial Squab i oo
Stuffed Chicken 100 200
Squab Chicken J 25
Fricassee of Chicken J i 25
Virginia Ham 75 i 40 Assorted Meats vJith
Vestphalia Ham Served Chicken 65 I 25
on Board 50 Kalter Aufschnitt 65 i 25
CHICKEN, ETC.
Chicken in Casserole 2 50 Chicken, Marengo i..i 25
Chicken a la King 90 i 75 Sliced chicken 75 l 40
Chicken, MarVjandi..! 25 Spring Turkey, i 200
Boned Capon 60 i oo
Pate" de Foie Gras i oo
Squab Guinea Hen 2 50
Imperial Squab I oo
Whole Duckling 2 50
Sirloin (for i)
Sirloin (for 2)
Sirloin (for 3)
Sirloin (for 4)
Tenderloin (for i) ..
Tenderloin (for 2)...
Tenderloin (for 3)..
85
..150
..2 25
..3 oo
85
..150
..2 25
STEAKS, CHOPS, ETC.
Tenderloin (for 4) 3 oo Rump Steak 60 Veal Chops 40 75
Porterhouse (for 2) ..2 oo Hamburg Steak 60 Ham 40 75
Filet Mignon 65 Bacon 35 60
English Mutton Chop ..75 Kidneys.brochette 60 100
Mutton Chops (2) 60 Calf s Brains 50 90
Lamb Chops (2) 60 Liver and Bacon 50 90
Lamb Chop, Virg.Ham 60 Sweetbreads — 65 I 25
Porterhouse (for 3) ..3 oo
Porterhouse (for 4) ..4 oo
Club Steak (for 5) 4 oo
Steak a la minute 70
Entrecote a la minute ..70
Garniture— Plain in Casserole tfith Potatoes 25, vrith vegetables 50
Mushroom, Biamsise or Bordelaise Sauce, for one 25
THE HOTEL ST. FRANCIS COOK BOOK
397
Green Corn 30 5
VEGETABLES
j Lima Beans 30 50 Fried Egg Plant 35 <
y Red Kidnrj Beans 35 Boiled Rice 2 J !
j Flageolet Beans 50 Succotash 35 I
)nions _., ^» 35
Fresh Asparagus.....40 7
Artichokes ..35 6
Squash 35
Ihiffcd P 'inner (i) te
New Peas 30 5
French Peas j
New String Beans..30 5
French String Beans.. 5
POTATOES 1
Boiled or Baked 20
Fried 20
9 Stewed Corn 35 Spinach . 35 Macaroni or Spaghetfi..35
a Stewed Tomatoes 35 Carrots 30 50 Spaghetti, Milanaise 45
) Stuffed Tomatoes (i) 40 Beets , 35 Cauliflower au gratin.....5<>
) French Asparagus .....i 25 Mashed Turnips 35 Cauliflower, Hollandaise 50
Specialties, Continued
JMLAU5
Fruit 50
Celerj Victor... 30 50
St. Francis (i) 50
Waldorf (i) 50
German Fried 30
BUFFET DISHES [for one)
^•Lorded Tenderloin of bcc{,sVu{f cd tomato 75
•sj^-Cold duckling and tongue, vegetable salad 65
^•Curried Lobster, with rice 50
^Alligator Pear (i) 60
•fr Fruit Salad, ChantiHy 30
•^German Date Tart 25
-j^ Apple Dumpling, hard and brandy sauces HO
•^•German Prune Cake 20
-. . ,^-Peach Pie 15
.>
•^•Neapolitan Sandwich 30
"^Grenadine Sorbet 30
Fancy California Fruit in Basket 50
Saratoga 30
Alligator Pear (i) 69
Endives
SauHe 30
1/fonnaise .. . .30
Lettuce or Romaine 30
Watercress 30
Escarole or Chicory 30
Potato .30
Croquettes -.30
Ddmonico 30
Au Gratin .....30
Julienne 30
Cucumber 40 75
Tomato 40 75
Duchesse . 30
Parisienne 30
Lettuce-Tomato 40 75
Artichoke 45 80
St. Francis 30
Maitre d'Hotel 30
Svbil .. 30
Chiffonnade 40 75
Combination .....45 80
Celer? Root, Field and
Beet Salad 40
Chicken 65 i 25
Lobster 65 i 25
Crab 65 i 25
Browned Hashed 30
SouffUe 40
Alsacienne 35
Be"ne"dictine 35
••^•Dishes Indicated bv< a Star ore Readt|
1
Sara Bernhardt 35
Anna 40 f
1 Cosmopolitan 60 i oo
Pepper or Egg, extra j 5
Stuffed (i) 30 I
DESSERT
Wine Jelty 30 French Pastrf (each) i o Caramel or Cup Custard 25 Marrons Glacees 49
Charlotte Russe 30 Macaroons ....30 Sponge or Pound Cake..25 Omelette Surprise i 25
Assorted Cakes 25 Lad^J Fingers -.25 Fruit Cake 30 Omelette SouflUe i oo
ICE CREAMS AND ICES
Biscuit Tortoni or Glace" 3 o Caf* Par(ait 3 o
Lalla Rookh ...30 Sorbet au Marasquin 30
Viviane Cup 40 Lemon Water Ice 25
Roman Punch ..30 Raspberry Water Ice 25
Nesselrode Pudding 40 Neapolitan Ice Cream 30
FRUIT (Portions for One)
Strawberries, Blackberries or Loganberries 30 Raspberries 35
40 Apples _ 15 Baked Apples 25
Coupe St. Jacques 50
Peach Melba 60
Baked Alaska (for one) 60
Meringue Panache"e 35
Meringue Glace"e 30
Grapes
Peach Ice Cream
Vanilla Ice Cream
Chocolate Ice Cream .....
Coffee Ice Cream
Pistache Ice Cream
Cantaloupe 30 Bananas 15
Watermelon 30 Bananas \rith cream 30
Peaches 35 Oranges 15
Apricots 30 Sliced Oranges 25
California Grapefruit 25 Orange Juice 20 40 60
Fresh Figs 35
Preserved Fruits
Marmalade
GuavaJell-f .......
Compote of Fresh Fruit 30
Stewed French Prunes 30
Apple Sauce 25 Bar le Due Jelfy
Brandied Peaches 40 Hone?
Stuffed Dates -.30 Hone? in Comb
CHEESE (Portions for One)
Camembert 25, Import. 30 Roquefort?. 25 Gorgonjola 25 Chester —
Oregon Cream 25 Schloss 25 Mac Laren — 25 English Cheddar
Neufchatel 25 Brie or Edam 25 Gruv,ere 25 Stilton
Portde Salut 25 Pont I'Eveque ...25 Limburger 25 Assorted Cheese
COFFEE, ETC.
Pot of 'Coffee or Tea with Cream, for one 20 Chocolate or Cocoa 25 DemiTasse 10 CaffcTurc 25
Special Coffee 25 Malted Milk, cup 25 Special Bottled Milk 15 Cream, small pitcher to
Butter, Sweet or Salted, with Rolls or Bread, per cover, to cents
398
THE HOTEL ST. FRANCIS COOK BOOK
INDIVIDUAL PORTIONS. SERVED TO ONE PERSON ONLY
Blue Points
Tokelands
California
Cocktail . ..._... .........
Pan Roast __...»
i
OYSTERS AND CLAMS
35 Stewed _ 50 Fried Tokelands 60 Litt
40 Stewed Tokelands 50 Fried California 50 Fric
40 Stewed with Cream ._..tfo Newburg 75 Clar
40 California Fancv, Stew.. 60 In Cream 65 Ste\
50 Eastern, Fried 60 En Brochette 65 Clan
RELISHES
Canape" St.Frands 75
Specialties for Dinner
Canape" d'Anchois 40
Friday. April 9. 19(5
Canape" Riga -50
Canape Regalia .....30
Canape" of Astrachan
Caviar 75
•fcCanape P. P. I. E. 75
Astrachan Caviar.™
^Terrapin Soup, au gourmet 30
1 25
•tfrCrearn of Endives 30
Hors d'Oeuvres
iferConsomme, royal 25
Varies 50
Smoked Goosebreast
•&Clam Chowder 30
i
45
-frBroiled Brook Trout 60
Sardellen Ringe 40
Frogs' Legs, Michels 125 L
Anchovies — 50
•^Scallops, mariniere 75
Fillet of Herrings 50
Pompano, meuniere 50
Sardines 40
Carciofim 75
&Loin of Lamb Chops, haricots panaches 60 =
Anfipasto 50
Squab Chicken Saute, Sutro (for two) 2 25
bfon Sausage 50
•fcRoast Pheasant, bread sauce 1 50
Pickled Walnuts.. 40
Breast of Squab, Nivernaise 1 10
Stuffed Mangoes..40
•& Bouillabaisse Marseillaise 50
Olives . ....._.. 2 5
Sweetbreads, Eugenie 80 :
Pirn Olas 25
Lobster, cardinal 1 00 :
India chutncf 25
Pickles 25
•^•Postrano with Spinach 45
Sweet Pickles 25
______
Chow chow...™... 25
Celerf 25
•^Dishes Indicated by a Star are Ready
i a
Salted Almonds..._40 f"
Lbaai ir-ir-1-; ..,11 n. „ .,:_,.. •incrLI
Ribs of Beef... 50
Lamb, Mint Sauce ....^50
Young Turkev..™ _75
Imperial Squab 1 oo
ROAST AND COLD MEATS.
Bohemian Ham 65 Cold Ham .40
Virginia Ham 75 Assorted Meats vrith
Westphalia Ham Served Chicken 75
on Board 63 Kalter Aufschnitt 75
Little Neck Clams 35
is ^o
trs $0
ims 50
Clam Cocktail 35
SOUPS
Consomme 15
Purfe of Peas ,...25
Mock Turtle 30
Green Turtle 50
Tomato 15
Petite Marmite.™ 35
Chicken Broth 35
Clam Broth 30
Beef Tea 30
Beef Juice (cup) i oo
Bellevue 40
FISH
Fried Scallops 60
Striped Bass 50
Halibut 40
Sand Dabs 45
Pompano 50
Fillet of Sole 40
Smelts ....40
Tomcods 40
Smoked Salmon {0
Salmon Belty 50
Finnan Haddie 45
Salt Mackerel 45
Herring 40
Terrapin i oo
Frogs' Legs i 25
Bouillabaisse 60
Salt Cod, cream 45
Fish Cakes 40
Assorted Meats
Smoked Tongue
Boned Capon
Pat* de Foie Gras.™
50
50
. 6»
75
Stuffed Chicken i .
Squab Chicken
Sirloin (for i)
Sirloin (for 2)
Sirloin (for 3)
Sirloin (for 4)
Tenderloin (for i) ..
Tenderloin (for 2)-.
Tenderloin (for 3)..,
GAME AND POULTRY
i oo Chicken in Casserole 2 50 Chicken, Marengoi.. 1 25
125 Chicken a la King 90 Sliced chicken 75
300 Chicken, Marv,land£..i 25 Spring Turkcji — 225
—90
~'75
..2 50
..325
_..90
..250
Tenderloin (for 4) 3 25
Porterhouse (for 2) ..2 25
Porterhouse (for 3) ..3 59
Porterhouse (for 4) ..4 75
Gub Steak (for 5)_.4 oo
Steak i la minute _7$
Entrecole a la minute ..75
STEAKS, CHOPS, ETC.
Rump Steak 60
Hamburg Steak 60
Filet Mignon 75
English Mutton Chop ..75
Mutton Chops (2) 60
Lamb Chops (2) 60
Lamb Chop, Virg.Ham 60
Squab Guinea Hen 1 50
Imperial Squab i.oo
Whole Duckling 2 50
Veal Chop 40
Ham .. _........4<>
Bacon ™_ 40
KidneV^.brochette <Jo
Calf s Brains 50
Liver and Bacon
Sweetbreads _
Garniture— Plain in Casserole <«5th Potatoes, for one 25, <tfilh vegetables 50
Mushroom, Btanuist or Bwielaise Sauce, for one 15
THE HOTEL ST. FRANCIS COOK BOOK
399
INDIVIDUAL PORTIONS. SERVED TO ONE PERSON ONLY
VEGETABLES
Asparagus 40 Lima Bans to Fri«l Too Plant . i< 0
Artichokes 2
Peas 2
j Red Kidney Beans 20 Boiled Rice 15 S<
J Flageolet Beans 25 Succotash 20 Si
French Peas 2
<i Stewed Com 20 Spinach 20 M
3 Stewed Tomatoes _ 20 Carrots 20 S
y Stuffed Tomatoes (i)-4° Beets 20 C
String Beans i
French Siring Beans.. 2
French Carrots 2
y French Asparagus 125 Mashed Turnips _...; 20 C
POTATOES [
Boiled or Baked 20 1
Fried 20
Specialties, Continued
Mashed 20
German Fried 30
Saratoga 20
^Broiled Fresh Mushrooms 60
•jjsT Parsnips in Cream 25 "
•& Chateau Potatoes 30
T&rPeach Pie 15 -fcMince Pie 20
^"Strawberry Blanc Mange 30
ft Apple Pudding, soufflee 25
•^Crushed Strawberry Parfait 30
•^Strawberries a la Ritz 60 .
•ArCoupe St. Jacques 50
•&Tutti Frutti 30
'fc'Fresh Strawberries with Cream 40
Sautle 30
L^onnaise 30
Croquettes -30
Delmonico 30
Au Gratin 30
Julienne 30
Duchcsse 3 o
Parisienne 30
St. Francis 30
Maitre d'Hotel 30
Browned Hashed 30
Souffle'e 40
Alsacienne 35
Benedictine 35
Anna 40
•^•Dishes Indicated by a Star are Ready
L;
ni ii imi ii inr— ' 1
Stuffed (i) 25
Sweet.fried or saute" 39
Sweet, Southern — 40
Wine Jelty 2ft
Charlotte Russe 30
Alsatian Wafers — 25
Coupe St. Jacques 50
Peach Melba „_ 60
Baked Alaska (for one) 60
Meringue Panachee 35
Meringue Glacee 30
French Pastry (each).
Macaroons
Ladv, Fingers
DESSERT
_. i o Caramel or Cup Custard 2 5
...30 Fruit Cake 30
_15 Assorted Cakes 25
California Grapefruit
Grapefruit Supreme .
Apples (i)
Oranges (i)
Sliced Oranges v —
Otympic Club ,
Camembert
Neufchatel ......
Limburger
30
..15
.25
.25
ICE CREAMS AND ICES
Biscuit Tortoni or Glad 30 Cafe Parfait
Lalla Rookh 30
Viviane Cup 40
Roman Punch 30
Ness el rode Pudding .....40
FRUIT
Fresh Strawberries with Cream 40
Baked Apples, cream 25 Brandied Peaches ..
Bananas . 15
Bananas with cream 25
Orange Juice 25 50 75
Grapefruit Juice 50
.30
Sorbet au Marasquin 30
Lemon Water Ice 25
Raspberry Water Ice 25
Neapolitan Ice Cream.....30
40
Compote of Fresh Fruit 2 f
Stewed Prunes __________ 20
Apple Sauce __________ 15
Apple Sauce, with cream 25
Onions 20
_ 20
Stuffed Pepper (i) 30
Macaroni or Spaghetti.. 20
Spaghetti, Milanaise — 25
Cauliflower au gratin 50
Cauliflower, Hollandaise 50
SALADS
Crab — -75
Fruit (0 40
Celery, Victor 35
St. Francis ....49
Waldorf 40
Endives -..50
Lettuce or Romaint 30
Watercress 30
Escarote or Chicorf 30
Potato ~~.~~. 30
Cucumber ...40
Tomato 49
Lettuce-Tomato .... 40
Artichoke .....35
Chiffonnade 40
Combination 40
Celerj Root, Field and
Beet Salad 40
Chicken . 75
Lobster 75
Cosmopolitan 50
Pepper or Egg (fon) to
Marrons Glacfes _....4«
Omelette Surprise j 25
Omelette SouflKe I oo
Peach Ice Cream 25
Vanilla Ice Cream 25
Chocolate Ice Cream 25
Coffee Ice Cream 25
Pistache Ice Cream 25
Preserved Fruits 15
Marmalade ..25
Guava Jelty 25
Bar le Due Jelty 50
Honev. 20, ....in Comb 25
F. E. Garritt's Individual Fruit Preserves (assorted) 25
CHEESE
Roquefort. 25 Gorgonjola 25 Petaluma Cream ,
Schloss 25 MacLaren 25 Chester
Brie or Edam 25 Gru^cre 25 English Cheddar .
-.25
,.25
COFFEE, ETC.
Pot of Coffee or Tea with Cream, for one 20 Chocolate or Cocoa 25 DemiTasse 10 CafeTure 25
Special Coffee 25 Malted Milk, cup 25 Special Bottled Milk 15 Cream, small pitcher 10
Butter, Sweet or Salted, with Rolls or Bread, per cover, t o cents
4OO
CLASSIFIED INDEX
CEREALS
Boiled farina in milk, July 6
Fried hominy, Oct. 29
Force and cream, Oct. 30; Nov. 8
Germea, Nov. 22
Grapenuts, Nov. IS
Hominy, Oct. 28
Malta vita, Nov. 16
Pearl grits, March 5
Pearl grits with cream, Nov. 11
Pettijohns, Oct. 29
Shredded wheat biscuits, Nov. 10
CHEESE
Cheese balls, Oct. 29
Cottage cheese, May 24
Cream cheese with Bar-le-Duc, Dec. 29
Olympic Club cheese, Oct. 23
Petaluma cream cheese, Sept. 18
Souffle au fromage (cheese souffle), April 4
St. Francis cheese, July 1
CHICKEN
A la King, Nov. 11
Austrian fritters, April 22
A 1'Estragon, March 8
Boiled fowl, Oct. 29
Breast of chicken, Alexandra, Dec. 21
Breast of chicken with Virginia ham, Feb. 22
Breast of chicken with figs, Sept. 22
Breast of chicken, James Woods, Oct. 25
Baked chicken with rice, March 19
Broiled chicken, Tyrolienne, May 28
Breast of chicken en aspic, July 26
Boiled fowl, celery sauce, Aug. 21
Chicken croquettes, Dec. 23
Cold chicken, xsabella, Sept. 20
Coquille of chicken, Mornay, Oct. 12
Diva, Nov. 13
Deviled chicken's legs, April 30
Deviled chicken's legs with Virginia ham, Sept. 3
Edward VII, Dec. 9
Essence of chicken in cup, Feb. 6
En cocotte, Bazaar, Oct. 20
Fried, Maryland, Jan. 20
Fried, Villeroi, June 26
Fried, Savoy, Sept. 8
Fried, country style, Nov. 12
Fricassee, a 1'ancienne, June 26
Hash, Victor, Dec. 3
Hash, on toast, Feb. 15
Hash, a 1'Italienne, Oct. 9
Leon X, Oct. 17
Livers, saute, forestiere, Feb. 8
Livers saute, au Madere, Dec. 14
Plain, roasted, Oct. 27
Patties, Toulouse, May 12
Potpie, home style, Feb. 18
Saute, Ambassadrice, Dec. 6
Saute, Marengo, Dec. 8
Saute, Parisienne, Feb. 12
Saute, Montmorency, Feb. 23
Saute, Salonika, March 3
Saute, Hongroise, March 17
Saute, Portugaise, March 18
Saute, Chasseur, April 3
Saute, D' Austin, April 16
Saute, Madeleine, April 29
Saute, Demidoff, May 3
Saute, au Madere, May 13
Saute, Amphitian, May 16
Saute, demi-deuil, May 31
Saute, Archiduc, June 14
Saute, Viennoise, July 3
Saut6, Lafitte, July 7
Saute, Alsacienne, Aug. 31
Saute, Josephine, Oct. 13
Stuffed chicken with California raisins, Oct. 23
Tyrolienne, March 26
Valencienne, Jan. 7
SQUAB CHICKEN
Broiled, Nov. 23
Michels, July 22
Plain potted, Jan. 10
Saute, Sutro, Feb. 26
CAPON
Galantine, July 19
Stuffed, Bruxelloise, Feb. 27
Stuffed, St. Antoine, Jan. 4
BEEF
Braised beef, with calf's feet, Dec. 4
Beefsteak, Provencale, Jan. 13
Beefsteak, Bismarck, Jan. 18
Beef tongue, boiled, Jan. 29
Beef a la mode, May 21
Braised beef, June 12
Beef marrow, Princess, July 8
Braised beef, comfortable, Sept. 7
Beef-steak, Jussien, Oct. 3
Baked porterhouse, Oct. 11
Beef tongue, Menschikoff, Oct. 15
Beef tongue, Parisienne, March 11
Broiled tenderloin steak, Nov. 8
Broiled sirloin steak, Cliff House, June 9
Corned beef and cabbage, Jan. 27
Corned beef hash, March 31
Corned beef hash, browned, March 31
Corned beef hash, au gratin, March 31
Chipped beef on toast, June 8
Filet mignon, April 14
Filet mignon, Athenienne, June 16
Filet mignon, Bayard, March 4
Filet mignon, Cheron, May 25; Nov. 29
Filet mignon, DuBarry, Sept. 11
Filet mignon, Marchale, May 20
Filet mignon, Trianon, April 14
Fillet of beef, Charcutiere, April 15
Fillet of beef, Cendrillon, May 5
Fillet of beef, Lombard, May 12
Fillet of beef, Balzag, June 26
Fillet of beef, Dumas, Aug. 14
Hamburg steak, Nov. 9
Hashed fillet of beef, Sam Ward, April 29
Larded sirloin of beef, Nov. 20
Larded tenderloin of beef, April 28
Larded tenderloin of beef, Montbasson, April 28
Larded tenderloin of beef, St. Martin, June 1
Larded tenderloin of beef, Vigo, June 22
Larded tenderloin of beef, Lili, July 2
Larded tenderloin of beef, Sigurd, Sept. 16
Larded rump of beef, June 12
Miroton of beef, en bordure, Dec. 2
Minced tenderloin, a 1'estragon, Feb. 21
Meat croquettes, Oct. 11
Ox tail braise, May 4
Planked sirloin steak, Jan. 22
Porterhouse steak, Bercy, May 20
Porterhouse steak, Jolly, June 20
Planked sirloin steak, St. Francis, July 17
Rump steak, Bercy, Oct. 31
Roast top sirloin of beef, Nov. 21
Rheinbraten, Nov. 26
Rump steak, Dickinson, Aug. 25
Roast beef, Jules Albert, Aug. 18
Roast sirloin, fermiere, June 14
Roast sirloin, Monet-Sully, Aug. 7
Roast tenderloin, Berthieu, July 13
Roast tenderloin, Boucicault, Oct. 10
Roast tenderloin, vert pre, July 24
Sirloin steak, sauce Madere, Nov. 4
Sirloin of beef, roasted, Nov. 5
Sirloin steak, marchand de vin, Feb. 11
Sweet-sour beef tongue, March 1
Sirloin steak, Dickinson, April 7
Small tenderloin steak, Demidoff, April 17
Sour schmorrbraten, May 16
Smoked beef tongue, with spinach, May 22
Small tenderloin steak, Fedora, May 27
Steak, Tartar, July 21
Small sirloin steak a la Russe, July 29
CLASSIFIED INDEX
401
BEEF— Continued
Salisbury steak, Stanley, Sept. 14
Small tenderloin steak, Cercle Militaire, Sept. 23
Sirloin steak, Saxonne, Sept. 29
Small tenderloin steak, Nicholas II, Sept. 30
Sirloin steak, Braconiere, Oct. 7
Steak and kidney pie, Nov. 17
Tenderloin of beef, larded, Nov. 2
Tenderloin of beef, Cubaine, April 19
Tenderloin of beef, Cumberland, April 22
Tenderloin of beef, Brillat Savarin, May IS
Tenderloin of beef, Voisin, June 4
Tenderloin of beef, Moderne, Aug. 3
Tenderloin of beef, Gambetta, Aug. 9
Tenderloin steak, Marseillaise, June 25
Tenderloin steak, Polonaise, April 25
Tournedos Massenet, Nov. 22
Tournedos bordelaise, May 8
Tournedos Nicoise, May 17
Tournedos Bayard, May 30
Tournedos, Vaudeville, June 29
Tournedos, Porte Maillot, July 10
Tournedos, Cafe Julien, Sept. 1
Tenderloin steak, Bernardin, Oct. 13
BREAD, ETC.
Almond biscuits, Oct. 22
Anchovy toast, May 17
Bran bread, Oct. 26
Bran biscuits, Oct. 26
Breakfast rolls, Nov. 25
Cheese toast, Oct. 19
Corn bread, I, Dec. 7
Corn bread, II, Oct. 25
Four o'clock tea bran bread, Oct. 26
French bread, Nov. 28
Graham bread, Oct. 25
Homemade bread, Nov. 28
Lunch rolls, Nov. 30
Maryland beaten biscuits, Nov. 17
Maryland corn bread, Nov. 13
Milk toast, Nov. 1
Popover muffins, July 20
Puff paste crescents, Nov. 14
Pulled bread, Sept. 15
Raisin bread, Oct. 25
Snails, Oct. 23
Spoon and mush bread, Oct. 24
Tea biscuits, Nov. 3
Toast Melba, March 5
Wheat bran gems, Oct. 26
DUCKS, TAME
Breast of duck, Virginia style, April 26
Breast of duck, April 26
Roast Muscovy duck, Sept. 24
Roast tame duckling, Nov. 9
EGGS
FRIED
Fried, Oct. 29
Infanta, Aug. 19
In oil, Jan. 29
With chives, May 30
With salt pork, Sept. 2
EGGS a la Russe, Jan. 29
A la tripe, Feb. 12
Bacon and eggs, Nov. 5
Bagration, Feb. 15
Basque, June 23
Belmont, June 6
Biarritz, May 31
Bennett, Sept. 27
Bonne femme, Oct. 7
Bordelaise, March 2
Buckingham, Aug. 16
Canada, Aug. 28
Castro, Oct. 1
Coquelin, April 13
Don Juan, Aug. 26
Fedora, June 2
Gastronome, March 13
EGGS— Continued
Grazienna, Sept. 1
Ham and eggs, Oct. 29
Lenox, Aug. 22
McKenzie, Oct. 11
Meyerbeer, Aug. 20
Mery, Jan. 21
Mirabeau, Jan. 12
Montebello, Aug. 6
Moscow, July 12
Oudinet, June 19; Jan. 20
Sarah Bernhardt, March 7
St. Catherine, July 17
St. George, April 10
Suzette, July 29
Virginia ham and eggs, April 12
Venitienne, in chafing dish, April 1
COLD EGGS
Danoise, June 4
Poached, a 1'Estragon, June 24
Poached, mayonnaise, Oct. 31
Riche, Aug. 21
Stuffed, with anchovies, July 5
Stuffed, epicure, Sept. 14
With celery, Aug. 5
SCRAMBLED
Scrambled, Oct. 28
Belley, Sept. 23
Bullit, Oct. 4
Caroline, July 6
Havemeyer, July 9
Lucullus, July 19
Magda, Oct. 13
Marseillaise, May 25
Mauresque, Aug. 13
Mayence, July 21
Nantaise, Sept. 13
Norwegienne, Sept. 28
Pluche, July 31
Pocahontas, March 23
Raspail, April 14
Sarah Bernhardt, Oct. 6
Texas Clover, April 2
With anchovies, Nov. 29
With asparagus tips, Dec. 8
With bacon, Feb. 6
With cheese, June 14
With cheese, Swiss, July 5
With chives, March 30
With fine herbs, Dec. 22
With ham, Nov. 6
With lobster, Sept. 11
With morocquaine, Nov. 22
With morrilles, Jan. 22
With smoked beef, Oct. 28
With smoked salmon, July 24
With tomatoes, Aug. 25
With truffles, March 11
SHIRRED EGGS
Shirred, Nov. 7
Amiral, June 21
Antoine, June 16
Au beurre noir, Nov. 9
Argenteuil, June 8
Bercy, Nov. 24
Bienvenue, July 14
Brunswick, Sept. 30
Careme, March 21
Caroli, Sept. 3
Chipolata, Jan. 24
Conti, Oct. 12
Creole, Dec. 13
De Lesseps, Aug 25
Epicurienne, April 18
Imperial, Sept. 19
Jockey Club, Sept. 6
Lorraine, April 15
Meyerbeer, March 5
Metternich, Oct. 19
Ministerielle, Dec. 25
Monaco, June 5
402
CLASSIFIED INDEX
EGGS— Continued
Mornay, Jan. 5
Nicoise, July 24
Opera, Aug. 24
Turque, April 30
With bananas, May 27
With parsley, Feb. 7
With peppers, July 8
POACHED
Poached, Oct. 30
Agostini, June 10
A la Reine, Feb. 28
Andalouse, Oct. 10
Argenteuil, Oct. 9
Aromatic, Dec. 4
Au fondu, June 11
Balti, Aug. 17
Bar le Due, July 20
Benedict, Dec. 9; Feb. 3
Beaujolais, Jan. 6
Benoit, Aug. 29
Bernadotte, Aug. 31
Blanchard, June 17
Bombay, June 20
Boston Style, Oct. 8
Br^silienne, Feb. 11
Celestine, June 26
Chambord, Aug. 30
Chateaubriand, May 6
Chambery, Sept. 10
With clams, Creole, Feb. 1
Colbert, June 13
Colonel, Feb. 26
Columbus, May 28
Creole, July 4
Crossy, April 4
d'Artois, April 27
Dauphine, Sept. 17
Derby, Sept. 20
Diane, Dec. 20
d'Orleans, Aug. 9
Florentine, Sept. 9
Gambetta, Jan. 13
Germaine, Sept. 7
Gourmet, April 26; July 11
Henri IV., Nov. 23
Hongroise, May 23
Indienne, Dec. 19
Isabella, Sept. 18
Lackmee, Feb. 7
Malakoff, May 3
Maltaise, March 9
Marlborough, July 16
Martha, Feb. 25
Mexicaine, Sept. 24
Mirabel, May 16
Mounet-Sully, March 3
Nantaise, Oct. 14
Oriental, Jan. 1
Patti, Aug. 1
Paulus, April 16
Perigcrdine, July 28
Persanne, Dec. 29
Piedmontase, July 30
Presidential, May 27
Princesse, March 17
Rothschild, Feb. 20
Sans Gene, Nov. 25
St. Laurent, April 3
St. Pierre, May 17
Taft, Oct. 3
Talleyrand, Feb. 24; April 7
Tivoli, Dec. 2
Troubadour, Feb. 13
Vanderbilt, May 26
Velour, Oct. 5
Vilna, Aug. 4
Virginia, April 12
Waterloo, May 19
Zingara, Dec. 31
Zurlo, Oct. 17
EGGS— Continued
EGGS MOLLET
Auben, Sept. 5
A 1'aurore, Oct. 16
Bordelaise, Aug. 12
Cream sauce, Aug. 3
Florentine, Aug. 18
Moliere, Sept. 11
EGGS EN COCOTTE
Boremis, Dec. 8
Commodore, April 29
Coquelicot, Dec. 10
Du Barry, March 19
d'Uxelles, June 3
Italienne, Dec. 3
Marigny, Nov. 20
Plain, April 24
Porto Rico, May 20
Renaissance, March 10
Ribeaucourt, Oct. 15
Valentine, April 20
Voltaire, April 1
FISH
Admiral, Jan. 31
Alaska black cod, broiled, Feb. 4
Alaska black cod, kippered in cream, Aug. 8
Alaska black cod, smoked, broiled, Oct. 9
Alaska black cod, smoked in cream, Oct. 22
Alaska candle fish, broiled, Feb. 25
Alsatian fish, Oct. 22
Barracuda, aux fines herbes, Nov. 2
Barracuda, broiled, sauce Rougemont, Sept. 1
Bass, aiguillettes of, Massena, March 14
Bass, dijonnaise, March 12
Bass, fillet of, Argentina, June 17
Bass, fillet of, Brighton, July 5
Bass, fillet of, Dieppoise, Dec. 8
Bass, fillet of, Duglere, May 9
Bass, fillet of, Mentone, March 17
Bass, fillet of, 1905, Nov. 20
Bass, fillet of, shrimp sauce, Dec. 4
Bass, Nicoise, May 31
Bass, paupiettes of, March 20
Bass, Provencale, Jan. 6
Bass, timbale of, Feb. 11
Bignon, Jan. 11
Black bass, Cambacere, Dec. 15
Black bass, Heydenreich, July 16
Black bass, planked, Sept. 3
Black bass, Tournon, July 11
Bluefish, broiled, maitre d'hotel, Nov. 13
Bouillabaisse, Marseillaise, Dec. 12
Brook trout, boiled, Romanoff, Oct. 14
Brook trout, broiled, with bacon, April 8
Brook trout, Cafe de Paris, Oct. 25
Brook trout, Cambaceres, Oct. 8
Brook trout, Meuniere, April 4
Brook trout, Miller style, April 13
Brook trout, Volper, Aug. 18
Butterfish, saute Meuniere, Oct. 31
Catfish, saute Meuniere, April 6
Codfish balls, Dec. 12
Codfish, boiled, Flamande, Aug. 20
Codfish, boiled, Horose, Dec. 16
Codfish, cakes, April 16
Codfish or other white fish, boiled, Oct. 28
Codfish, picked, in cream, Dec. 19
Codfish, salt, Biscayenne, June 24
Codfish, salt, Nova Scotia, March 23
Codfish steak, a 1'Anglaise, Aug. 14
Chambord, Feb. 20
Court bouillon, Feb. 26
Ecrevisses, Voltaire, Oct. 16
Eels, Mariniere, Aug. 28
Finnan haddie, broiled, Dec. 28
Finnan haddie, in cream, Oct. 31
Fish, cold, Michels, June 29
Fish dumplings, Feb. 11
Flounder, fillet of, Cafe Riche, Dec. 28
Flounder, fillet of, Cansale, Feb. 7
Flounder, fillet of, Chevreuse, Dec. 6
CLASSIFIED INDEX
403
fillet of, Circassienne, May 17
fillet of, Meissonier, Jan. 7
fillet of, Norwegienne, Oct. 10
fillet of, Piombino, June 11
fillet of, Pompadour, May 2
FISH— Continued
Flounder fillet of, Chilienne, Sept. 6
Flounder
Flounder
Flounder
Flounder
Flounder
Flounder fillet of, St. Avertin, July 13
Frogs' legs, Dilloise, June 20
Frogs' legs, fried, Espagnole, July 22
Frogs' legs, Greenway, May 27; Sept. 11
Frogs' legs, Jerusalem, Feb. 19
Frogs' legs, Mariniere, Jan. 23
Frogs' legs, saute a sec, Oct. 29
Frogs' legs, saute a sec, Dec. 27
Halibut, Boitel, July 2
Halibut, broiled, Alcide, May 22
Halibut, broiled, maitre d'hotel, Nov. 7
Halibut, fillet of, Bristol, May 4
Halibut, fillet of, Cubaine, Aug. 10
Halibut, fillet of, Lilloise, May 30
Halibut, fillet of, Mornay, Dec. IS
Halibut, fillet of, Venitienne, May 26
Halibut, Metternich, Oct. 11
Halibut, Richmond, April 30
Halibut, scalloped, with cheese, April 15
Herring, fresh, a 1'Egyptienne, Oct. 20
Kingfish, Argentine, July 29
Kingfish, Meuniere, Dec. 17
Kingfish, Ubsala, June 25
Kippered herring, broiled, March 21
Mackerel, broiled, anchovy, butter, Aug. 15
Mackerel, salted, boiled, Nov. 2
Matelote, of fish, March 9
Montebello, Jan. 17
Papillote, Feb. 8
Papillote, Club style, Feb. 8
Patties, Bagration, Dec. 20
Perch, au Bleu, June 22
Perch, fillet of, St. Charles, May 24
Perch, Meuniere, Jan. 2
Pompano, Bateliere, June 19
Pompano, broiled, Havanaise, March 23
Pompano, Cafe Anglaise, March 18
Pompano, fillet of, Pocharde, Oct. 15
Pompano, saute, d'orsay, Oct. 14
Pompano, meuniere, Nov. 4
Pompano, Vatel, June 13
Rock cod, boiled, Fleurette, Nov. 4
Rock cod, fillet of, Nantaise, March 27
Royal, Jan. 10
Russe, Jan. 13
Salmon belly, salted, melted butter, June 5
Salmon, boiled, Badu-Cah, Sept. 17
Salmon, boiled, DIplomate, June 1
Salmon, boiled, Fidgi, May 14
Salmon, boiled, Princesse, Jan. 4
Salmon, boiled, sauce mousseline, Nov. 5
Salmon, boiled, Villers, April 21
Salmon, Mirabeau, April 15
Salmon, braised, Parisienne, Dec. 11
Salmon, broiled, a la Russe, July 8
Salmon, broiled, St. Germaine, July 21
Salmon, cold, smoked, Nov. 1
Salmon, concourt, June 26
Salmon, smoked, broiled, March 5
Salmon steak, broiled, Nov. 21
Salmon steak, Calcutta, Aug. 6
Salmon steak, Colbert, Sept. 9
Salmon steak, Hongroise, June 15
Sand dabs, Carnot, Sept. 16
Sand dabs, David, May 13
Sand dabs, fried fillet of, sauce verte, April 25
Sand dabs, Gaillard, Sept. 7
Sand dabs, Grenobloise, May 28
Sand dabs, Meuniere, Oct. 27
Sardines on toast, Jan. 29
Scallops, Poulette, Oct. 9
Sea bass, boiled, Hollandaise, March 3
Sea bass, Montebello, July 24
Shad, baked, with raisins, April 16
Shad, broiled, Albert, March 8
Shad, broiled, maitre d'hotel, Feb. 19
FISH— Continued
Shad and roe, baked, a 1'Americaine, April 24
Shad and roe, planked, April 3
Shad roe, Bordelaise, May 12
Shad roe, Bordelaise, May 29
Shad roe, broiled, maitre d'hotel, Jan. 7
Stiad roe, broiled, Ravigote, March 24
Shad roe, broiled, with bacon, March 20
Shad roe, en bordure, June 4
Sheepshead, boiled, cream sauce, Feb. 17
Sheepshead, boiled, sauce Hollandaise, Nov. 13
Skate, au beurre noire, Nov. 21
Smelts, broiled, Americaine, Oct. 17
Smelts, fillet of, Stanley, May 3
Smelts, fried, Nov. 6
Smelts, planked, en bordure, Nov. 19
Sole, aiguillettes of, Hoteliere, Feb. 15
Sole, aiguillettes of, Mariniere, Feb. 23
Sole, Colbert, May 25
Sole, cold fillet of, Raven, Dec. 1
Sole, Dejazet, Oct. 21
Sole, fillet of, au vin blanc, Oct. 30
Sole, fillet of, Bercy, Feb. 21
Sole, fillet of, Bretonne, April 10
Sole, fillet of, Castelanne, Jan. 15
Sole, fillet of, Cardinal, April 24
Sole, fillet of, Choisy, Feb. 13
Sole, fillet of, Diplomate, Dec. 10
Sole, fillet of, Doria, May 15
Sole, fillet of, Florentine, Dec. 26
Sole, fillet of, Francaise, July 11
Sole, fillet of, Gasser, Jan. 4
Sole, fillet of, Joinville, Dec. 13
Sole, fillet of, Judic, Oct. 13
Sole, fillet of, Lord Curzon, May 18; Jan. 18
Sole, fillet of, Mantane, June 6
Sole, fillet of, Marechale, Feb. 9
Sole, fillet of, Marguery, May 1; Dec. 24
Sole, fillet of, Maximilian, Dec. 17
Sole, fillet of, Meissonier, Sept. 15
Sole, fillet of, Montmorency, July 1; July 23
Sole, fillet of, Normande, Jan. 8
S'ole, fillet of, Orly, March 18
Sole, fillet of, Paul Bert, Sept. 25
Sole, fillet of, Paylord, Aug. 5
Sole, fillet of, Pondichery, Sept. 10
Sole, fillet of, Rose Caron, Jan. 25
Sole, fillet of, St. Cloud, April 18
Sole, fillet of, St. Malo, Dec. 2
Sole, fillet of, St. Nizaire, June 12
Sole, fillet of, Suchet, May 7
Sole, fillet of, Talleyrand, June 18
Sole, fillet of, Turbigo, March 11
Sole, fillet of, under glass, March 24
Sole, fillet of, Valeska, Dec. 31
Sole, fillet of, Villeroi, March 13
Sole, fillet of, Voisin, April 14
Sole, fried fillet of, Remoulade, Dec. 30
Sole, Heloise, Oct. 18
S'ole, small fried fillet of, March 18
Spanish mackerel, broiled, aux fines herbes, Jan. 9
Striped bass, boiled, Indian soy sauce, Aug. 31
Striped bass, Buena Vista, June 27
Striped bass, planked, Nov. 27
Striped bass, Portugaise, Dec. 18
Striped bass, stewed, Americaine, Aug. 24
Tahoe trout, boiled pepper sauce, May 29
Tahoe trout, boiled, sauce mousseline, June 7
Tahoe trout, boiled, Vatchette, May 20
Tomcods, fried, March 6
Tomcods, Meuniere, Feb. 2
Tomcods, Montmorency, April 29
Trout, boiled, plain, Nov. 1
Trout, fillet of, Rachel, June 2
Turbot, aiguillettes of, Bayard, June 14
Turbot, boiled, nonpareil, Aug. 16
Turbot, fillet of, Bagration, Oct. 2
Turbot, fillet of, Bateliere, July 27
Turbot, fillet of, Bonnefoy, March 7
Turbot, fillet of, Daumont, Jan. 3
Turbot, fillet of, Jean Bart, June 8
Turbot, fillet of, Nesles, April 3
Turbot, fillet of, Sarcey, April 12
404
CLASSIFIED INDEX
FISH— Continued
Turbot, fillet of, Tempis, July 31
Turbot, fillet of, Windsor, April 27
Victoria, Feb. 28
Vol au vent of salmon, Genoise, May 1
Whitefish, baked, St. Menehould, Aug. 2
Whitefish, boiled, Netherland style, Jan. 1
Whitefish, broiled, maitre d'hotel, Nov. 15
Whitebait, fried, March 15
Whitebait on graham bread, Nov. 26
Yarmouth bloater, Nov. 15
FRUIT
Bananas sliced, with whipped cream, June 3
Berries with whipped cream, June 3
Cactus fruit with lemon, Feb. 7
California raisins, Oct. 23
Cantaloupe and watermelon, surprise, Sept. 3
Fruit salad, au kirsch, Feb. 3
Fruit salad, au marasquin, Feb. 3
Fruit salad, Chantilly, Feb. 3
Fruit salad glace, April 18
Figs sliced, with cream, June 4
Fruits sliced, with whipped cream, June 3
Grapefruit a 1'anisette, April 8
Grapefruit a la Rose, April 25
Grapefruit and orange en supreme, Feb. 18
Grapefruit, Cardinal, July 10
Grapefruit cocktail, April 18
Grapefruit en supreme, Dec. 9
Grapefruit en supreme with kirsch, April 15
Grapefruit with cherries, Nov. 17
Grapefruit with chestnuts, Jan. 30
Orange and Grapefruit, St. Francis, Oct. 23
Orange en supreme, March 18
Orange en supreme au curacao, May 5
Peaches, sliced, with whipped cream, June 3
Peach, Morelli, April 27
Pears, mayonnaise, Oct. 19
Strawberries, Parisienne, May 22
Strawberries Romanoff, April 18
FRUIT, COOKED
Apple, baked, Nov. 23
Apple compote, June 23
Apricot compote, June 23
Apples fried, Nov. 24
Apple sauce, April 12
Bananas, baked, Sept. 18
Compote of pineapple, June 13
Gooseberry compote, June 29
Grapefruit marmalade, April 10
Nectarine compote, June 23
Orange compote, July 4
Peaches, baked, June 22
Peach compote, June 23
Peaches with brandy sauce, May 19
Pears, baked, June 22
Pears in syrup, April 1
Pears, stewed, with claret, Sept. 19
Plum compote, June 23
Prunes, Nov. 16
Prunes, baked, Oct. 25
Prune compote, June 23
Prunes, Victor, Oct. 23
Rhubarb, Nov. 15
Strawberries, Oct. 27
GAME
Butterball duck, roasted, Nov. 17
Canvas-back duck, roasted, Nov. 10
Hare, saddle of, sour cream sauce, March 30
Mallard duck, roasted, Nov. 1
Partridge, roasted, Feb. 15
Pheasant pie, cold, July 10
Pheasant, roasted, Jan. 9
Puree of game, for garnishing, Feb. 20
Quail, broiled, on toast, Sept. 27
Reideer chops, March 4
Reindeer, roast leg of, April 17
Ruddy duck, roasted, Dec. 26
Teal duck, roasted, Oct. 29
Venison, roast saddle of, July 9
Venison chop (steak), port wine sauce, Aug. 11
GOOSE
Goose liver saute, Dec. 6
Goose liver saute, aux truffes, Dec. 6
Goose, stuffed, with chestnuts, Jan. 18
GARNITURES FOR ENTREES, ETC.
Bercy, Feb. 7
Boulanger, Dec. 2
Bristol, Dec. 16
Cheron, Nov. 29
Clermont, Jan. 3
De Goncourt, Dec. 10
Ducale, Feb. 22
Financiere, March 2
International, Dec. 31
Malvina, Feb. 7
Porte Maillot, Dec. 27
Richelieu, Nov. 20
Rosabelle, Dec. 17
Rossini, Feb. 5
Toulouse, Jan. 25
HORS D'OEUVRES
Antipasto, Feb. 6
Artichokes, fresh, a la Russe, Oct. 7
Barquette a 1'Aurore, Jan. 14
Canape Eldorado, Oct. 3
Canape Hambourgeoise, Oct. 30
Canape Julia, Feb. 22
Canape Martha, Dec. 11
Canape Monte Carlo, Dec. 29
Canape Norway, May 31
Canape, P. P. I. E., Oct. 24
Canape Riga, Nov. 19
Canape Romanoff, April 1
Canape S't. Francis, June 11
Canape Regalia, Nov. 12
Canape Thon Marine, Aug. 21
Canape of anchovies, Nov. 2
Canape of caviar, Oct. 28
Canape of chicken, March 3
Canape of lobster, Aug. 13
Canape of raw meat, Feb. 19
Canape of raw -beef, May 22
Canape of sardines, Nov. 6
Caviar, Nov. 16
Cold fonds d'artichauts, Du Barry, Aug. 10
Crab legs, Stock, June 3
Croquettes Livannienne, Jan. 6
Croustades Cancalaise, Dec. 22
Egg salad, Sept. 12
Fillet of herring, marine, Feb. 21
Fish salad, ravigote, Dec. 6
Hard boiled eggs, vinaigrette, Oct. 20
Herring Livonienne, Oct. 15
Herring salad, July 29
Herring salad, Moscovite, Sept. 7
Hors d'oeuvres varies, Nov. 16
Indian canape, March 28
Kieler sprotten, April 10
Lyon sausage, Nov. 4
Lyon sausage, Nov. 16
Marinite herring, Nov. 18
Matjes herring, March 28
Matjes herring, Krasnapolsky, July 25
Merry Widow cocktail, Oct. 9
Mortadella, Aug. 25; Oct. 17
Olive and anchovy salad, Aug. 28
Oysters marine, April 23
Pain mane, Jan. 17
Pancake Molosol, Jan. 11
Pate de foie gras, Nov. 16
Pickled oysters, Nov. 13
Pickled salmon, St. Francis, April 29
Pimientos, a 1'huile, Jan. 24
Pimentos Suedoise, Sept. 26
Pimentos, vinaigrette, Aujj. 3
Pirn olas, June 6
Plain celery, Oct. 27
Radishes, Nov. 8
Ripe olives, Oct. 27
Ripe olives with garlic and oil, April 22
CLASSIFIED INDEX
405
HORS D'OEUVRES— Continued
Salted almonds, Oct. 27
Salted Brazil nuts, May 13
Salted English walnuts, Dec. 28
Salted pecans, Dec. 28
Sardines, Nov. 16
S'ardines vinaigrette, March 16
Shrimp salad, Anastine, Sept. 19
Sliced tomatoes, Nov. 16
Smoked goosebreast, Feb. 13
Smoked salmon, Nov. 1
Steak Tartar, July 21
Stuffed eggs, Nov. 16
Stuffed eggs, Epicure, Sept. 14
Stuffed eggs, Nantua, Nov. 26
Stuffed eggs with crab meat, Nov. 21
Stuffed tomatoes, Nana, Nov. 30
Sweet-sour bananas, Dec. 21
Tartine Russe, April 6
Terrine de foie gras, a la gelee, April 2
Terrine de foie gras en aspic, July 24
Thon Marine salad, Jan. 27
Tomato en surprise, July 22
Tomato en surprise, Aug. 25
Tomatoes Parisienne, Jan. 28
Yarmouth bloater in oil, April 7
ICES, SHERBETS, FANCY ICES
Alhambra ice cream, Oct. 18
Apple water ice, March 31
Baked Alaska, March 24
Banana coupe. May 8
Banana ice cream, Jan. 8
Biscuit glace (foundation), Dec. 27
Biscuit glace, apple, Dec. 27
Biscuit glace, chocolate, Dec. 27
Biscuit glace, coffee, Dec. 27
Biscuit glace, kirsch, Dec. 27
Biscuit glace, mapleine, Dec. 27
Biscuit glace, peppermint, Dec. 27
Biscuit glace, pineapple, Dec. 27
Biscuit glace, pistache, Dec. 27
Biscuit glace, raspberries, Dec. 27
Biscuit glace, St. Francis, Dec. 27
Biscuit glace, strawberry, Dec. 27
Biscuit Tortoni, March 30
California sherbet,. April 22
Cantaloupe baskets, July 21
Cantaloupe water ice, Jan. 1
Caramel ice cream, May 23
Chocolate ice cream, Nov. 5
Champagne punch, June 8; July 31
Coffee ice ceram, Dec. 31
Coupe Oriental, Jan. 16
Coupe Victor, Oct. 8
Cranberry water ice, Oct. 9
Diplomate pudding, glacee, March 25
Eau de vie de Dantzig, May 22
English breakfast tea, Jan. 19
Fancy ice cream, Nov. 6
Figs, Roma, Oct. 26
Fresh Raspberry coupe, May 8
Fresn strawberry coupe, May 8
Frozen egg nogg, April 19
Frozen loganberry juice, Oct. 25
Grapefruit coupe, May 8
Lalla Rookh, April 12
Lemon water ice, Jan. 1
Lillian Russell, May 18
Loganberry ice cream, Oct. 24
Macedoine water ice, Jan. 6
Maraschino sauce for iced pudding, March 20
Meringue glace a la Chantilly, Nov. 20
Meringue glace au Chocolate, Jan. 18
Millionaire punch, May 19
Mousse au cafe, May 30
Mousse au chocolate, May 30
Neapolitan ice cream, April 4
Neapolitan sandwich, May 17
Normandie water ice, Jan. 6
Orange baskets, July 21
Orange coupe, May 8
ICES, SHERBETS, FANCY ICES— Continued
Orange souffle glace, St. Francis, Sept. 18
Orange souffle, St. Francis, Feb. 26
Orange water ice, Jan. 1
Peach, ice cream, Jan. 8
Peach Melba, March 25
Peach, Mona Liza, Feb. 16
Philadelphia ice cream, Oct. 29
Pineapple ice cream, Jan. 8
Pistache ice cream, Dec. 19
Plombiere aux fruits, June 10
Plombiere a la vanille, June 10
Plombiere aux marrons, June 10
Punch Palermitain, April 15
Raisin punch, Dec. 17
Raspberries a la mode, May 27
Raspberry ice cream, Jan. 8
Raspberry Melba sauce, March 25
Raspberry meringue Glacee, Jan. 11
Raspberry water ice, Jan. 1; Nov. 11
Romaine ice cream, Oct. 19
Roman punch, April 17
Souffle glace, plain, May 26
Souffle glace, Pavlowa, June 6
Souffle glace, St. Francis, June 6
Strawberries a la mode, May 27
Strawberry ice cream, Nov. 13
Strawberry water ice, Jan. 1
Tutti frutti, Feb. 10
Vanilla charlotte Glace, April 23
Vanilla ice cream, Oct. 27
LAMB
Baby Iamb steak, Horticulture, March 28
Chops, Beaugeney, Oct. 3
Chops, Beau Sejour, Oct. 2
Chops, Bignon, Oct. 8
Chops, Bradford, June 2
Chops, breaded, Nov. 21
Chops, breaded, Reforme, May 6
Chops, Charcutiere, March 7
Chops, Maison d'Or, July 15
Chops, Marechal, Jan. 6
Chops, Robinson, July 4
Chops, sauce Soubise, April 11
Chops, saute aux cepes, Nov. 29
Chops, saute, aux fines herbes, Sept. 7
Chops, Victor Hugo, March 2
Chops with bacon, Oct. 30
Curried, with rice, Jan. 15
Cutlets in papers, March 31
Easter kid, roasted, Feb. 24
English chop, Tavern, Feb. 26
English chops, XX Century Club, Dec. 4
English chuck steak, maitre d'hotel, April 23
Hash, Oct. 29
Hash, J. A. Britton, Oct. 25
Hash, Sam Ward, Sept. 5
Hash, with peppers, May 17
Kidneys en brochette with bacon, Aug. 7
Kidneys en Pilaff, Oct. 22
Kidney stew, Nov. 28
Leg, Boulongere, Jan. 24
Leg, Renaissance, May 19
Loin chops, jardiniere, May 10
Loin chops, fried, Sept. 26
Noisettes, Feb. 22
Noisettes, Ducale, Sept. 9
Noisettes, Montpensier, July 8
Rack of lamb, March 27
Rack of lamb, jardiniere, March 27
Rack of lamb, Montjo, May 9
Roasted (See chicken), Oct. 27
Saddle, Carnot, May 14
Saddle, International, Dec. 31
Saddle, jardiniere, July 25
Saddle, Souvaroff, June 18
Shoulder of lamb in bakers' oven, May 24
Steak, Feb. 7
Steak, Bercy, Feb. 7
Tenderloin, Thomas, Dec. 28
Trotters, Poulette, NOT. 22
406
CLASSIFIED INDEX
MISCELLANEOUS
Alligator pear cocktail, May 14
Anchovy butter, July 8
Apple dressing, Nov. 27
Bain marie, Jan. 26
Boneless squab, en aspic, July 17
Bouquet garni, Nov. 7
Breast of chicken en aspic, July 26
Brown Betty, April 9
Calf's foot jelly, July 12
Champagne punch, July 31
Cheese straws, March 1
Chestnut dressing, Nov. 27
Chicken jelly, July 15
Claret punch, July 26
Cocktail sauce, for oysters, Jan. 23
Cold beef a la mode, July 15
Cold celery broth, Aug. 27
Cold pheasant pie, July 10
Croustades, Feb. 23
Croustade Financiers, March 2
Croustade Laguipierre, March 10
Croutons Diable (for soup), May 7
Croutons Parmesan, May 13
Dressing for chicken, turkey, pig, etc., Nov. 27
Dumplings for stews, pot pies, etc., Sept. 25
D'Uxelles, Jan. 10
Ecrevisse butter (crayfish), Dec. 25
Fish broth, July 20
Fleurons, Nov. 29
Flour dumplings, Nov. 10
Force meat — tongue and truffles, March 19
Fricadellen (balls of cooked meat), May 14
Gelee (meat jelly), Dec. 1
Gnoquis a la Romaine, June 25
Gnoquis au gratin, June 25
Golden buck, March 3
Green coloring (vent d'epinards), Feb. 13
Hangtown fry, March 4
Icings or frosting, Nov. 24
Julienne, Jan. 19
Kalter aufschnitt, July 14
Kalte schahle, Sept. 17
Koenigsberger klobs, May IS
Lemonade, July 30
Lobster butter, Dec. 25
Lobster corals, March 20
Macaroni Caruso, Aug. 30
Macaroni in cream, Dec. 18
Meat croquettes, Oct. 11
Mince meat, Nov. 22
Mixed grill, Jan. 26
New England boiled dinner, Jan. 12
Noodles, Jan. 20
Noodles, Polonaise, Feb. 25
Ombrelle d'Ostende, June 13
Orangeade, July 30
Oyster crab patties, Sept. 16
Pastry cream, Nov. 24
Pate dough, July 10
Pistache icing, Dec. 4
Pumpkin pulp, Aug. 2
Puree of game, Feb. 20
Raisin cocktail, March 20
Rice stuffing, Nov. 13
Royal butter (pastry), Sept. 12
Schlemmorbroadchen, July 31
Shrimp patties, Aug. 11
S'oubise, for stuffing chops, etc., Jan. 14
Spaghetti, Caruso, April 7
Spaghetti in cream, May 26
Spaghetti Milanaise, Nov. 21
Spatzle, March 5
Steak Tartar, July 21
Stock for soup, Nov. 14
Stuffed olives, May 17
Terrine de foie gras a la gelee, Dec. 1
Terrine de foie gras en aspic, July 12
Terrine de foie gras en aspic, July 24
Tournedos, Feb. 5
Vol au vent patty shells, Jan. 25
Vol au vent, Toulouse, Dec. 15
MISCELLANEOUS-Continued
Welch Rabbit, Nov. 28
Welch rabbit, Special, Oct. 25
Whipped cream, June 3
Yorkshire buck, May 1
Yorkshire pudding, Nov. 21
MUTTON
Chops, Argenteuil, Aug. 9
Chops, Bignon, Oct. 8
Chops, braised, May 7
Chops, Daumont, Feb. 23
Chops, grilled, Nov. 26
Chops, Maison d'Or, July 15
Chops, Robinson, Feb. 16
Chops, Signora, March 10
English chop, Kentucky sauce, Aug. 29
English chop, Tavern, Feb. 26
English chops, XX Century Club, May 24
Leg, a la Busse, Feb. 20
Leg, boiled, caper sauce, Dec. 11
Leg, Bretonne, March 9
Leg, Choiseul, April 27
Leg, Clamart, March 23
Leg, Mexicaine, Aug. 17
Leg, Reform, Feb. 28
Leg, roasted, Jan. 26
Loin, Charcutiere, Dec. 17
Rack, roasted, April 14
Saddle, roasted, April 3
Shoulder, Budapest, Oct. 14
OMELETS
Argentine, June 28
Au cognac, April 29
Au confiture, Dec. 12
Bayonnaise, Sept. 15
Celestine, Sept. 8
Cherbourg, Oct. 18
du Czar, Nov. 2; Dec. 18
En surprise, March 8
Fines herbes, April 11
Imperatrice, Aug. 23
Levy, Aug. 7
Lorraine, Dec. 16
Louis XIV, Feb. 8
Meissonier, July 23
Plain, and for sweet dessert, Oct. 27
Potato, March 11
Robespierre, April 2
Scofield, April 10
Soufflee, March 8
Spanish, March 6
Suzanne, March 1
Vogeleier, Jan. 16
With cepes, May 9
With chives, Aug. 19
With egg plant, June 9
With ham, Dec. 11
With jelly, Nov. 7
With kidneys, March 27
With onions, May 17
With oysters, Jan. 2
With parsley, June 3
With peas, Sept. 29
With potatoes, June 23
With soft clams, Jan. 9
With soft clams, Newburg, Feb. 5
With strawberries, Oct. 27
With Virginia ham and peppers, Feb. 27
OYSTERS
A la Hyde, Dec. 12
A 1'Ancienne, Feb. 18
A la Poulette, Dec. 6
Angels on horseback, April 26
Baked, au Aruyere, Sept. 4
Bellevue, Oct. 24
Broiled, Sept. 16
Broth, April 8
Cocktail, Jan. 23
Curried, April 8
CLASSIFIED INDEX
407
OYSTERS-Continued
En brochctte, Sept. 28
En brochette, a la Diable, Sept. 28
Kirkpatrick, Jan. 31
Louis, Sept. 25
Mignonette, April 17
Mornay, Sept. 13
Newburg, Sept. 8
On half shell, Oct. 27; Nov. 4
Oysters or crab, Poulette, March 29
Pickled, cold, Nov. 13
Stewed, Jan. 13
Supreme, St. Francis, May 3
Victor, March 10
Victor Hugo, Sept. 23
Yaquina, Jan. 10
PASTRY
Alexandria pudding, July 25
Almond cake, April 5
Almond cream cake, April 5
Almond rocks, July 21
Allumettes, June 7
American gugelhoff, Oct. 2
Angel cake, or Angel food, June 18
Anise seed cake, Feb. 20
Anise toast, Sept. 19
Anisette cake, July 29
Apple cobbler, July 16
Apple cottage pudding, July 11
Apple Moscovite, Feb. 22
Apple snow, Oct. 14
Apple strudel, April 13
Apple turnover, May 30
Apricot cobbler, July 16
Apricot layer cake, Feb. 27
Apricot meringue, July 18
Baba au rhum, Dec. 26
Baises (chocolate drops), Sept. 20
Baked apple roll, June IS
Baked apricot roll, June 15
Baked blackberry roll, June 15
Baked huckleberry roll, June 15
Baked loganberry roll, June 15
Banana whipped cream, Oct. 1
Bavarois a la vanille, Dec. 21
Bavarois a la vanille with Bar le Due, Feb. 2
Bavarois Noisette, March 28
Bavarois, raspberry, Jan. 29
Beignets souffles, June 14
Berliner pfannenkuchen, June 30
Bird's nests, July 30
Blackberry meringue, July 18
Black cake, Sept. 16
Blanc mange aux fruits, June 16
Blanc mange aux liqueurs, June 16
Blanc mange, chocolate, June 16
Blanc mange, coffee, June 16
Blanc mange, vanilla, June 16
Boiled custard, July 15
Boston brown pudding, July 11
Bouchette, June 15
Bouchette Palmyra, July 15
Brandy sauce, Feb. 17
Bread custard pudding, July 8
Brioche, Oct. 26
Brown Betty, April 9
Cabinet pudding, Jan. 31
Cakes, assorted, Nov. 17
Cannelons a la creme, May 28
Carmel custard, Jan. 28
Caroline cake, March 16
Charlotte Russe, April 16
Cheese cake, Oct. 25; Jan. 14
Cherry tartelette, Dec. 11
Chocolate bouchette, June 15
Chocolate eclairs, Nov. 24
Chocolate layer cake, Feb. 27; Dec. 9
Chocolate macaroons, April 6
Chocolate profiterole, Jan. 20
Chocolate pudding, cold, Sept. 21
Cinnamon cake, July 3
PASTRY-Continued
Cocoa cake, April 9
Cocoanut pudding, July 8
Coffee bouchette, June 15
Coffee cake, Oct. 26
Coffee cake dough, June 30
Coffee cream cake, July 3
Coffee custard, April 10
Coffee fruit cake, July 3
Cold chocolate sauce, Sept. 21
Compote with rice, July 31
Cornet a la creme, May 28
Corn starch blanc mange, Aug. 24
Corn starch blanc mange with berries, Aug. 24
Corn starch blanc mange with Sabayon, Aug. 24
Corn starch blanc mange, stewed fruits, Aug. 24
Corn starch food (for invalids), Aug. 24
Corn starch pudding, July 1
Cottage pudding, July 11
Cream fritters, June 5
Cream puffs, Nov. 24
Cream sauce, Jan. 24
Crepes suzette, Oct. 5
Croute a 1'Ananas (pineapple crust), July 23
Croute aux fruits (fruit crust), July 23
Crullers, June 30
Crusts with apples, Sept. 28
Crusts with peaches, Sept. 28
Crusts with pears, Sept. 28
Cup custard, Jan. 26
Danish apple cake, Oct. 13
Dariole Duchesse, Sept. 2
Dartois Chantilly, April 23
Devil cake, Sept. 20
Diplomate pudding, March 18
Doughnuts, June 30
English rice pudding, April 24
Frankfort pudding, April 21
French layer cake, Feb. 27
French pastry, Feb. 13
French sponge cake (Genoise legere), Oct. 2
Fried cream, March 11
Fritters, surprise, July 20
Fruit cake, Nov. 10
Fruit cake (white), Feb. 25
German almond strips, June 23
German apple cake, Oct. 30
German coffee cake, July 3
German huckleberry cake, June 24
Gingerbread, Oct. 8
Ginger snaps, May 15
Hard sauce, Feb. 17
Hazelnut macaroons, Oct. 1
Homemade apple pudding, March 20
Homemade cookies, Feb. 2
Honey cake, June 23
How to cook sugar to a blow, June 21
Icing or frosting, Nov. 24
Imperial pancake, April 26
Italian meringue, June 21
Italian wine sauce, Sept. 21
Jam roll pudding, April 27
Jelly roll, May 29
Kisses, June 7
Lady cake, Sept. 4
Lady fingers, Nov. 17
Langues de chat, June 23
Layer cake, Feb. 27; Dec. 9
Lemon butter filling, Aug. 10
Lemon cake, Aug. 10
Lemon dariole, Aug. 16
Lemon sauce, March 27
Macaronade Celestine, July IS
Macaroons, Nov. 17
Macaroons, fancy, Nov. 18
Meringue a la creme, Chantilly, Dec. 1
Meringue peaches, March 10
Meringue shells, Oct. 27
Mint wafers, Oct. 17
Mirlitons, Aug. 26
Mirlitons au rhum, Sept. 4
Moka cake (Mocha cake), Feb. 18
408
CLASSIFIED INDEX
PASTRY— Continued
Napoleon cake, Feb. 16
Orange cake, Aug. 10
Orange butter filling, Aug. 10
Orange dariole, Aug. 16
Orange sauce, March 27
Pastry cream, Nov. 24
Patience cake, July 18
Peaches, Bourdaloue, May 13
Peach cobbler, July 16
Peach meringue, July 18
Peach whipped cream, Oct. 1
Pears Bourdaloue, April 28
Pear cobbler, July 16
Pears Piedmont, Oct. 3
Pie paste, Dec. 8
Pineapple Creole, April 14
Pink pudding, Victor, Oct. 26
Pistache eclairs, Dec. 4
Plum pudding, Feb. 17
Pommes d'arbre 1915 (apple), March 28
Pound cake, Nov. ID
Prune souffle, March 23
Pudding Gastaner, April 8
Pudding Rossini, March 27
Pudding souffle, Dame Blanche, May 12
Puff paste, Nov. 14
Puff paste baskets, Aug. 7
Puff paste roses, Aug. 1
Puff paste sandwich, Aug. 9
Raspberry meringue, July 18
Raspberry shortcake, April 11
Raspberry whipped cream, Oct. 1
Rice croquettes, July 31
Rice dariole, Sept. 10
Rolled oats pudding, Jan. 24
Roly poly pudding, Oct. 7
Royal butter, Sept. 12
Royal cake, Sept. 12
Royal icing, June 7
Sabayon sauce, April 21
S'and tart (sable), March 9
Savarin au kirsch, Dec. 26
Savarin Chantilly, Dec. 26
Sabarin Mirabelle, Dec. 26
Savarin, Montmorency, Dec. 26
Snails, July 4
Sponge cake, March 16
Strawberry meringue, July 18
Strawberry shortcake, April 11
Strawberry shortcake, old fashioned, April 11
Strawberry whipped cream, Oct. 1
Strusel cake, July 3
Tango cake, Sept. 18
Tartelette au Bar le Due, Jan. 16
Tartelette of pears, Oct. 30
Tipsy parson, July 15
Tutti frutti pudding, Oct. 8
Vanilla cream sauce, Jan. 24
Vanilla custard with meringue, July 15
Vanilla dariole, Aug. 16
Wedding cake, Oct. 4
Whipped cream in cup, Aug. 22
Wine sauce, July 16
PIE
Apple, Dec. 8
Apricot, March 26
Banana, Oct. 3
Banana cream, May 23
Blackberry, March 26
Chocolate cream, Sept. 19
Cherry, March 26
Cocoanut custard, April 20
Cocoanut meringue, April 20
Currant, March 26
English currant, March 26
English gooseberry, March 36
English grape, March 26
English huckleberry, March 26
English rhubarb, March 26
Gooseberry, March 26
PIE— Continued
Lemon custard, April 20
Lemon meringue, April 20
Lemon pie, special, April 20
Lemon pie, special, Oct. 22
Meringue paste for pie, April 20
Mince, Nov. 22
Orange custard, April 20
Orange meringue, April 20
Peach, March 26
Pear, March 26
Pineapple, March 26
Pumpkin pie, Aug. 2
Pumpkin pie pulp, Aug. 2
Raspberry, March 26
Raspberry cream, May 23
Strawberry, March 26
Strawberry cream, May 23
Vanilla custard, April 20; Nov. 2
Vanilla meringue, April 20
PORK
Bacon and cabbage, Feb. 10
Bacon, fried, Nov. 5
Blood pudding, Dec. 21
Blood pudding, sauce Robert, May 30
Bockwurst, hot, March 21
Breakfast sausages, Dec. 13
Chops, Badoise, July 23
Deviled ham, Sept. 13
Ham and spinach, boiled, April 13
Ham, boiled, Leonard, March 19
Ham croquettes, Aug. 17
Ham, fried, Oct, 29
Ham, pickled, Dec. 18
Imported Frankfurter sausages, Aug. 19
Loin, baker's oven style, March 15
Loin, roasted, Oct. 27
Pig's feet, boiled, Nov. 24
Pig's feet, broiled, chili sauce, Feb. 7
Pig's feet, broiled, special, Nov. 24
Pig's feet, St. Menehould, July 2
Pig's knuckles and sauerkraut, Sept. 16
Spareribs, broiled, with lentils, Feb. 2
Sugar-cured ham glace, Aug. 23
Virginia ham, broiled, May 12
Virginia ham croquettes, Aug. 17
Virginia ham glace, Aug. 8
POTATOES
A la Reine, Jan. 10
Allumette, June 4
Alsatian, March 30
Anna, Jan. 11
Au gratin, Nov. 12
Baked, sweet, with sugar, Sept. 12
Bischwiller, Sept. 9
Brioche, Sept. 1
Broiled, sweet, Feb. 1
Browned hashed, Jan. 2
Candied, sweet, April 19
Chateau, Oct. 31
Cleo, Dec. 24
Cottage fried, July 2
Croquettes, Oct. 28
Delmonico, Nov. 4
Duchesse, Nov. 25
En surprise, Aug. 28
Flambe, sweet, with rum, April 23
Fondante, April 3
French fried, Nov. 6
Gauffrette, Feb. 21
Gendarme, Nov. 8; Dec. 20
Georgette, Nov. 29
Hollandaise, Nov. 1
Jeanette, April 16
Julienne, Nov. 15
Laurette, Nov. 5
Lorraine, Nov. 9
Louis, Aug. 18
Lyonnaise, Oct. 30
Maitre d'hotel, Jan. 5
CLASSIFIED INDEX
409
POTATOES— Continued
Marquise, June 1
Mashed, au gratin, Jan. 19
Mashed browned, Nov. 7
Nature, Nov. S
O'Brien, Feb. 6
Olivette, Jan. 17
Faille (straw), Nov. 18
Pancakes, July 2
Paprika, Nov. 26
Parisian, Feb. 11
Parisienne, Ilollandaise, Aug. 6
Paul S'tock, Oct. 7
Palestine, March 30
Persillade, March 13
Pont neuf, Dec. 25
Potato cakes, March 1
Rissolees, Dec. 15; Jan. 17
Ritz, March 12
Saratoga chips, Nov. 26
Sautee, sweet, Feb. 24
Southern style, sweet, Jan. 25
Southern, No. 2, sweet, April 22
Souffle, Dec. 2
St. Francis, Nov. 4
Steamboat fried, Sept. 18
Sweet potatoes (see Southern)
Sweet potato pudding, Oct. 24
Sweet potato croquettes, March 30
Sybil, Feb. 21
Waffle, Feb. 21
York, Sept. 13
PRESERVES, JELLIES, PICKLES
Apples and quinces, canned, July 6
Apple butter, July 6
Apple jelly, May 11
Apples spiced sweet, Aug. 12
Apricot marmalade, June 17
Artichokes pickled, Sept. 29
Blackberry cordial, for medicinal purposes, July 14
Blackberry jam, May 11
Blackberry jelly, May 11
Cherry preserves, June 17
Cherries brandied, June 17
Cherries jellied, July 14
Cherries spiced, Aug. 12
Cider, boiled, May 19
Citron preserves, March 29
Crab apple marmalade and jelly, June 17
Cranberry jelly, June 17
Cucumber sweet pickles, ripe, Sept. 29
Currant jelly, June 12
Fig jam, July 14
Fruits, dried, stewed, Aug. 29
Glace fruits, Aug. 1
Gooseberry jam, Aug. 12
Grape jelly, Aug. 12
Grape juice, sweet, Sept. 30
Green gage plums preserved, June 17
Lemon or orange peel, candied, July 14
Limes, to preserve, July 14
Mince meat, canned, Sept. 30
Nasturtion seeds pickled, Sept. 29
Onions, pickled, Sept. 29
Orange or lemon brandy for flavoring, Aug. 1
Peaches, brandied, June 17
Peaches, sweet pickled, Sept. 29
Peach marmalade, June 17
Pears, baked, for canning, Aug. 1
Pears, peaches or plums, canned, July 6
Pears, preserved, March 29
Pickles, Sept. 29; May 10
Pineapple preserves, March 29
Preserves — amount of fruit required, May 11
Pumpkin or squash, to can, Sept. 30
Quince jelly, March 29
Raspberry juice, May 19
Raspberry or loganberry jam, May 11
Spiced vinegar, for pickles, Aug. 12
Strawberries, canned, May 11
Strawberry preserves, May 11
PRESERVES, JELLIES, PICKLES-Continued
Tomatoes, pickled, green, Sept. 29
Tomatoes, spiced, Aug. 12
Tomato preserves, July 6
Vanilla brandy, July 14
Violets preserved, Sept. 30
Watermelon preserves, July 6
SALADS
Algerienne, Oct. 25
Alligator pear, Feb. 22
Anchovy, Nov. 25
Americaine, Dec. 16
Asparagus tips, Oct. 30
Avocado, French dressing, Oct. 23
Beets, pickled, Oct. 31
Brazilian, Nov. 4
Bresilienne, July 13
Bretonne, June 27
Cauliflower, July 7
Celery mayonnaise, Nov. 10
Celery root, field and beet, Dec. 20
Celery Victor, Nov. 4
Cendrillon, June 25
Chateau de Madrid, Aug. 15
Chicken, Victor, Jan. 3
Chicory, Oct. 28
Chiffonade, Nov. 26
Chilian, Aug. 10
Cole slaw, Nov. 5
Cole slaw, ravigote, April 19
Cosmopolitan, Aug. 6
Crab, Feb. 16
Crab, Louis, May 7
Cucumber salad, Jan. 9
Culemo, sliced, Aug. 4
Cupid d'azure, July 19
Dandelion, April 12
Dandelion, German style, April 12
Doucette, Nov. 20
Ecrevisse, Gourmet, Nov. 23
Egg, Sept. 12
Endive, Dec. 3
Endive, with beets, Aug. 15
Escarole, Oct. 28
Field, Oct. 30
Fresh vegetable, Jan. 17
Herring, July 29
Herring, Moscovite, Sept. 7
Imperial, July 1
Italian, Jan. 14
Knickerbocker, May 9
Lentil, Feb. 2
Lettuce, Oct. 29
Lettuce and tomato, March 23
Livermore, Dec. 15
Lobster, Jan. 2
Lobster with anchovies, Jan. 2
Lorenzo, Sept. 17
Lorette, Oct. 18
Louis, July 26
Louise, July 20
Majestic, July 17
Mirabeau, Jan. 7
Nivernaise, Dec. 19
Olga, Nov. 25
Orloff, June 18
Panache, May 12
Pear, mayonnaise, Oct. 19
Potato, Nov. 11
Puree of potato, June 8
Rachel, June 15
Ravachol, Nov. 29
Red cabbage, July 31
Rejane, Dec. 19
Romaine, Oct. 29
Russe, Jan. 28
Salad dressing, Oct. 23
Shrimp, Nov. 15
Shrimp, Anastine, Sept. 19
Stanislas, Dec. 29
String bean, May 23; Dec. 24
4io
SALADS— Continued
String bean and tomato, Sept. 6
Tomatoes, sliced, Nov. 2; Nov. 16
Tosca, Dec. 29
Tuna, Nov. 6
Waldorf, Nov. 19
Watercress, Feb. 16
White bean, Aug. 2
SALAD DRESSING
Egg, Dec. 28
Escoffier, Aug. 31
French, Oct. 27
Rouquefort, Jan. 19
Russian, June 23
Salad, Oct. 23
St. Francis, Oct. 25
Thousand Island, Nov. 9
Victor, April 21
With chapon, June 2
SANDWICHES
Bread and butter, Nov. 11
Careme, April 5
Chicken, Nov. 8
Cream of almond, April 9
Creole, April 9
Dubney, April 9
Olive, April 9
Schlemmerbroedchen, July 31
Windsor, April 9
SAUCES
Allemande, March 4
Anchovy, Jan. 29
Anchovy butter, Nov. 21
Anglaise, Dec. 29
Au vin blanc, Oct. 30
Bearnaise, Jan. 13
Bearnaise tomatee, Jan. 13
Bechamel, Oct. 28
Bercy, Feb. 7; Oct. 31
Bordelaise, Nov. 8
Bread, Jan. 9; Feb. IS
Bread crumbs, Jan. 9; Feb. 15
Brown butter, Nov. 10
Brown gravy, Nov. 14
Cardinal, May 3
Caper, Dec. 11
Celery, Aug. 21
Chambord, Aug. 30
Champagne, Aug. 8
Choron, Jan. 13
Colbert, Nov. 19
Cranberry, Sept. 17
Cream, Oct. 28
Creole, Dec. 13
Curry, Dec. 19
Devil, April 30
Diplomate, June 1
Ecrevisse, July 28
Egg, Oct. 28
Estragon (tarragon), April 15
Fidgi, May 14
Figaro, cold, Aug. 7
Flamande, Aug. 20
Fleurette, Nov. 4
Forestiere, Nov. 21
Genoise, Nov. 1
Giblet, March 14
Golpin, Dec. 19
Green Hollandaise, Feb. 13
Hollandaise, Oct. 27
Horose, Dec. 16
Horseradish, cold, English style, Nov. 3
Horseradish en bouillon, Nov. 3
Horseradish in cream, Nov. 3
Hussarde, June 16
Indian soy, Aug. 31
Italienne, Dec. 3
Kentucky, Aug. 29
Lobster, S'ept. 17
CLASSIFIED INDEX
SAUCES— Continued
Madere, Nov. 4
Maitre d'hotel, Oct. 30
Marinierc, March 4
Maximilienne, Sept. 11
Mayonnaise, Oct. 31
Meuniere, Dec. 17
Mignonette, Nov. 27
Mint, Dec. 15
Montebello, Aug. 6
Mornay, Dec. 15
Mousseline, Nov. 5
Mustard, July 19; Nov. 30
Newburg, Feb. 5
Nonpareil, Aug. 16
Olive, April 30
Oyster, Jan. 16
Paprika, Nov. 26
Pepper, May 29
Perigord, March 7; Dec. 6
Perigordine, Nov. 23
Perigueux, March 7
Pink mayonnaise, Jan. 14
Piquante, Nov. 18
Poivrade, Feb. 28
Port wine, March 4; Aug. 11
Poulette, Nov. 22
Remoulade, Dec. 30
Riche, Dec. 21
Robert, May 23
Rougemont, Sept. 1
Shrimp, Dec. 4
Soubise, Jan. 14
Special, Nov. 24
Supreme, Nov. 13
Sweet -sour, March 1
Tarragon (estragon), April 15
Tartar, Nov. 6
Venitienne, May 26
Verte, April 25
Vinaigrette, Dec. 31
White wine, Oct. 30
SHELL FISH
Crab a la Louise, March 22
Crab, boiled, Nov. 19
Crab cocktail, Cremiere, July 2
Crab cocktail, Victor, March 24
Crab, curried, April 7
Crab, deviled, Jan. 30
Crab, deviled, in shell, April 17
Crab en brochette, April 6
Crab meat au gratin, March 22
Crab meat, au beurre noisette, Nov. 19
Crab meat, Belle Helene, March 23
Crab meat, Gourmet, March 22
Crab meat in chafing dish.March 22
Crab meat in cream, Dec. 30
Crab meat, Monza, Dec. 30
Crab meat, Suzette, March 22
Crab or oysters, Poulette, March 22
Crab, Portola, April 13
Crab, ravigote, cold, May 9
Ecrevisses en buisson, Nov. 7
Ecrevisses, Georgette, Oct. 16
Ecrevisses, Lafayette, June 3
Ecrevisses, mayonnaise, Nov. 29
Mousse d'ecrevisses, July 28
Lobster, baked, Cardinal, Sept. 26
Lobster, baked, Lincoln, June 28
Lobster, Becker, July 9
Lobster, broiled, Dec. 24
Lobster croquettes, Dec. 23
Lobster en court bouillon, Aug. 22
Lobster, stuffed, Jan. 5
Lobster, Newburg, Nov. 8
Lobster, Thermidor, Jan. 22
Mussels, Mariniere, March 4
Scallops a la Mornay, March 2
Scallops, Newburg, Feb. 24
Shrimps with mushrooms, March 25
Terrapin, how to boil, March 21
CLASSIFIED INDEX
421
SHELL FISH— Continued
Terrapin au beurre, Sept. 20
Terrapin, Baltimore, March 21
Terrapin, Jockey Club, Ma/ch 21
Terrapin, Maryland, March 21
SHELL FISH— CLAMS
Bateliere, March 6
Creole, Feb. 1
En cocotte, Californienne, July 3
Fried soft clams, Tartare, Aug. 26
Little necks on half shell, Nov. 5
Scalloped, Aug. 3
Soft clams, Newburg, Feb. S
Stuffed, July 7
With wine sauce, April S
SOUPS
Consomme
Ab-del-Cader, June 14
Allemande, June 22
Alexandria, Aug. 1
Andalouse, June 16
Aux eclairs, May 18
Aux pluches, May 26
Aux quenelles, April 14
Aux quenelles, Doria, May 22
Bellevue, Dec. 5
, Bohemienne, June 28
Bouillon, Nov. 3
Bretonne, Jan. 22
Brunoise, Dec. 10
Brunoise and vermicelli, Sept. 3
Cameroni, July 11
Camino, March 17
Caroline, June 2
Celery and rice, Aug. 19
Celestine, April 28
Charles Quint, July 8
Chartreuse, Sept. 20
Chatelaine, Aug. 26
Chevaliere, July 23
Chicken broth, Oct. 29
Chiffonnade, May 3
Cialdini, Nov. 20
Clam broth, Dec. S
Clam broth, Chantilly, Dec. 5
Colbert, Feb. 25; Aug. 22
Creme de volatile, Jan. 14
Creole, June 24
Croute au pot, May 5
D'Artagnan, Jan. 12
Daumont, April 16
De la Mariee, Jan. 16
Diable, May 14
Diane, Oct. 21
Ditalini, Dec. 13
Doria, Dec. 2
Du Barry, March 11
Favorite, Jan. 7
Federal, Sept. 5
Fermiere, Aug. 12
Fleury, Dec. 22
Florentine Feb. 21; July 4
Frascati, Oct. 3
Garibaldi, July IS
Georgia, Oct. 1
Gumbo, strained, in cups, Feb. 27
Imperatrice, Jan. 18
Inauguration, July 28
Irma, June 18
Italian paste, Aug. 24
Japonnaise, June 4
Julienne, Jan. 4
Leopold, Oct. 17
Madriliene, Dec. 29
Magadore, June 26
Marchand, June 6
Marie, Louise, July 2
Massenet, Dec. 21
Medina, Sept. 29
Monaco, Aug. 8
SOUPS, CONSOMME— Continued
Monte Cristo, July 26
Montesquieu, Aug. 17
Napier, Sept. 13
National, Sept. 27
Nelson, Oct. 12
Nicoise, July 6
Noodles, Oct. 6
Oriental, Aug. 10
Orleans, Dec. 20
Oyster broth, April 8
Palestine, July 13
Parfait, April 6; Jan. 24
Paysanne, Aug. 6
Pemartin, Oct. 8
Perles de Nizam, May 24
Plain, Oct. 27
Portugaise, Sept. 9
Printaniere, April 30
Profiteroles, May 28
Rachel, Feb. 17
Rivoli, Dec. 17
Ravioli, May 12
Rothschild, Aug. 4
Royal, Nov. 21
Royal, with carrots, May 8
Royal, green, Sept. 22
Royal, red, Sept. 22
Russe, April 26
Sago, Nov. 7
Sarah Bernhardt, May 20
Scotch, Jan. 11
Sevigne, I, Dec. 1
Sevigne, II, April 18
Sicilienne, July 21
Soubise, April 22
Stuffed cabbage, Sept. 15
Tapioca with ecrevisse butter, Aug. 29
Talleyrand, July 17
Tapioca, Nov. 11
Theodora, April 20
Tosca, May 16
Turbigo, June 10
Trianon, July 19; Sept. 22
Vanderbilt, July 30
Viveurs, May 7
Valencienne, May 10; June 20
Venitienne, May 30
Vermicelli, Feb. 10
Xavier, June 22
CREAM SOUPS
Algerienne, May 25
Artichokes, June 11
Asparagus, Nov. 26
Asparagus, Favori, Oct. 18
Creme Bagration, May 17
Bananas, March 5
Bisque d'ecrevisses, Dec. 25
Bisque of California oysters, Jan. 9
Bisque of clams, Nov. 22
Bisque of crabs, Jan. 23
Cardinal, May 37
Cauliflower, Oct. 31
Celery, Nov. 2
Celery, Kalamazoo, Feb. 8
Chicken, Nov. 9
Chicken a la Reine, Dec. 17
Chicken, Hortense, April 1
Congolaise, May 31
Corn and onions, Sept. 17
Countess, June 25
Endives, Dec. 6
Farina, March 7
Farina lie, Sept. 10
Flageolets, July 24
Frogs' legs, Feb. 24
Green corn, I, March 9
Green corn, II, June 3
Lettuce, March 2
Lima beans, Feb. 19
Maintenon, Jan. 18
Parisieime, April 13
412
CLASSIFIED INDEX
CREAM SOUPS-Contmued
Parsnips, April 29
Parsnips, II, June 17
Pea, Oct IS
Pea, Luzon, Oct. IS
Pea, St. Germain, Oct. IS
Potatoes, Kov 8
Reine Mogador, April 6
Rice, Dec. 28
Summer squash, cream of, Oct. 10
Watercress, July 22
THICK SOUPS
(Potage)
Bean and cabbage soup, Sept. 21
Burned farina soup, April 24
Cabbage soup, Normande, June 15
Chicken okra, Dec. 7
Chicken, Bresilienne, June 27
Chicken, Florentine, Aug. 18
Chicken, Francaise, Oct. 9
Chicken Mulligatawney, July 14
Chicken, Piedmontaise, July 16
Chicken, Portugaise, July 5
Chicken, San Remo, Sept. 23
Clam chowder, Dec. 5
Clam chowder, Boston style, March 24
Clear green turtle, April 2
Cold celery broth, Aug. 27
Cooper soup, May 23
Crab gumbo, July 20
Croute Bretonne, July 3
Ditalini, a la Royal, Sept. 16
Farina, Francis Joseph, May 2
Fish broth, July 20
Fish broth with whipped cream, Sept. 1
Fish chowder, April 10
German carrot soup, Sept. 7
German lentil, March 29
Giblet, a 1'Anglaise, Oct. 29
Hare soup, Uncle Sam, Oct. 5
Homemade clam soup, Sept. 25
Hungarian, Oct. 11
Lamb broth a la Grecque, May 6
Lamb broth, a la Reine, Aug. 2
Lamb broth, Olympic Club, June 9
Lobster chowder, Dec. 5
Macaroni soup with lentils, Sept. 6
Mock turtle, Feb. 15
Mutton, Kitchener, Sept. 8
Onion and tomato, Oct. 7
Onion, au gratin, March 1; Nov. 15
Oyster, family style, Nov. 12
Oxtail, English style, Feb. 1
Pannade, Marck 3
Pea, with vermicelli, Aug. 14
Petite marmite, Dec. 24
Potage a 1'Anglaise, Jan. 7
Potage Albert, May 29
Potage Alexandra, Dec. 20
Potage Americaine, Dec. 31
Potage Andalouse, Jan. 17
Potage Arlequin, June 13
Potage Bagration, Jan. 11
Potage Bonne Femme, Dec. 26
Potage Bouquetiere, Oct. 20
Potage Bourgeoise, Aug. 27
Potage brunoise with rice, Aug. 20
Potage Cambridge, Nov. 13
Potage Cameroni, Aug. 7
Potage Champenoise, Oct. 14
Potage Chatelaine, April 11
Potage Coburg, July 9
Potage Colbert, Aug. 28
Potage Coquelin, March 23
Potage Dagobert, July 10
Potage Dieppoise, Aug. 15
Potage Duchesse, Dec. 24
Potage Esau, March 25
Potage Faubonne, Dec. 22
Potage Ferneuse, Oct. 19
Potage Flamande, Dec. 27; Dec. 16
THICK SOUPS-Continued
Potage Fontange, May 15
Potage Garpure, Sept. 19
Potage Gentilhomme, Jan. 19
Potage Grand Mere, Jan. 10
Potage Grenade, Oct. 16
Potage Hollandaine, Dec. 10
Potage Honolulu, July 7
Potage Italienne, Aug. 16
Potage Jackson, Dec. 30
Potage Kraumir, Feb. 23
Potage Lamballe, Nov. 5
Potage Livonien, Oct. 22
Potage Lord Mayor, July 13
Potage maintenon, Sept. 2
Potage Marie Louise, Jan. 15
Potage Marquis, Jan. 5
Potage Mathilda, Dec. 23
Potage McDonald, Jan. 20; July 29
Potage Mexicaine, July 31
Potage Mongol, Dec. 13
Potage Montglas, Aug. 31
Potage Nassau, Aug. 13
Potage Navarraise, Sept. 28
Potage Parmentier, Aug. 11
Potage Paysanne, June 19
Potage Plessy, Aug. 30
Potage Portugaise, April 12
Potage Quirinal, Jan. 8
Potage Reine Margot, Dec. 21
Potage Ruffo, Sept. 4
Potage Sante, Nov. 19
Potage Saxe, April 7
Potage Schorestene, Sept. 30
Potage Solferino, April 4
Potage St. Marceau, July 1
Puree St. Germain, April 15
Potage Talleyrand, Feb. 5
Potage tapioca, Crecy, Jan. 30
Potage Turinoise, May 13
Potage Velour, July 27
Potage Venitienne, Jan. 13; April 8
Potage vert pre, July 18
Potage Viennois, April 8
Potage Villageois, Oct. 13
Potage Voisin, Feb. 13
Potage Waldaise, Feb. 11
Potage Westmoreland, Feb. 18
Potato and leek soup, Nov. 7
Potato soup, Faubonne, April 5
Potato, Dieppoise, April 23
Pot au feu, March 15
Puree Camelia, May 21
Puree Celestine, March 20
Puree Crecy, Jan. 26
Puree d'Artois, March 8
Puree of cucumbers, June 21
Puree of game, Nov. 18
Puree of game, S't. Hubert, Nov. 18
Puree of green asparagus, April 27
Puree of lentils, Oct. 30
Puree of lentils with tapioca, Aug. 21
Puree of lima beans, Dec. 14
Puree of peas, plain, Oct. 27
Puree of peas, aux croutons, Oct. 27
Puree of peas, Varsovienne, Oct. 27
Puree of peas with noodles, Sept. 12
Puree of pheasant, St. Hubert, Feb. 10
Puree of potatoes, March 20
Puree of red kidney beans, May 4
Puree of spinach, April 19
Puree of tomatoes, Oct. 28
Puree of tomatoes with rice, Nov. 8
Puree of turnips, Caroline, Aug. 25
Puree of white beans, Dec. 18
Puree of white beans, Allemande, Aug. 23
Puree of white beans, Soubise, May 9
Puree paysanne, March 16
Rice soup, a 1'Allemande, July 25
*ice, Palmero, Aug. 9
iocol, a la Russe, June 1
Shrimp, family style, Oct. 2
CLASSIFIED INDEX
4*3
THICK SOUPS-Continued
Soft clam soup, Salem, June 7
Sorrel, a 1'eau, June S
Sorrel, with rice, June 29
Terrapin, Southern style, Aug. 3
Tomato broth (hot or cold), July 29
Veloutine Aurore, May 19
Veloute, Dec. 10
Velvet soup, March 19
Viennese bean, March 26
White bean soup, March 14
SQUAB
Boneless, en aspic, July 17
Breast of, au jus, Sept. 19
Breast of, Eveline, Oct. 8
Breast of, Perigord, May 2
Breast of, saute in butter, June 4
Breast of, under glass, St. Francis, Feb. 4
Broiled squab, April 2
Broiled squab, with fresh mushrooms, April 2
En compote, Jan. 15
Potpie, English style, Jan. 1
Roast, au jus, Feb. 21
STEWS
Beef goulash, Oct. 28
Beef stew, homemade, Nov. 7
Haricot of mutton, Feb. 13
Hasenpfeffer (hare stew), Jan. 12
Hungarian goulash, Oct. 28
Lamb Irish stew, Nov. 2
Navarin of lamb, printanier, Nov. 25
Paprika veal, July 20
Pickelsteiner stew, May 13
Pilaff a la Turc, Jan. 8
Ragout a la Deutsch, Dec. 22
Ragout Fin, Dec. 29
Reindeer stew, March 7
Spring lamb Irish stew with dumplings, Sept. 25
TRIPE
A la mode de Caen, Feb. 28
Broiled honeycomb, chili sauce, May 11
Broiled honeycomb, maitre d'hotel sauce, Oct. 30
Blanchard, Dec. 27
Creole, Dec. 20
Etuve, Bonne Femme, Sept. 9
Honeycomb, saute, aux fines herbes, Sept. 28
In cream with peppers, April 26
Saute, Lyonnaise, Feb. 17
Tripe and oysters in cream, Dec. 10
Tripe and potatoes, family style, Jan. 1
Tripe, Wm. H. Crane, Oct. 23
TURKEY
Broiled baby turkey, July 4
Deviled legs, with chow chow, Jan. 19
Hash, Chateau de Madrid, June 28
Hash on toast, Nov. 28
Livers en brochette, March 6
Roast, March 6
Stuffed with chestnuts, Nov. 27
VEAL
Breast, stuffed, au jus, Jan. 27
Calf's brains au beurre noir, March 13
Calf's brains, fried, tomato sauce, June 1
Calf's head plain, boiled, Dec. 31
Calf's head a la Francaise, March 9
Calf's head, Providence, May 6
Calf's head, sauce piquante, April 13
Calf's head, poulette, Feb. 10
Calf's head, vinaigrette, Feb. 27
Calf's liver and bacon, Nov. 30
Calf's liver, Lyonnaise, Aug. 11
Calf's liver saute, Nov. 18
Calf's liver saute, Robert, May 23
Calf's liver saute, Spanish style, Aug. 4
Chops, broiled, Nov. 4
Chops en papillote, Feb. 8
Chops, Montgolfier, Sept. 10
Cutlets, breaded, tomato sauce, May 26
VEAL— Continued
Fricandeau, au jus, April 7
Fricassee, Jan. 20
Kidneys, broiled, English style, June 13
Kidney roast, Dec. 20
Kidneys saute au Madere
Leberkloese (calf's liver dumplings), April 25
Leg, au jus, Nov. 7
Loin, roasted, June 23
Loin roasted, Nivernaise, July 11
Paprika schnitzel, March 5
Paprika veal, July 20
Rolled veal, Huguenin, March 25
Saute, Catalane, Oct. 12
Shoulder, au jus, Oct. 31
Sweetbreads braise (glac6), Dec. 25
Sweetbreads braise, Ancienne, April 14
Sweetbreads braise, Clamart, April 5
Sweetbreads braise, Georginette, Sept. 5
Sweetbreads braise, Godard, May 7
Sweetbreads braise, Henri IV, March 27
Sweetbreads, Lavaliere, June 22
Sweetbreads braise, Marie Louise, April 1
Sweetbreads Marigny, July 24
Sweetbreads braise, Montebello, June 11
Sweetbreads braise, Pompadour, Dec. 1
Sweetbreads Poulette, July 16
Sweetbreads braise, Princess, July 1
Sweetbreads braised, Soubise, June 24
Sweetbreads braise, St. Elizabeth, July 21
Sweetbreads braise, St. George, June 8
Sweetbreads braise, Zurich, May 4
Sweetbreads, broiled, Nov. 1
Sweetbread croquettes, Dec. 23
Sweetbreads Egyptienne, Aug. 5
Sweetbreads Figaro, Aug. 7
Sweetbreads Lieb, Aug. 15
Sweetbreads Liencourt, Oct. 4
Sweetbreads Metropolitan Club, July 27
Sweetbread patties in cream, April 19
Sweetbreads Royal, Sept. 27
Sweetbreads, St. Alban, Aug. 12
Sweetbreads, Saint Mande, Oct. 16
Sweetbreads Sans Gene, Aug. 20
Sweetbreads, Theodora, Feb. 25
Wiener schnitzel, Feb. 3
VEGETABLES
Artichoke au gratin (individual), Feb. 19
Artichokes, Barigoule, Sept. 24
Artichokes, boiled, Oct. 29
Artichokes en cocotte, Sept. 12
Artichokes filled with cauliflower, Feb. 23
d'Artichokes, fonds, feypell, March 12
Artichokes, fried, March 3
Artichokes, jardiniere, May 2
Artichokes, quartered, April 28
Asparagus, boiled, March 13
Asparagus, polonaise, March 12; Feb. 4
Asparagus, stewed, April 4; March 14
Asparagus tips au gratin, Jan. 27; April 17
Asparagus tips in cream, Sept. 6
Beans, baked, Boston style, Nov. 23
Beans Bretonne, March 9
Beans, Normandie, March 17
Beans, white, with tomatoes, April 23
Beets a la Russe, July 7
Beets, boiled, Oct. 31
Beets, Californienne, Sept. 5
Beets, Frouard, April 17
Beans, Spanish, Sept. 14
Beets, young, in butter, March 16
Brussels sprouts and chestnuts, Jan. 5
Brussels sprouts, boiled, Jan. 5
Brussels sprouts in bouillon, Feb. 1
Cabbage, boiled, Jan. 3
Cabbage, German style, Aug. 27
Cabbage, red, Dec. 18
Cabbage, stuffed, Sept. 15; Dec. 18
Cardon a la Moelle, Nov. 30
Carrots in butter, March 11
Carrots, Vichy, Dec. 6
414
CLASSIFIED INDEX
VEGETABLES-Continued
Cauliflower au gratin, Nov. 5
Cauliflower polonaise, Nov. 12
Cauliflower, puree of, March 19
Celery stewed, au Madere, Nov. 18
Celery stewed in cream, Nov. 6
Cepes saute, Dec. 13
Cepes, Tyrolienne (cold), Jan. 30
Chestnuts, boiled, Jan. 3
Chestnuts, boulettes, Oct. 6
Chestnuts glace, Feb. 7
Chestnuts glace au Madere, Feb. 7
Colache, Sept. IS
Corn a la Marie, Sept. 4
Corn (canned) fritters, Sept. 8
Corn fritters, Dec. 17
Corn fritters, Susan Jones, Sept. 17
Corn, green, June 8
Corn, hulled, Nov. 10
Corn oysters, Sept. 14
Corn pudding, Oct. 24
Corn saute in butter, July 4
Corn, stewed (canned), April IS
Cucumbers on toast, Oct. 11
Cucumbers stuffed, April 22
Egg plant, broiled, June 8
Egg plant, fried, Nov. 18
Egg plant in casserole, Sept. 8
Egg plant, Sicilienne, Sept. 3
Egg plant, stuffed, Sept. 6
Flageolets au cerfeuil, June 8
Flageolet beans, Dec. 28
Hubbard squash, baked, Dec. 4
Jerusalem artichokes in cream, Aug. 25
Jets de houblons, Nov. 22
Kohlrabi, baked, Sept. 5
Lentils, Feb. 2
Lettuce boiled, Feb. 4
Lettuce braise, Dec. 27
Lima beans, Jan. 16
Lima beans au paprika, Aug. 26
Lima beans, curried, Jan. 6
Lima beans, puree of, Feb. 8
Lima beans with shallots, Sept. 26
Macedoine, March 17
Mushrooms, fresh, broiled, Nov. 4
Mushrooms, fresh, puree of, Oct. 4
Mushrooms, fresh, saute in butter, Feb. 20
Mushrooms, fresh, stuffed, Jan. 10
Okra and tomatoes, saute, June 8
Onions fried, Dec. 13
Onions glaces, Feb. 20
Onions Hongroise, March 25
Onions, puree of, Soubise, March 31
Onions, stewed, Sept. 13
Onions stuffed, with cabbage, Jan. 3
Parsley, fried, Nov. 6
Parsnips, boiled, April 21
Parsnips in cream, April 21
Peas a la Francaise, June 21
Peas and carrots in cream, Nov. 7
Peas and shallots in cream, Sept. 7
Peas au cerfeuil, March 3
Peas, farmer style, March 15
Peas in cream, Jan. 16
VEGETABLES— Continued
Peas, new, plain, Nov. 1
Peppers, stuffed green, Aug. 5
Pimentos, stuffed, Creole, Aug. 17
Pumpkin and rice, scalloped, Sept. T3
Pumpkin, stewed, Sept. 13
Puree St. Germain, Nov. IS
Rice, Californian, Oct. 23
Rice, Creole, Dec. 23
Rice croquettes, Dec. 16
Rice, timbale of, May 31
Rice, timbale of, Creole, May 16
Risotto, Jan. 8
Salad, puree of, March 14
Sauerkraut, Feb. 14
Sorrel, Jan. 28
Spinach, boiled, Jan. 5
Spinach, English style, Jan. 5
Spinach in cream, Feb. 20
Spinach, timbale of, Aug. 8
String beans, Oct. 28
String beans, Alsacienne, April 8
String beans, sweet-sour, July ,22
String beans with tomatoes, Sept. 1
Succotash, July 2
Summer squash au beurre, Nov. 1
Summer squash, Native Son, June 4
Summer squash, mashed, June 3
Tomatoes baked, June 9
Tomatoes glaces, Dec. 10
Tomatoes, scalloped, Sept. 5
Tomatoes, stewed, Jan. 30
Tomatoes, stewed, Brazilian, March 19
Tomatoes, stewed, family style, April 30
Tomatoes, stuffed, Creole, June 22
Tomatoes, stuffed, Noyer, Nov. 23
Tomatoes, stuffed with chestnuts, Jan. 3
Turnips glaces, Dec. 20
Turnips, mashed, Dec. 11
Wax beans in butter, April 26
WINE JELLIES
Anisette jelly, Feb. 9
Benedictine jelly, Feb. 9
Brandy jelly, Feb. 9
Burgundy jelly, Feb. 9
Champagne jelly, Feb. 9
Chartreuse jelly, Feb. 9
Claret jelly, Feb. 9
Cognac jelly, Feb. 9
Fine champagne jelly, Feb. 9
Fruit jelly, Feb. 9
Jelly a la Russe, Feb. 9
Kirsch jelly, Feb. 9
Maraschino jelly, Feb. 9
Moselle jelly, Feb. 9
Port wine jelly, Feb. 9
Rhine wine jelly, Feb. 9
Sherry jelly, Feb. 9
Wine jelly, Feb. 9
Wine jelly with Apricots, Sept. 14
Wine jelly with berries, Sept. 14
Wine jelly with peaches, Sept. 14
Wine jelly with whipped cream, Aug. 23
GENERAL INDEX
Admiwl (see Fish) 31
Afternoon teas (selections) 100,317,334,337
Alaska black cod, broiled 35
Alaska black cod, kippered in cream 232
Alaska black cod, smoked, broiled 298
Alaska black cod, smoked, in cream 312
Alaska candle fish, broiled 57
Alhambra ice cream.. 308
Allemande sauce 64
Alexandra pudding 217
Alligator pear cocktail 136
Alligator pear salad 54
Allumettes (pastry) 161
Almond biscuits 312
Almond cake, and almond cream cake 96
Almond milk (potage Reine Margot) 379
Almond rocks (pastry) 213
Almonds, salted (hors d'oeuvre) 320
Almond wafers 214
Alsatian fish 312
American gugelhoff (pastry) 291
Anchovy butter 197
Anchovy butter (sauce) 349
Anchovy salad 353
Anchovy sauce 29
Anchovy toast 139
Angel cake or Angel food 174
Angels on horseback (oysters) 117
Anglaise sauce (for fish) 387
Anise seed cake 52
Anise toast 277
Anisette cake 221
Anisette jelly (wine) 40
Antipasto (hors d'oeuvre) 37
Apple, baked 351
Apple butter 195
Apple charlotte 21
Apple cobbler 208
Apple compote 179
Apple cottage pudding 201
Apple dressing 355
Apples, fried 352
Apple jelly 133
Apple Moscovite (pastry) 54
Apple pie 366
Apples and quinces, canned 194
Apple roll, baked 170
Apple sauce 103
Apple snow (pastry) 304
Apples, spiced, sweet 237
Apple strudel (pastry) 104
Apple turnover 152
Apple water ice 91
Apricot compote 179
Apricot layer cake 5
Apricot marmalade 172
Apricot meringue 210
Apricot pie 86
Apricot roll, baked 170
Artichoke au gratin (individual).... S
Artichokes, Barigoule 282
Artichokes, boiled 323
Artichokes en cocotte 268
Artichokes, filled with cauliflower S
Artichokes d', fonds Feypell 72
Artichokes, fresh, a la Russe (hors d'oeuvre).. 296
Artichokes, fried 63
Artichokes, Jardiniere 123
Artichokes, Jerusalem, in cream 249
Artichokes, pickled 287
Artichokes, quartered 119
Asparagus, boiled 73
Asparagus, Polonaise 72, 35
Asparagus, stewed 74,95
Asparagus tips au gratin 27, 108
Asparagus tips in cream 261
Asparagus tips salad 325
Asparagus and Westphalia ham 282
Assorted cakes 344
Avocado salad, French dressing 313
Baba au Rhum (pastry) 384
Baby lamb steak, horticulture 88
Bacon and cabbage 41
Bacon and eggs 331
Bacon, fried 331
Bain marie 26
Baises (chocolate drops) 277
Baked Alaska (see Ices, etc.) 84
Bananas, baked 275
Banana coupe (see Ices, etc.) 129
Banana cream pie 145
Banana ice cream 8
Bananas in cream 325
Banana pie 292
Bananas, sliced, with whipped cream 156
Bananas, sweet-sour (hors d'oeuvre) 379
Banana whipped cream 290
Barquette a 1'Aurore (hors d'oeuvre) 14
Barracuda, aux fines herbes 328
Barracuda, broiled, sauce Rougemont 256
Bavarois a la Vanille 379
Bavarois with Bar le Due 33
Bavarois, noisette (pastry) 88
Bavarois, raspberry (pastry) 29
Bass, aiguille! tes of, a la Russe 13
Bass, aiguillettes of, Massena 74
Bass, Dijonnaise 72
Bass, fillet of (1905) 348
Bass, fillet of, Argentine 172
Bass, fillet of, Brighton 193
Bass, fillet of, Dieppoise 266
Bass, fillet of, Duglere 130
Bass, fillet of, Mentone 77
Bass, Nicoise 153
Bass, paupiettes of 80
Bass, Provencale 6
Bass, fillet of, shrimp sauce 362
Bass, timbale of 42
Bean and cabbage soup 279
Beans, baked, Boston style 351
Beans, Bretonne, 69; Normandie, 77; Spanish... 270
Beans, white, with tomatoes 114
Bearnaise sauce 13
Bearnaise tomato (sauce) 13
Bechamel sauce 322
Beef a la mode, 143; cold 206
Beef boiled with vegetables 329
Beef, braised, 167; comfortable 262
Beef, braised, with calf's feet 362
Beef, chipped, on toast 162
Beef, corned, and cabbage 27
Beef, corned, hash, 91; browned 91
Beef, corned, hash, au gratin 91
Beef (see classified index) 400
Beef, fillet of, Cendrillon 126
Beef, fillet of, Charentiere 106
Beef, fillet of, Dumas 238
Beef, fillet of, Lombard 134
Beef, filet mignon, 105; Athenienne, 171; Bayard 64
Beef, filet mignon, Cheron 147, 337
Beef, filet mignon, Dubarry, 267; Marchale.... 142
Beef, filet mignon, Trianon 105
Beef, fillet of saute, Balzac 183
Beef, goulash (stew) 321
Beef, hashed fillet of, Sam Ward 120
Beef, larded rump of 167
Beef, larded sirloin of 348
Beef, larded tenderloin of 119
Beef, larded tenderloin of, Lili 189
Beef, larded tenderloin of, Montbasson 119
Beef, larded tenderloin of, Sigurd 273
Beef, larded tenderloin of, St. Martin 154
Beef, larded tenderloin of, Vigo 178
Beef marrow, Princess 197
Beef, miroton of, en bordure 360
Beef, planked sirloin steak, 22; St. Francis 209
Beef, porterhouse, baked 301
Beef, porterhouse steak, Bercy, 142; Jolly 176
Beef, Rheinbraten 354
Beef, roast, Jules Albert 242
Beef, roast sirloin, fermiere, 169; Monet-Sully.. 231
Beef, roast sirloin of, Port Maillot 385
Beef, roast tenderloin, Berthieu, 203; Boucicault 300
Beef, roast tenderloin, vert pre 216
Beef, roast top sirloin of 349
416
GENERAL INDEX
Beef, rump of
Beef, rump steak, Bercy, 326; Dickinson 249
Beef, Salisbury steak, Stanley 270
Beef, sirloin of, Clermont 3
Beef, sirloin of, roasted 331
Beef, sirloin steak, Braconiere 296
Beef, sirloin steak, broiled, Cliff House 164
Beef, sirloin steak, Dickinson 98
Beef, sirloin steak, marchand de vin 42
Beef, sirloin steak, sauce Madere 330
Beef, sirloin steak, Saxonne 287
Beef, small sirloin steak, a la Russe 221
Beef, small tenderloin steak, Cercle Militaire 281
Beef, small tenderloin steak, Demidoff 108
Beef, small tenderloin steak, Fedora 149
Beef, small tenderloin steak, Nicholas II 289
Beef, sour schmorrbraten 138
Beefsteak and kidney pie 344
Beefsteak, Bismarck, 18; Jussien 292
Beefsteak, Provencale, 13; Tartar 213
Beef stew, homemade 333
Beef tenderloin, minced, a 1'estragon S3
Beef, tenderloin of, Brillat Savarin 137
Beef tenderloin, Bristol, 374; Cardinalice 250
Beef, tenderloin of, Cubaine, 110; Cumberland... 113
Beef, tenderloin of, Gambetta 233
Beef, tenderloin of, larded 328
Beef, tenderloin of, Malvina 38
Beef, tenderloin of, Moderne 227
Beef, tenderloin of, Parisienne 165
Beef, tenderloin of, Voisin 158
Beef, tenderloin steak, Bernardin 303
Beef, tenderloin steak, broiled 334
Beef, tenderloin steak, Florentine 19
Beef, tenderloin steak, Marseillaise 182
Beef, tenderloin steak, Polonaise 116
Beef, tenderloin steak, Rachel (small) 213
Beef tongue, boiled 29
Beef tongue, Menschikoff 305
Beef tongue, Parisienne 71
Beef tongue, smoked, with spinach 144
Beef tongue, sweet-sour 61
Beef, tournedos, Bayard 152
Beef, tournedos, Bordelaise, 129; Cape Julien... 256
Beef, tournedos, Massenet, 350; Nicoise 139
Beef, tournedos, Porte Maillot, 199; Vaudeville.. 186
Beets a la Russe 196
Beets, boiled 325
Beets, Californienne, 260; Frouard 108
Beets, young, in butter 76
Beignets souffles (pastry) 169
Benedictine jelly 40
Bercy (garniture) 38
Bercy (sauce) 38, 326
Berliner Pfannenkuchen (pastry) 187
Berries with whipped cream 157
Bignon (see Fish) 11
Bird's nests (pastry) 222
Biscuits, almond 312
Biscuits, bran 318
Biscuit glace, apple 385
Biscuit glace, chocolate, 385; coffee 385
Biscuit glace, foundation 385
Biscuit glace, Kirsch, 385; mapeline 38S
Biscuit glace, peppermint, 385; pineapple 385
Biscuit glace, pistache, 385; raspberries 385
Biscuit glace, St. Francis, 385; strawberry 385
Biscuits, Maryland beaten 344
Biscuits, seed 273
Biscuits, tea 329
Biscuit Tortoni 90
Bisque d'ecrevisses 383
Bisque of California oysters 9
Bisque of crabs 350
Blanc mange aux fruits, 171; aux liqueurs 171
Blanc mange, chocolate, 171; coffee 171
Blanc mange, cornstarch, 248; with berries 248
Blanc mange, cornstarch, with Sabayon 248
Blanc mange, cornstarch, with stewed fruits.... 248
Blanc mange, vanilla 171
Black bass, Cambacere, 373; Heydenreich 208
Black bass, planked 258
Black bass, Tournon 201
Blackberry cordial (for medicinal purpose) 205
Blackberry jam 133
Blackberry jelly 133
Blackberry meringue 210
Blackberry pie 86
Blackberry roll, baked 170
Black cake 273
Bloater, Yarmouth 342
Bloater, Yarmouth, in oil (hors d'oeuvre) 98
Blood pudding, 379; sauce Robert 152
Bluefish, broiled, maitre d'hotel 339
Bockwurst, hot (pork) 81
Boneless squab en aspic 209
Bordelaise sauce 334
Boston baked beans 351
Boston brown bread 365
Boston brown pudding 201
Bouchette, coffee (pastry) 170
Bouchette, Palmyra (pastry) 207
Bouchette (pastry) 170
Bouillabaise, Marseillaise 370
Bouillon (consomme) 329
Boulanger (garniture) 360
Bouquet garni 333
Bran biscuits 318
Bran bread 318
Bran bread, four o'clock tea 318
Brandied cherries 173
Brandied peaches 173
Brandy jelly 40
Brandy, lemon or orange, for flavoring 224
Brandy sauce 49
Brandy, vanilla 205
Brazil nuts, salted (hors d'oeuvre) 135
Bread, etc. (see classified index) 401
Bread and butter sandwich 337
Bread, Boston brown 365
Bread, bran 318
Bread, bran, 4 o'clock tea 318
Bread, corn 316, 365
Bread crumbs sauce, 9; for game 47
Bread custard pudding 197
Bread, French 356
Bread, Graham 316
Bread, homemade 356
Bread, pulled 271
Bread, raisin 316
Bread sauce, 9; for game 47
Bread, spoon and mush 315
Breakfast rolls 353
Brioche (pastry) 317
Bristol (garniture) 374
Brook trout, boiled, Romanoff 304
Brook trout, broiled, with bacon 99
Brook trout, Cafe de Paris, 316; Cambaceres.... 297
Brook trout, Meuniere, 95; Miller style 104
Brook trout, Volper 242
Broth, fish 212
Broth, oyster 99
Brown Betty (pastry) 100
Brown bread pudding, baked 289
Brown butter sauce 336
Brown gravy sauce 341
Brussels sprouts and chestnuts 5
Brussels sprouts, boiled 5
Brussels sprouts in bouillon 32
Buckwheat cakes 325
Buckwurst, hot 81
Burgundy jelly (wine) 40
Burned farina soup 115
Butter, apple 195
Butterball duck, roasted 344
Butterfish, saute Meuniere 326
Butter, lobster 383
Butter, royal (pastry) 268
Cabbage, boiled 3
Cabbage, German style 251
Cabbage, red 376
Cabbage soup, Normande 170
Cabbage, stuffed 271, 376
Cabinet pudding 31
Cactus fruit with lemon. ...» 38
GENERAL INDEX
4T7
Cake, almond, 96; almond cream 96
Cake, angel 174
Cake anise seed 52
Cake, anisette 221
Cake, apricot layer 59
Cakes assorted 344
Cake, black 273
Cakes, buckwheat 325
Cake, Caroline 76
Cake, cheese 317
Cake, chocolate layer 59
Cake, Christmas 273
Cake, cinnamon 191
Cake, cocoa 100
Cake, coffee, 317; coffee cream 191
Cake, coffee fruit 190
Cake, Danish apple 303
Cake, devil 277
Cakes, flannel 109
Cake, French layer, 59; French sponge 291
Cake, fruit 336
Cake, German apple, 325; German coffee 190
Cake, German huckleberry 181
Cakes, griddle, war 313
Cake, honey 180
Cake, lady 259
Cake, layer 59, 367
Cake, lemon 234
Cake, moka (Mocha) 50
Cake, Napoleon 48
Cake, orange 234
Cake, patience 210
Cake, pound 3)6
Cakes, rice 109
Cake, royal 268
Cakes, silver 261
Cake, sponge 76
Cake, str-usel 190
Cake, tango 275
Cake, wedding 293
Calf's brains au beurre noir '3
Calf's brains, boiled 154
Calf's brains fried, tomato sauce 154
Calf's foot jelly 202
Calf's head a la Francaise 69
Calf's head, Poulette 41
Calf's head, plain, boiled 389
Calf's head, Providence 127
Calf's head, sauce piquante, 104; vinaigrette 59
Calf's liver and bacon 358
Calf's liver dumplings (leberkloese) 116
Calf's liver, Lyonnaise 235
Calf's liver, saute, J45; saute. Robert 145
Calf's liver, saute, Spanish style 228
California marmalade 140
California raisins 313
California sherbet 113
Canape of anchovies (hors d'oeuvre) 328
Canape of caviar (hors d'oeuvre) 321
Canape of chicken (hors d'oeuvre) 63
Canape Eldorado (hors d'oeuvre) 292
Canape Hambourgeoise (hors d'oeuvre) 324
Canape Julia (hors d'oeuvre) 54
Canape of lobster (hors d'oeuvre) 237
Canape Martha (hors d'oeuvre) 369
Canape Monte Carlo (hors d'oeuvre) 387
Canape Norway (hors d'oeuvre) 153
Canape P. P. I. E. (hors d'oeuvre) 315
Canape of raw beef (hors d'oeuvre) 144
Canape of raw meat (hors d'oeuvre) 51
Canape Regalia (hors d'oeuvre) 338
Canape Riga (hors d'oeuvre) 347
Canape Romanoff (hors d'oeuvre) 92
Canape St. Francis 72
Canape St. Francis (hors d'oeuvre) 166
Canape of sardines (hors d'oeuvre) 332
Canape Thon Marine (hors d'oeuvre) 245
Candied lemon or orange peel 205
Cannelons a la creme 150
Cantaloup Water ice 1
Canteloupe and watermelon, surprise 258
Canvasback duck, roasted 336
Capon, galantine of 211
Caper sauce 369
Capon, stuffed, Bruxelloise 59
Capon, stuffed, St. Antoine 4
Caramel custard 28
Caramel ice cream 145
Cardinal sauce 124
Cardon a la Moelle 358
Caroline cake 76
Carrots in butter 71
Carrots, Vichy 364
Catfish, saute, Meuniere 97
Cauliflower au gratin 331
Cauliflower Polonaise 338
Cauliflower, puree of 79
Cauliflower salad 196
Caviar 343
Celery broth, cold 251
Celery plain (hors d'oeuvre) 320
Celeryroot, field and beet salad 378
Celery salad, Victor 330
Celery sauce 245
Celery stewed in cream 332
Celery, stewed, au Madere 345
Cepes saute, 371; Tyrolienne, cold 30
Cereals (see classified index) 400
Chambord (see Fish) 52
Chambord (sauce) 254
Champagne jelly, 40; fine 40
Champagne punch 163, 223
Champagne sauce 232
Charlotte Russe 107
Chartreuse jelly 40
Cheese (see classified index) 400
Cheese balls 323
Cheese cake 14, 317
Cheese, cottage 146
Cheese, cream, with Bar le Due 387
Cheese, Olympic club 314
Cheese, Petaluma cream 275
Cheese, St. Francis 154, 188
Cheese souffle (fromage) 95
Cheese straws 51
Cheese toast 309
Cheron (garniture) 357
Cherries, brandied 173
Cherries, jellied 205
Cherry pie 86
Cherry preserves 173
Cherries, spiced 236
Cherry tartlette 369
Chestnuts, boiled 3
Chestnuts, boulettes 295
Chestnut dressing 355
Chestnuts, glace, 38; glace au Madere 38
Chicken (see classified index) 400
Chicken a 1'Estragon 68
Chicken a la King 337
Chicken, Austrian fritters 113
Chicken, baked with rice 79
Chicken, breast of, Alexandra 379
Chicken, breast of, en aspic 218
Chicken, breast of, with figs 280
Chicken, breast of, James Woods 316
Chicken, breast of, with Virginia ham 54
Chicken, broiled, Tyrolienne 150
Chicken broth (consomme) 322
Chicken, cold, Isabella 277
Chicken, coquille of, Mornay 302
Chicken croquettes 381
Chicken, Diva 339
Chicken dumplings 388
Chicken, Edward VII 367
Chicken en cocotte, Bazaar 310
Chicken, essence of, in cup 37
Chicken, fricasse, a 1'ancienne 183
Chicken, fried, country style 338
Chicken, fried, Maryland 20
Chicken, fried, Savoy 264
Chicken, fried, Villeroi 183
Chicken, galantine of 211
Chicken hash, a PItalienne 298
Chicken hash on toast 46
Chicken hash, Victor 361
4i8
GENERAL INDEX
Chicken jelly 206
Chicken's legs, deviled, 121; with Virginia ham 258
Chicken, Leon X 307
Chicken livers, saute, fores ticre 39
Chicken livers, saute, au Madere 372
Chicken okra soup 365
Chicken patties, Toulouse 134
Chicken, plain, roasted 319
Chicken pot pie, home style 50
Chicken salad, Victor 3
Chicken sandwich 334
Chicken, saute, Alsacienne, 255; Ambassadrice. . 364
Chicken, saute, Amphitian, 138; Archiduc 169
Chicken, saute, au Madere 135
Chicken, saute, bordelaise, 371; Chasseur 99
Chicken, saute, D'Austin 107
Chicken, saute, demi-deuil 153
Chicken, saute, Demidoff, 124; Hongroise 77
Chicken, saute, Josephine, 303; Lafitte 196
Chicken, saute, Madeleine, 120; Marengo 366
Chicken, saute, Montmorency, 55; Montpensier 122
Chicken, saute, Parisienne, 43; Portugaise 78
Chicken, saute, Salonika, 63; Viennoise 190
Chicken soup, Bresilienne, 184; Florentine 242
Chicken soup, Fougarmont, 242; Francaise 298
Chicken soup, Mulligatawny, 204; Piedmontaise 208
Chicken soup, Portugaise, 193; S'an Remo 281
Chicken, stuffed with California raisins 313
Chicken, Tyrolienne 86
Chicken, Valencienne 7
Chicory, puree of 240
Chicory salad, 322; with chapon 155
Chocolate 364
Chocolate Bouchette 170
Chocolate cream pie 276
Chocolate drops (baises) 277
Chocolate eclairs 352
Chocolate ice cream 331
Chocolate layer cake 59, 367
Chocolate macaroons 97
Chocolate profiterole 20
Chocolate pudding, cold 279
Chocolate sauce, cold 279
Choron (sauce) 13
Chops, Badoise (pork) 215
Chowder, clam, 373; Boston style 84
Chowder, fish 101
Chowder, lobster 363
Christmas cake 273
Cider, boiled 141
Cinnamon cake 191
Citron preserves 89
Clams, Bateliere 66
Clam broth, Chantilly (consomme) 363
Clam broth (consomme) 363
Clam chowder, 363; Boston style 84
Clams en cocotte, Californienne 190
Clams, Creole 32
Clams, fried soft, Tartare 250
Clams, little neck, on half shell 331
Clams, scalloped 227
Clams, soft, Newburg 36
Clam soup, homemade 283
Clam soup, soft, Salem 161
Clams stuffed 196
Clams with wine sauce 96
Claret jelly 40
Claret punch 218
Clear green turtle soup 93
Clermont (garniture) 3
Cobbler, apple, 208; apricot, 208; peach, 208, pear 208
Cocktail, alligator pear 136
Cocktail, crab, Cremiere 189
Cocktail, crab, Victor 84
Cocktail, grapefruit Ill
Cocktail, oyster, 23; sauce for 23
Cocktail, raisin 80
Cocoa 366
Cocoa cake 100
Cocoanut custard pie Ill
Cocoanut meringue pie Ill
Cocoanut pudding 197
Cocotte en (see Eggs) 402
Codfish balls 370
Codfish (or other white fish) boiled 321
Codfish, boiled, Flamande, 244; Horose 374
Codfish cakes 107
Codfish, picked, in cream 377
Codfish, salt, Biscayenne, 181; Nova Scotia 83
Codfish steak, a 1'Anglaise 238
Coffee, and after dinner coffee 320
Coffee bouchette (pastry) 170
Coffee cake, 317; coffee cake dough 187
Coffee cream cake 191
Coffee custard 101
Coffee fruit cake 190
Coffee ice cream 389
Cognac jelly 40
Colache (vegetable) 272
Colbert sauce 347
Cold beef a la mode 206
Cold celery broth 251
Cold pheasant pie 199
Cole slaw (salad), 331; ravigote Ill
Compote (see Fruit, cooked) 168, 179, 186, 192
Compote with rice 223
Consomme (see classified index) 411
Consomme Ab-del-Cader, 169; Alexandra 224
Consomme Allemande, 178; Andalouse 171
Consomme aux eclairs 140
Consomme aux pinches 148
Consomme aux quenelles, 105; quenelles, Doria 144
Consomme, Bellevue 363
Consomme Bretonne, 22; Bohemienne 185
Consomme (bouillon) 329
Consomme Brunoise 368
Consomme Brunoise and vermicelli 258
Consomme Cameroni, 201; Canino, 77; Caroline.. 155
Consomme, celery and rice 243
Consomme Celestine, 119; Charles Quint 197
Consomme Chartreuse, 278; Chatelaine 250
Consomme Chevaliere 215
Consomme, (Chicken broth) 322
Consomme chiffonade 124
Consomme cialdini 348
Consomme (clam broth), 363; (Chantilly) 363
Consomme Colbert 57, 246
Consomme, creme de volaille 14
Consomme Creole 181
Consomme, Croute au pot 126
Consomme D'Artagnan, 12; Daumont 107
Consomme de la Mariee 16
Consomme Diable, 136; Diane, 311; Ditalini 371
Consomme Doria, 360; Du Barry 71
Consomme Favorite, 7; Federal, 260; Fermiere.. 236
Consomme Fleury, 380; Florentine 53, 192
Consomme Frascati, 292; Garibaldi, 207; Georgia 290
Consomme, gumbo strained, in cups 59
Consomme Imperatrice, 18; Inauguration 220
Consomme Irma 174
Consomme Italian paste 248
Consomme Japonnaise, 158; Julienne, 4; Leopold 307
Consomme Madriliene, 387; Magadore 183
Consomme Marchand 160
Consomme Marie Louise, 189; Massenet 379
Consomme Medina 287
Consomme Monaco, 232; Monte Cristo 218
Consomme Montesquieu 241
Consomme Napier, 269; National 285
Consomme Nelson, 302; Nicoise 194
Consomme with noodles 295
Consomme Oriental, 234; Orleans 378
Consomme, oyster broth 99
Consomme Palestine 203
Consomme parfait 24, 97
Consomme paysanne 230
Consomme Pemartin, 232; Perles de Nizam 146
Consomme, plain 319
Consomme Portugaise 264
Consomme Printaniere 121
Consomme Profiteroles, 150; Rachel 49
Consomme Ravioli, 134; Rothschild, 228; Rivoli. 375
Consomme Royal, 349; Royal, with carrots 129
Consomme Royal, green, 280; Royal, red 280
Consomme Russe 117
Consomme sago 333
GENERAL INDEX
419
Consomme Sarah Bernhardt 142
Consomme Scotch 11
Consomme Sevigne 359, 109
Consomme Sicilienne, 213; Soubise 113
Consomme stuffed cabbage 271
Consomme Talleyrand 209
Consomme tapioca, 337; with ecrevisse butter.. 253
Consomme Theodora, 111; Tosca 138
Consomme Trianon 211, 280
Consomme Turbigo, 165; Valencienne 131
Consomme Vanderbilt, 222; Venetienne 152
Consomme vermicelli 41
Consomme Viveurs, 128; Xavier 178
Cookies, homemade 33
Cooper soup 145
Corn a la Marie 259
Corn bread 316, 365
Corn bread, Maryland 339
Corn (canned), stewed 106
Corn fritters, 375; (canned) 364
Corn fritters, Susan Jones 274
Corn, green 163
Corn, hulled 336
Corn muffins 361
Corn oysters 270
Corn pone, Southern 144
Corn, pudding 3lS
Corn saute in butter 192
Cornmeal pudding 43
Corn starch, blanc mange, 248: with berries.... 248
Corn starch, blanc mange, with Sabayon 248
Corn starch, blanc mange, with itewed fruits.. i4b
Corn starch food (for invalids) 248
Corn starch pudding 188
Cornet a la creme (pastry) 150
Cosmopolitan salad 230
Cottage cheese 146
Cottage pudding, 201; cottage pudding, apple... 201
Coupe Oriental (see Ices, etc.) W
Coupe St. Jacques 1
Coupe Victor (see Ices, etc.) 298
Court Bouillon (see Fish) 58
Crab, a la Louise 82
Crab, boiled 347
Crab cocktail, Cremiere, 189; Victor 84
Crab, curried 98
Crab, deviled, 30; deviled ID shell 108
Crab en brochette &
Crab gumbo soup 214
Crab legs, Josephine , 126
Crab legs, stock (hors d'oeuvre) 156
Crab meat au beurre noisette 347
Crab meat au gratin 82
Crab beat, Belle Helene 8
Crab meat in chafing dish 82
Crab meat in cream 383
Crab meat, Gourmet, 82; Monza, 388; Suzette.... 82
Crab or oyster poulette 82
Crab Portola 104
Crab, Ravigote, cold 130
Crab salad, 48; Louis 128
Crabapple marmalade and jelly 172
Cranberry jelly 1'2
Cranberry sauce 274
Cranberry water ice 299
Crayfish butter (ecrivesse) 383
Cream of almond sandwich 100
Cream of artichokes 166
Cream of asparagus, Favori 308
Cream of asparagus (soup) 354
Cream of bananas (soup) 65
Cream of cauliflower 323
Cream of celery 328
Cream of celery, Kalamazoo 39
Cream of chicken 335
Cream of corn and onions 273
Cream of endives 364
Cream of farina &
Cream oi farina lie *•
Cream of flageolets 216
Cream, fried (pastry) '
Cream fritters 1S9
Cream ot green corn W» «'
Cream of lettuce soup €2
Cream of lima beans 51
Cream of parsnips 1 120
Cream of parsnips II 172
Cream, pastry 352
Cream of peas, 305; Luzon 305
Cream of peas, St. Germain 305
Cream of potatoes - 334
Cream puffs 352
Cream of rice 386
Cream sauce 322
Cream sauce (pastry) 24
Cream soups (see classified index) 411
Cream soup a 1'Algerienne 147
Cream soup, Chicken a la Reine 375
Cream soup, Chicken Hortense 92
Cream soup, frog legs 56
Cream of summer squash 300
Cream of watercress (soup) 214
Creme Bagration (soup) 139
Creme Cardinal (soup) 149
Creme Congolaise 153
Creme Countess (soup) 170
Creme de volaille (consomme) 14
Creme maintenon (soup) 18
Cr£me Parisienne (soup) 104
Creme, Reine Mogador 97
Creole sandwich 100
Creole sauce 371
Crepes Suzette (pastry) 294
Crescents, puff paste (see Bread) 341
Croquettes, chicken, 381; ham 241
Croquettes Livannienne (hors d'oeuvre) 6
Croquettes, lobster 381
Croquettes, meat 301
Croquettes, rice 223, 374
Croquettes, sweetbreads 381
Croquettes, Virginia ham 241
Croustades 55
Croustades Cancalaise (hors d'oeuvre) 380
Croustade, Financiere 62
Croustade, Laquipierre 70
Croute a 1'Ananas (pastry) 215
Croute aux fruits (fruit crust) 215
Croute au pot (consomme) 126
Croute Bretonne, soup 190
Croutons, Diable (for soup) 128
Croutons Parmesan 135
Crullers 187
Crusts with apples, 287; peaches, 286; pears 287
Cucumber salad 9
Cucumbers, stuffed 113
Cucumbers on toast 301
Cucumber sweet pickles, ripe 288
Cumberland style (with braised beef) 362
Curry sauce 377
Culemo salad, sliced 228
Cup custard 26
Currant jelly 167
Currant pie, and English currant pie 86
Custard, caramel 28
Custard, boiled 206
Custard coffee 101
Custard, cup 26
Custard, vanilla, with meringue 206
Dandelion salad, 103; German style 103
Danish apple cake 303
Dariole Duchesse (pastry) 257
Dartois Chantilly (pastry) 114
De Foucourt (garniture) 368
Devil cake 277
Devil sauce 121
Deviled crab, 30; in shell 113
Deviled ham 269
Diplomate pudding, 78; glacee 85
Diplomate sauce 154
Ditalini a la Royal (soup) 272
Diva (see Chicken) 339
Doughnuts 187
Dressings (see Salad dressings) 410
Dressing, chestnut 3SS
Dressing for chicken, turkey, pig, etc 355
42O
GENERAL INDEX
Dressing, Moscovite (fish) 262
Dressing, salad 314
Ducale (garniture) 54
Duck, breast of (tame), 117; Virginia style 117
Duck, roast Muscovy (tame) 282
Ducks, tame (see classified index) 401
Duckling, roast tame 335
Dumplings, fish 42
Dumpling, flour 336
Dumplings for stews, pot-pies, etc 283
D'Uxelles 10
Easter kid, roasted 56
Eau de vie de Dantzig (see Ices, etc.) 144
Eclairs, pistache 362
Ecrivesse butter (crayfish) 383
Ecrevisses en buisson 333
Ecrevisses, Georgette 306
Ecrevisses, Lafayette 157
Ecrevisses mayonnaise 357
Ecrevisses, mousse de 220
Ecrevisse salad, fourmet 351
Ecrevisse sauce 220
Ecrevisses, Voltaire 306
Eels, fried, sauce remoulade 280
Eels, Mariniere 252
Eels, smoked 45
Eggs (see Classified index) 401
Eggs, Agostini (poached) 165
Eggs a 1'Aurore (mollet) 306
Eggs a la Reine (poached) 60
Eggs a la Russe 29
Eggs a la tripe 43
Eggs, Amiral (shirred) 177
Eggs, with anchovies (scrambled) 348
Eggs, Andalouse (poached) 300
Eggs Antoine (shirred) 171
Eggs, Argenteuil (poached) 298
Eggs, Argenteuil (shirred) 162
Eggs, aromatic (poached) 362
Eggs with asparagus tips (scrambled) 366
Eggs Auben (mollet) 260
Eggs au beurre noir (shirred) 335
Eggs au fondu (poached) 166
Eggs, bacon and 331
Eggs with bacon (scrambled) 37
Eggs, Bagration 46
Eggs, Balti (poached) 241
Eggs with bananas (shirred) 149
Eggs, Bar le Due (poached) 212
Eggs, Basque 179
Eggs, Beaujolais (poached) 6
Eggs, Belley (scrambled) 281
Eggs, Belmont 160
Eggs, Benedict (poached) 34
Eggs, Benedict (poached) 367
Eggs, Bennett 285
Eggs, Benoit (poached) 253
Eggs, Bercy (shirred) 352
Eggs, Bernadotte (poached) 255
Eggs, Biarritz 153
Egge, Bienvenue (shirred) 204
Eggs, Blanchard (poached) 172
Eggs, Bombay (poached) 176
Eggs, Bonne femme 296
Eggs, Bordelaise, 62; Bordelaise (mollet) 236
Eggs Boremis (en cocotte) 366
Eggs, Boston style (poached) 297
Eggs, Bresilienne (poached) 42
Eggs, Brunswick (shirred) 289
Eggs, Buckingham 240
Eggs, Bullitt (scrambled) 293
Eggs, Canada 252
Eggs, Careme (shirred) 81
Eggs, Caroli (shirred) 258
Eggs, Caroline (scrambled) 194
Eggs, Castro 290
Eggs, with celery (cold) 229
Eggs, Celestine (poached) 183
Eggs, Chambery (poached) 266
Eggs, Chambord (poached) •. 254
Eggs, Chateaubriand (poached) 127
Eggs wkk cheese (scrambled) 169
Eggs with cheese, Swiss, (scrambled) 193
Eggs, with chives (fried) 152; (scrambled) 90
Eggs, Chipolata (shirred) 24
Eggs with clams, Creole (poached) 32
Eggs, Colbert (poached) 168
Eggs, Colonel (poached) 58
Eggs, Columbus (poached) 150
Eggs Commodore (en cocotte) 120
Eggs, Conti (shirred) 302
Eggs Coquelicot (en cocotte) 368
Eggs, Coquelin 104
Eggs, Crassy (poached) 95
Eggs, Cream sauce (mollet) 227
Eggs, Creole (poached) 192
Eggs, Creole (shirred) 371
Eggs, Danoise (cold) 158
Eggs, d'Artois (poached) 118
Eggs, Dauphine (poached) 273
Eggs, De Lesseps (shirred) 249
Eggs Derby (poached) 277
Eggs Diane (poached) 378
Eggs, Don Juan 250
Eggs d'Orleans (poached) 233
Eggs Du Barry (en cocotte) 79
Eggs d'Uxelles (en cocotte) 156
Eggs, Epicurienne (shirred) 109
Eggs, Fedora 155
Eggs Florentine (mollet) 242
Eggs, Florentine (poached) 264
Eggs with fine herbs (scrambled) 380
Eggs, fried 322
Eggs Gambetta (poached) 13
Eggs, Gastronome 73
Eggs Germaine (poached) 262
Eggs Gourmet (poached) 117, 201
Eggs, Grazienna 256
Eggs, ham and 309
Eggs with ham (scrambled) 332
Eggs, hard boiled, vinaigrette (hors d'oeuvre). 310
Eggs, Havemeyer (scrambled) 198
Eggs Henry IV (poached) 351
Eggs Hongroise (poached) 145
Eggs, Imperial (shirred) 276
Eggs Indienne (poached) 377
Eggs, Infanta (fried) 243
Eggs Isabella (poached) 275
Eggs Italienne (en cocotte) 361
Eggs, Jockey Club (shirred) 261
Eggs Lackmee (poached) 38
Eggs, Lenox 246
Eggs with lobster (scrambled) 267
Eggs, Lorraine (shirred) 106
Eggs, Lucullus (scrambled) 211
Eggs, Magda (scrambled) 303
Eggs Malakoff (poached) 124
Eggs Maltaise (poached) 69
Eggs Marigny (en cocotte) 348
Eggs Marlborough (poached) 208
Eggs, Marseillaise (scrambled) 147
Eggs Martha (poached) 57
Eggs, Mauresque (scrambled) 237
Eggs, Mayence (scrambled) 213
Eggs, McKenzie 301
Eggs, Mery 21
Eggs, Metternich (shirred) 309
Eggs, Mexicaine (poached) 282
Eggs, Meyerbeer, 244; (shirred) 65
Eggs, Ministerielle (shirred) 383
Eggs, Mireabeau 12
Eggs Mirabel (poached) 138
Eggs Moliere (mollet) 267
Eggs, Monaco (shirred) 159
Eggs, Montebello 230
Eggs, Mornay (shirred) &
Eggs with Morocquaine (scrambled) 350
Eggs with morilles (scrambled) 22
Eggs, Moscow 202
Eggs Mounet-S'ully (poached) 63
Eggs, Nantaise (scrambled) 269
Eggs, Nicoise (shirred) 216
Eggs Nantaise (poached) 304
Eggs, Norwegienne (scrambled) 286
Eggs, in oil (fried) 29
GENERAL INDEX
421
S, OpeVa (shirred) 248
Eggs Oriental (poached) 1
Eggs, Oudinet 20, 175
Eggs with parsley (shirred) 38
Eggs Patti (poached) 224
Eggs Paulus (poached) 107
Eggs with peppers (shirred) 197
Eggs Perigordine (poached) 220
Eggs Persanne (poached; 387
Eggs Piedmont aise (poached) 222
Eggs plain (en cocotte) 115
Eggs, Pluche (scrambled) 223
Eggs, poached 324
Eggs, poached, a 1'Estragon (cold) 181
Eggs poached, with clams, Creole 32
Eggs, poached, mayonnaise (cold) 326
Eggs, Pocahontas (scrambled) 83
Eggs Porto Rico (en cocotte) 142
Eggs Presidential (poached) , 149
Eggs Princesse (poached) 77
Eggs, Raspail (scrambled) 105
Eggs Renaissance (en cocotte) 70
Eggs Ribeaucourt (en cocotte) 305
Eggs, Riche (cold) 245
Eggs Rothschild (poached) 52
Eggs St. Catherine 209
Eggs, St. George 101
Eggs St. Laurent (poached) 94
Eggs St. Pierre (poached) 139
Egg salad, 268; Egg salad dressing 386
Egg salad (hors d oeuvie) 268
Eggs, with salt pork (fried) 257
Eggs Sans Gene (poached) 353
Eggs, Sarah Bernhardt, 67; (scrambled) 2»5
Egg sauce 322
Eggs scrambled, 321; Turbico 15
Eggs shirred , 333
Eggs with smoked beef (scrambled) 321
Eggs with smoked salmon (scrambled) 181
Eggs, stuffed with anchovies (cold) 193
Eggs, stuffed, with crab meat (hors d'oeuvre). 349
Eggs, stuffed, Epicure (hors d'oeuvre) 270
Eggs, stuffed (hors d'oeuvre) 343
Eggs, stuffed, Nantua (hors d'oeuvre) 354
Eggs, Suzette 221
Eggs Taft (poached) 292
Eggs Talleyrand (poached) 56; 98
Eggs, Texas clover (.scrambled) 93
Eggs, Tivoli (poached) 360
Eggs with tomatoes (scrambled) 249
Eggs Troubadour (poached) 44
Eggs with truffles (scrambled) 71
Eggs, Turque (shirred) 121
Eggs Valentine (en cocotte) Ill
Eggs Vanderbilt (poached) 148
Eggs Velour (poached) 294
Eggs, Venitienne in chafing dish 92
Eggs Vilna (poached) 228
Eggs, Virginia ham and 103
Eggs Virginia (poached) 103
Eggs Voltaire (en cocotte) 94
Eggs Zingara (poached) 389
Eggs Zurlo (poached) 307
Eggs Waterloo (poached) 141
Egg plant, broiled, 163; tried 345
Egg plant, in casserole 264
Egg plant, Sicilienne 258
Egg plant, stuffed 261
Egg nog, frozen 110
Endive salad 361
Endive with beets salad 239
English chuck steak (lamb) maitre d'hotel 114
English gooseberry pie.. 86
English grape pie 86
English huckleberry pie 86
English rhubarb pie 86
English rice pudding 115
English walnuts, salted (hors d'oeuvre) 386
Escarole salad 322
Estragou sauce tarragon 106
Fancy Ices (see Classified Index) 405
Farina, boiled in milk 194
Farina pudding 43
Farina soup, Francis Joseph 123
Fidgi (sauce) 136
Field salad 324
Figaro sauce, 231; (cold) 231
Figs, fresh, in cream 327
Fig jam 205
Figs Roma 318
Figs, sliced, with cream 158
Filet mignon (see Classified Index, beef) 400
Filet mignon, Monegasque 294
Filling, lemon butter, 234; orange butter 234
Financiere (garniture) 62
Fine champagne jelly 40
Finnan haddie, broiled 386
Finnan haddie in cream 326
Fish (see Classified Index) 402
Fish, Admiral 31
Fish broth, 212; with whipped cream 256
Fish chowder 101
Fish, cold, Michels 186
Fish dumplings 42
Fish, fillet of, au gratin, Italian 193
Fish salad, Ravigote (hors d'oeuvre) 364
Flageolets au cerfeuil 162
Flageolet beans 386
Flamande sauce 244
Flannel cakes 109
Fleurette sauce 330
Fleurons 357
Floating Island 2
Florentine (garniture) 19
Flounder, aiguille ttes of, Rouchefoult 175
Flounder, fillet of. Cafe Riche 386
Flounder, fillet of, Cansale 38
Flounder, fillet of. Chevreuse 364
Flounder, fillet of, Chilienne 261
Flounder, fillet of, Circassienne 139
Flounder, fillet of, Meissonier 7
Flounder, fillet of, Norwegienne 300
Flounder, fillet of. Piombino 166
Flounder, fillet of, Pompadour 123
Flounder, fillet of, St. Avertin 203
Flounder, paupiette of, St. Avertin 203
Flour, dumpling , 336
Foie gras, terrine de, a la gelee 359
Foie gras, terrine de, en aspic 202; 216
Fonds d'artichauts, Du Barry (cold) 234
Force and cream 324} 334
Forcemeat, tongue and truffles 79
Forestiere sauce 349
Four o'clock tea, bran bread 318
Fowl, boiled, 322; celery sauce 245
Frankfort pudding 112
Frankfurter sausages, imported 243
French bread 356
French layer cake 59
French pastry 44
French salad dressing 320
French sponge cake (Genoise legere) 291
Fricadellen (balls of cooked meat) 136
Fried cream (pastry) 71
Fritters (canned corn) 26*
Fritters, corn, 375; Susan Jones 274
Fritters cream 159
Fritters, surprise 212
Frogs' legs, Dilloise 176
Frogs' legs, fried, Espagnole 214
Frogs' legs, Greenway 149; 267
Frogs' legs, Jerusalem 51
Frogs' legs, Mariniere 23
Frogs' legs, saute a sec 323; 385
Frosting or icing 352
Frozen egg nog 110
Frozen loganberry juice 317
Fruit (see Classified index) 404
Fruit cake, 336; white 52
Fruit, cooked (see Classified index) 404
Fruit crnst 215
Fruits dried, stewed 253
Fruits glac6 224
Fruit jelly (wine) 40
Fruit salad, au kirsch, 34; au marasquin 34
422
GENERAL INDEX
Fruit aalad, Chantilly 34
Fruit salad glace 109
Fruits, sliced, with whipped cream 156
Galantine of capon; of chicken: ol squab 211
Game (see Classified index) 404
Game, puree of, 52: for garnishing 5?
Garniture* for entrees, etc. (see classified index) <04
Gele* (meat jelly) 359
Gems, wheat bran 318
Genoise legere (pastry) 291
Genoise sauce 321
German almond strips 180
German apple cake 325
German carrot soup 262
German coffee cake 190
German huckleberry cake 181
German lentil soup 89
German pancake 381
Germea (cereal) 350
Giblet sauce 74
Giblet soup a I'Anglaise 323
Gingerbread 297
Ginger snaps 137
Glace truits 224
Gnoquis a la Romaine, 182; au gratin 182
Golden buck 63
Golpin sauce 377
Goosebreast, smoked (hors d'oeuvre) 44
Goose liver saute, 364; aux truffles 364
Goose, stuffed, with chestnuts 18
Gooseberry compote 186
Gooseberry jam 236
Gooseberry Die 86
Goulash, Hungarian (stew) 321
Graham bread 316
Grape jelly 236
Grape juice, sweet 289
Grapefruit, a J'Anisette, 99; a la Rose 116
Grapefruit, Cardinal 199
Grapefruit with cherries 344
Grapefruit with chestnut 30
Grapefruit cocktai) 109
Grapefruit coupe 129
Grapefruit en supreme, 367; with kirsch 106
Grapefruit marmalade 101
Grapenuts (cereal) 342
Green coloring (vent d'epinards) 44
Green gage plums, preserved 173
Green Hollandaise sauce 44
Griddle cakes, war 313
Gugelhoff. American (pastry) 291
Gumbo fill. Louisiana 372
Gumbo strained, in cups (consomme) 59
Halibut, Boitel 18i
Halibut, broiled. Alcide, 144; maitre d'hote!.... 333
Halibut, fillet ot. Bristol 12S
Halibut, fillet of, Cubaine 23«
Halibut, fillet of. Lilloise 152
Halibut, fillet of, Mornay 373
Halibut, fillet of. Pondicherry 295
Halibut, fillet of, Venitienne 148
Halibut, Metternich, 301; Richmond 121
Halibut, scalloped, with cheese 106
Ham, boiled, Leonard 79
Ham croquettes 241
Ham, deviled 269
Ham and eggs 309
Ham, fried 322
Ham, pickled 376
Ham and spinach, boiled 103
Ham, sugar cured, glace 24?
Ham, Virginia, broiled 134
Ham, Virginia, croquettes 241
Ham. Virginia, glace 232
Hamburg steak 335
Hangtown fry 64
Hard saucr 4'
Hare, saddle of, sour cream sauce 90
Hare soup, Uncle Sam 294
Hare stew (hasenpfeffer) W
Haricot of mutton (stew) 44
Hasenpfeffer (hare stew) 12
Hash, corned beef 91
Hash, chicken, a 1'Italienne 298
Hash, chicken, on toast 46
Hash, chicken, Victor 361
Hash, turkey, on toast 356
Hazlenut ice cream 8
Hazlenut macaroons 290
Hearts of Palm, Victor 317
Herring, fillet of. Marine (hors d'oeuvre) 53
Herring, fresh, a J'Egyptienne 310
Herring, kippered, broiled 81
Herring, Livonienne (hors d'oeuvre) 305
Herring salad. 221; Moscovite 262
Herring salad (hors d'oeuvre) 221
Hollandaise sauce 319
Homemade apple pudding 80
Homemade bread 356
Homemade cookies 33
Hominy (cereal) 321
Hominy, fried 323
Honey cake 180
Horose sauce 374
Hors d'oeuvres (see Classified index) 404
Hors d'oeuvres varies 343
Horseradish, en bullion (sauce) 329
Horseradish, in cream (sauce) 329
Horseradish sauce, cold, English style 329
Hubbard squash, baked 362
Huckleberry roll, baked 170
Hungarian goulash (stew) 311; 321
Hussarde sauce 171
Hungarian soup 301
Ice cream, Alhambra 308
Ice cream, banana 8
Ice cream, caramel 145
Ice cream, coffee 389
Ice cream, chocolate 331
Ice cream, fancy 332
Ice cream, hazlenut 8
Ice cream, loganberry 315
Ice cream, Neapolitan 95
Ice cream, peach 8
Ice cream, Philadelphia 323
Ice cream, pineapple 8
Ice cream pistache 377
Ice cream, raspberry 8
Ice cream Romaine 309
Ice cream, strawberry 340
Ice cream, vanilla 320
Ices (see Classified index) 405
Icing or frosting 352
Icing, pistache 362
Icing, royal 161; 293
Imperial pancake 117
Imperial salad 188
Indian canape (hors d'oeuvre) 88
Indian soy sauco 255
International (garniture) 389
Irish lamb stew 328
Irish stew, spring lamb with dumplings 283
Italian meringue 177
Italian salad 14
Italian paste (consomme) 248
Italienne sauce 361
Italian wine sauce (pastry) 279
Jam, blackberry 133
Jam, fig 205
Jam, gooseberry 236
Jam, loganberry, 133; raspberry 133
Jellied cherries 205
Jelly, anisette (wine) 40
Jelly, apple 133
Jelly Benedictine 40
Jelly, blackberry 133
Jelly, brandy 40
Jelly, Burgundy (wine) 40
Jelly, champagne, 40; fin* champagne 40
Jelly, chartreuse 40
Jelly, chicken 206
Jelly, claret 40
GENERAL INDEX
423
Jelly, cognac 40
Jelly, cranberry 172
Jelly, currant 167
Jelly, fruit (wine) 40
Jelly, grape 236
Jelly, kirscb 40
Jelly, maraschino 40
Jelly, meat 359
Jelly, Moselle 40
Jelly, port wine 40
Jelly, quince 89
Jellies recipes (suggestions) 131
Jelly, Rhine wine 40
Jelly roll 151
Jelly a la Russe (wine) 40
Jelly, sherry 40
Jelly, wine with apricots 270
Jelly, wine, 40; with berries , 270
Jelly, wine, with peaches 270
Jelly, wine, with whipped cream 247
Jerusalem artichokes in cream 249
Jets de Houblons (vegetable) 350
Julienne 19
Kalte schale (beverage) 273
Kalter Aufschnitt 204
Kentucky sauce 253
Kid, Easter, toasted 56
Kieler sprotten (hors d'oeuvre) 101
Kmgfish, Argentine, 221; Meuniere 375; Ubsala 182
Kippered herring, broiled 81
Kirsch jelly 40
Kisses (pastry) 161
Knickerbocker salad 130
Koenigsberger Klobs 137
Kohl-rabi baked 260
Lady cake 259
Lady fingers 344
Lalla Rookh (see Ices, etc.) 103
Lamb (see Classified index) 405
Lamb, baby, steak, horticulture 88
Lamb broth a la Grecque 127
Lamb broth a la Reine 226
Lamb broth, Olympic Club 164
Lamb chops with bacon..., 325
Lamb chops, Beaugeney 292
Lamb chops. Beau Sejour 291
Lamb chops, Bignon, 297; Bradford 155
Lamb chops, breaded, 349; Reforme 127
Lamb chops, Charcutiere 67
Lamb chops, English, tavern 58
Lamb chops, English, XX Century Club 362
Lamb chuck steak, English, maitre d'hotel.... 114
Lamb chops, Maison d'Or 206
Lamb chops, Marechal. 6; Robinson 192
Lamb chops, sauce Soubise 102
Lamb chops, saute aux cepes 357
Lamb chops, saute aux fines herbes 262
Lamb chops, Victor Hugo 62
Lamb curried, with rice 15
Lamb cutlets in papers 91
Lamb hash, 322; J. A. Britton 316
Lamb hash, with peppers 139
Lamb hash, Sam Ward 260
Lamb kidneys, en brochette, with bacon 231
Lamb kidneys en Pilaff 312
Lamb kidney stew 356
Lamb, leg of, Boulongere 24
Lamb loin chops, fried 284
Lamb loin chops, Jardiniere 131
Lamb, leg of, Renaissance 141
Lamb, navarin of, printanier (stew) 353
Lamb, noisettes, 54; Ducale. 265; Montpensier.. 197
Lamb, rack of, 87; jardiniere 87
Lamb, rack of, Mont jo 130
Lamb saddle, Carnot 136
Lamb saddle, International 389
Lamb saddle, jardiniere 217
Lamb saddle, Souvaroff 174
Lamb, shoulder of, in baker's oven 146
Lamb steak 38
Lamb steak, Bercy 33
Lamb stew, Irish .................................. 328
Lamb tenderloin, Thomas ........................ 386
Lamb trotters, Poulette .......................... 350
Langues de chat (pastry) ........................ 179
Layer cake .................................... 59; 367
Leberklaese (calf's liver dumplings) ............ 116
Lemon butter filling ............................ 234
Lemon cake ....................................... 234
Lemon custard pie ................................ Ill
Lemon Dariole (pastry) .......................... 240
Lemon meringue pie .............................. Ill
Lemon or orange brandy for favoring .......... 224
Lemon or orange peel, candied .................. 205
Lemon pie, special ............................ Ill ; 312
Lemon sauce (pastry) ............................. 87
Lemon water ice .................................. 1
Lemonade .......................................... 222
Lentils ............................................. 33
Lentil salad ........................................ 33
Lettuce, boiled .................................... 35
Lettuce braise" ..................................... 385
Lettuce salad ...................................... 323
Lettuce and tomato salad ......................... 83
Lillian Russell (see Ices, etc.) .................... 140
Lima beans ........................................ 16
Lima beans au paprika ............................ 250
Lima beans, curried ............................... 6
Lima beans, puree of .............................. 39
Lima beans with shallots ......................... 284
Limes, to preserve ................................ 204
Lobster with anchovies salad .................... 2
Lobster baked, Cardinal, 284; Lincoln ........... 135
Lobster, Becker ................................... 198
Lobster broiled .................................... 332
Lobster butter
383
Lobster chowder ................................. 363
Lobster corals ..................................... 80
Lobster en court bouillon ........................ 246
Lobster croquettes ............................... 381
Lobster Newburg ................................. 332
Lobster salad ...................................... 2
Lobster sauce .................................... 274
Lobster stuffed .................................... 5
Lobster, Thermidor .............................. 22
Loganberry jam .................................. 133
Loganberry juice, frozen .......................... 317
Loganberry ice cream ............................. 315
Loganberry roll, baked ............................ 170
Loin pork, baker's oven style .................... 75
Loin pork, roasted ................................ 319
Lunch rolls ........................................ 358
Lyon sausage (hors d'oeuvre) ................ 330; 343
Macaronade Celestine (pastry) .................. 206
Macaroni, Caruso ................................ 254
Macaroni in cream ................................ 376
Macaroni soup with lentils ....................... 261
Macaroons ........................................ 344
Macaroons, chocolate, 97; fancy, 346; hazlenut.. 290
Macedoine (vegetable) ............................ 77
Macedoine water ice ............................... 6
Mackerel, broiled, anchovy butter .............. 239
Mackerel, salted, boiled ........................... 328
Madere, sauce ..................................... 330
Maitre d'hotel sauce .............................. 324
Mallard duck, roasted ............................. 327
Malta vita (cereal) ................................ 343
Malvina (garniture) .............................. 38
Maraschino jelly .................................. 40
Maraschino sauce for iced pudding .............. 80
Mariniere sauce .................................. 64
Marinite herring (hors d'oeuvre) ................ 345
Marmalade, apricot, 172; peach .................. 172
Marmalade, California ............................ 140
Marmalade and jelly, crabapple .................. 172
Maryland beaten biscuits ........................ 344
Maryland corn bread .............................. 339
Matjes herring Krasnapolsky (hors d'oeuvre). 217
Matelote of fish, 69; sauce for ................... 69
Maximilienne sauce .............................. 267
Mayonnaise sauce ................................ 325
Meat croquettes .................................. 301
Meringue (for baked Alaska). ................... 84
424
GENERAL INDEX
Meringue a la creme chantilly 359
Meringue glace 4 la chantilly 348
Meringue glace au chocolate 18
Meringue, Italian 177
Meringue paste for pie Ill
Meringue, peach, 210; raspberry, 210; strawberry 210
Meringued peaches 70
Meringue shells 320
Merry widow cocktail (hors d'oeuvre) 299
Meuniere, sauce 375
Mignonette sauce 355
Milk toast 327
Millionaire punch 141
Mince meat, 338; canned 290
Mince pie 350
Mint sauce 373
Mint wafers 307
Mirlitons (pastry), 250; au rhum 259
Mixed grill 26
Mocha (see Moka) 50
Mock turtle soup 46
Moka cake SO
Moka (Mocha) filling 50
Mollet (see Eggs) 402
Montebello (see Fish) 17
Montebello sauce 230
Montmorency pudding 300
Morany sauce 373
Mortadelle (hors d'oeuvre) 249 ; 307
Moscovite dressing (fish) 262
Moselle jelly 40
Mousse au cafd (see Ices, etc.) 152
Mousse au chocolate (see Ices, etc.) 152
Mousseline sauce 331
Muffins, corn 361
Muffins, popover 212
Mushrooms, fresh, broiled 330
Mushrooms, fresh, puree of 293
Mushrooms, fresh, saute in butter 52
Mushrooms, fresh, stuffed 10
Mussels, Mariniere 64
Mustard sauce 211 ; 358
Mutton (see Classified index) 406
Mutton chops, Argenteuil 233
Mutton chops, Bignon 297
Mutton chops, braised 128
Mutton chops, Daumont 55
Mutton chops, English, Kentucky sauce 253
Mutton chops, English, Tavern 58
Mutton chops, English, XX Century Club 146
Mutton chops, grilled 354
Mutton chops, Maison d'Or 207
Mutton chops, Robinson, 48; Signora 70
Mutton, haricot of (stew) 44
Mutton, leg, boiled, caper sauce 369
Mutton, leg, Bretonne 69
Mutton, leg of, a la Busse 52
Mutton, leg, Choiseul, 118; Clamart 83
Mutton, leg, Mexicaine 241
Mutton, leg, Reform 60
Mutton, leg, roasted 26
Mutton, loin, Charcutiere 375
Mutton rack, roasted 105
Mutton saddle, roasted 94
Mutton shoulder, Budapest 304
Mutton soup, Kitchener 263
Napoleon cake *8
Nasturtion seeds, pickled 287
Navarin of lamb, printanier (stew) 353
Neapolitan ice cream 95
Neapolitan sandwich (see Ices, etc.) 139
Nectarine compote 179
Nesselrode pudding 65
Newburg sauce 36
New England boiled dinner 12
Noodles, 20; Polonaise 57
Noisettes of lamb 54
Nonpareil sauce 240
Normandie water ice 6
Oatmeal 319
Okra and tomatoes, saute • 162
Olive and anchovy salad (hors d'oeuvre) 252
Olives, ripe, with garlic and oil (hors d'oeuvre) 113
Olives ripe (hors d'oeuvre) 320
Olive sandwich 100
Olives sauce 121
Olives, stuffed 139
Ombrelle d'Ostende 168
Omelets (see Classified index) 406
Omelet Argentine IBS
Omelet, Bayonnaise 271
Omelet, Celestine 263
Omelet with cepes 130
Omelet, Cherbourg 308
Omelet with chives 243
Omelet au cognac 120
Omelet au confiture 370
Omelet du Czar 328; 376
Omelet with egg plant 164
Omelet fines herbes 102
Omelet with ham 369
Omelet Imperatrice 247
Omelet with jelly 333
Omelet with kidneys 87
Omelet, Levy 231
Omelet, Lorraine 374
Omelet, Louis XIV 39
Omelet, Meissonier 215
Omelet with onions 139
Omelet with oysters 2
Omelet with parsley 156
Omelet with peas 287
Omelet, plain and for sweet dessert 320
Omelet, potato 71
Omelet with potatoes 179
Omelet, Robespierre 93
Omelet, Scofield 101
Omelet with soft clams 9; 36
Omelet with soft clams, Newberg 36
Omelet souffle 37; 68
Omelet Spanish 66
Omelet with strawberries 320
Omelet en surprise 68
Omelet Suzanne 61
Omelet, sweet, plain 320
Omelet with Virginia ham and peppers 59
Omelet Vogeleier 16
Onion au gratin soup 61; 342
Onions fried 371
Onions glacees 52
Onions Hongroise 85
Onions, puree of, Soubise 91
Onions, stewed 269
Onions stuffed, with cabbage 3
Onion and tomato soup 296
Onions pickled 288
Orange baskets (see Ices, etc.) 213
Orange butter filling 234
Orange cake 234
Orange compote 192
Orange coupe (see Ices, etc.) 129
Orange custard pie Ill
Orange Dariole 240
Orange and grapefruit, St. Francis 313
Orange juice 335
Orange or lemon brandy for flavoring 224
Orange or lemon peel, candied 205
Orange meringue pie Ill
Orange sauce 87
Oranges sliced 324
Orange souffle, St. Francis 58
Orange souffle glace, St. Francis 275
Orange en supreme, 78; au curacao 126
Orange water ice 1
Orangeade 222
Oysters (see Classified index) 406
Oysters a 1'Ancienne 50
Oysters baked, au Aruyere 259
Oysters, Belle Vue 315
Oysters en brochette, 286; a la Diable 286
Oysters broiled, with bacon 272
Oyster broth (consomme) 99
Oyster cocktail 23
Oyster crab patties 272
GENERAL INDEX
425
Oyster or crab poulette 82
Oysters, curried 99
Oysters on half shell 320; 330
Oysters a la Hyde 370
Oysters, Kirkpatrick 31
Oysters, Louis 283
Oysters marine (hors d'oeuvre) 114
Oysters, mignonette 108
Oysters, Mornay 269
Oysters, Newburg 263
Oysters, Pickled, cold 339
Oysters a la Poulette 82; 364
Oyster sauce 16
Oyster soup, family style 338
Oysters stewed 13
Oysters, Supreme, St. Francis 124
Oysters Victor 70
Oysters, Victor Hugo 281
Oysters. Yaquina 10
Oxtail, braise 125
Oxtail soup, English style 32
Pain mane (hors d'oeuvre) 17
Palm, hearts of, Victor 317
Pancakes 374
Pancakes, French and English 374
Pancake, Imperial 117
Pancakes, Lieb 374
Pancake, German 381
Pancake Molosol (hors d'oeuvre) 11
Pancakes with rapsberry syrup 267
Pannade soup 63
Papillote, 40; Club style (for fish) 40
Paprika sauce 354
Paprika schnitzel (veal) 65
Paprika veal (stew) 212
Parfaits (several) 386
Parsnips, boiled 112
Parsnips in cream , 112
Parsley fried 332
Partridge, roasted 46
Pastry (see Classified index) 407
Pastry cream 352
Pate dough 199
Pate de foie gras 343
Patience cake 210
Patties, Bagration (fish) 378
Patties, oyster crab 272
Patties, shrimp 235
Peas and carrots in cream 333
Peas au cerfeuil 63
Peas in cream 16
Peas, farmer style 75
Peas a la Francaise 177
Peas, new, plain 327
Peas and shallots in cream 262
Pea soup, with vermicelli 238
Peaches, baked 178
Peaches, Bourdaloue 135
Peaches brandied 173
Peaches with brandy sauce 141
Peaches canned 160
Peach cobbler 208
Peach compote 179
Peach ice cream 8
Peach marmalade 172
Peaches, meringued 70
Peach meringue 210
Peach Melba (see Ices, etc.) 85
Peach Mona Lisa (see Ices, etc.) 48
Peach Norelli 118
Peach pie 86
Peaches, sliced, with whipped cream 156
Peaches, sweet pickled 288
Peach whipped cream 290
Pears, baked, 178; baked, for canning 225
Pears Bourdaloue 119
Pear cobbler 208
Pears, mayonnaise 309
Pears, peaches or plums, canned 160
Pear pie 86
Pears, Piedmont 292
Pears, preserved 89
Pear salad, mayonnaise 30C"
Pears, stewed with claret 276
Pears in syrup 92
Pearl grits (cereal), 65: with cream 337
Pecans, salted (hors d'oeuvre)....*. 386
Pepper pot, Philadelphia 336
Pepper sauce 151
Peppers, stuffed, green 229
Perch au Bleu 178
Perch, fillet of, St. Charles 146
Perch, Meuniere 2
Ferigord, sauce 67; 364
Perigordine, sauce 351
Perigueux sauce 67
Petaluma cream cheese 275
Petite marmite (soup) 382
Pettijohns (cereal) 322
Pheasant pie. cold 199
Pheasant, roasted 9
Philadelphia ice cream 323
Philadelphia pepper pot 336
Pickles 131; 288
Pickles (see classified index) 409
Pickled beets salad 326
Pickles, cucumber, sweet, ripe 288
Pickled nasturtium seeds 287
Pickled onions 288
Pickled oysters (hors d'oeuvre) 339
Pickled peaches, sweet 288
Pickles recipes (suggestions) 131
Pickles, spiced vinegar for 236
Pickled tomatoes, green 287
Pickelsteiner, stew 135
Pie (see classified index) 408
Pie, apple 366
Pie, apricot 86
Pie, banana, 292; banana cream 145
Pie, blackberry 86
Pie, cherry 86
Pie, chocolate cream 276
Pie, cocoanut custard Ill
Pie, cocoanut meringue Ill
Pie, currant, 86; English currant 86
Pie, English grape 86
Pie, English huckleberry 86
Pie, English rhubarb 86
Pie, gooseberry, 86; English gooseberry 86
Pie, lemon custard Ill
Pie, lemon meringue Ill
Pie, lemon special, Ill ; 310
Pie, meringue paste for Ill
Pie, mince 350
Pie, orange custard, 111; orange meringue Ill
Pie paste 366
Pie, peach 86
Pie, pear 86
Pie, pheasant, cold 199
Pie, pineapple 86
Pie, pumpkin, 226; pumpkin, pulp 226
Pie, raspberry, 86; raspberry cream 145
Pie, strawberry, 86; strawberry cream 145
Pie, vanilla custard Ill; 328
Pie, vanilla meringue Ill
Pig's feet, boiled 352
Pig's feet, broiled, chili sauce 38
Pig's feet, broiled, special 352
Pig's feet, St. Menehould 189
Pig's knuckles and sauerkraut 272
Pilaff a la Turc (stew) 8
Pimentos a 1'huile (hors d'oeuvre) 24
Pimentos, stuffed, Creole 241
Pimentos Suedoise (hors d'oeuvre) 284
Pimentos vinaigrette (hors d'oeuvre) 227
Pimolas (hors d'oeuvre) 160
Pineapple, compote of 168
Pineapple Creole 105
Pineapple crust (pastry) 215
Pineapple ice cream 8
Pineapple pie 86
Pineapple preserves 89
Pink mayonnaise sauce 14
Pink pudding, Victor 318
Piquante sauce 341
GENERAL INDEX
Pistache eclairs 362
Pistache ice cream 377
Pistache icing 362
Planked black bass 258
Planked steaks 22; 209
Planked shad and roe 94
Planked smelts, en bordure 347
Planked striped bass 355
Plombiere aux fruits 165
Plombiere aux marrons (see Ices, etc.) 165
Plombiere a la vanilla (see Ices, etc.) 165
Plums, canned 160
Plum compote 179
Plum pudding 49
Poivrade sauce 60
Pommes d'Arbre 1915 (apple) 88
Pompano, Bateliere 175
Pompano, broiled, Havanaise 83
Pompano, Cafe Anglaise 78
Pompano, fillet of, en papillote 3fi
Pompano, fillet of, Pocharde 305
Pompano, meuniere 330
Pompano, saute, D'Orsay 304
Pompano, Vatel 168
Popover muffins 212
Pork (see classified index) 408
Pork Chop, Badoise 215
Pork loin, baker's oven style 75
Pork loin, roasted 319
Pork, roast leg of 21
Porte Maillot (garniture) 385
Port wine jelly 40
Port wine sauce 64; 235
Porterhouse (see beef) 142; 176
Pos turn cereal 338
Pot au feu (soup) 75
Potage Albert 151
Potage Alexandra 378
Potage Americaine 389
Potage Andalouse 17
Potage a '' Anglaise 7
Potage Arlequin 168
Potage Bagration 11
Potage Bourgeoise 251
Potage Brunoise, with rice 244
Potage Bonne Femme 384
Potage Bouquetiere 310
Potage Cambridge 339
Potage Cameroni 231
Potage Carpure 276
Potage Champenoise 304
Potage Chatelaine 102
Potage Coburg 198
Potage Colbert 252
Potage Coquelin 83
Potage Dagobert 199
Potage Dieppoise 239
Potage Duchesse 382
Potage Eliza 81
Potage Esau 85
Potage Faubonne 380
Potage Ferneuse 309
Potage Flamande 374; 385
Potage Fontange 137
Potage gentilhomme 19
Potage grand mere 10
Potage grenade 306
Potage Hollandaise 368
Potage Honolulu 196
Potage Italienne 240
Potage Jackson 338
Potage Kraumir 55
Potage Lamballe 331
Potage Livonien 312
Potage Lord Mayor 203
Potage Maintenon 257
Potage Marie Louise 15
Potage Marquis 5
Potage Mathilda 381
Potage M'Donald 20; 221
Potage Mexicaine, 223; Mongol 371
Potage Montglas 255
Potage Nassau 23?
Potage Navarraise 286
Potage Normande 3
Potage Parmentiere 235
Potage Paysanne, 175; Plessy 254
Potage Portugaise, 103; Quirinal 9
Potage Reine Margot 379
Potage Ruffo 239
Potage St. Marceau 188
Potage Saute 347
Potage Saxe 98
Potage Shorestene 289
Potage Solferino 95
Potage Talleyrand 36
Potage tapioca, Crecy 30
Potage Turinoise 135
Potage Velour 219
Potage Venetienne 13; 99
Potage vert pre 210
Potage Victoria 6
Potage Viennoise 99
Potage Villageoise 303
Potage Voisin 44
Potage Waldaise 42
Potage Westmoreland 50
Potage Windsor 31
Potatoes (see classified index) 408
Potatoes, Alsatian 90
Potatoes, Anna 11
Potatoes, Allumette 158
Potatoes au gratin 338
Potatoes, Bisch wilier 265
Potatoes, Brioche 256
Potatoes, browned hashed 2
Potato cakes 61
Potatoes, candied sweet 110
Potatoes, Chateau 326
Potatoes, Cleo 382
Potatoes, cottage fried 189
Potatoes, croquettes 321
Potatoes, Delmonico 330
Potatoes Duchesse 353
Potatoes Flambe with rum (sweet) 114
Potatoes Fondante 94
Potatoes French fried 332
Potatoes Gauffrette 53
Potatoes gendarme 334; 378
Potatoes Georgette 357
Potatoes Hollandaise 327
Potatoes Jeanette 107
Potatoes Julienne 342
Potatoes Laurette 331
Potato and leek soup 333
Potatoes Lorraine 335
Potatoes Louis 242
Potatoes Lyonnaise 324
Potatoes maitre d'hotel 5
Potatoes Marquise 154
Potatoes, mashed, au gratin 19
Potatoes, mashed browned 333
Potatoes Nature 331
Potatoes O'Brien 37
Potatoes Olivette 17
Potatoes paille (straw) 346
Potatoes Palestine 90
Potato pancakes 189
Potatoes paprika 354
Potatoes Parisienne, 42; Parisienne, Hollandaise 230
Potatoes, Paul Stock 296
Potatoes persillade 73
Potatoes Pont Neuf 383
Potato, puree of, salad 162
Potatoes a la Reine 10
Potatoes Rissolees 17; 373
Potatoes Ritz 72
Potatoes St. Francis 330
Potato salad 337
Potatoes, Saratoga chips 354
Potatoes, sautee 56
Potatoes soufflee 360
Potato soup, Dieppoise, 114; Faubonne 96
Potatoes Steamboat fried 275
Potatoes en surprise 25«
Potatoes, sweet, Southern style 25; 113
GENERAL INDEX
427
Potatoes, sweet baked, with sugar 268
Potatoes, sweet, broiled 32
Potato, sweet, pudding 315
Potatoes Sybil 53
Potatoes, Waffle S3
Potatoes, York 269
Pound cake 336
Poulette sauce 350
Preserves (see classified index) 40)
Preserves, amount of fruit required 132
Preserves, cherry 173
Preserves, citron 89
Preserved greengage plums J73
Preserved pears, 89; pineapple 89
Preserves recipes (suggestions) 131
Preserves, strawberry 132
Preserves, tomato , 195
Preserved violets 289
Preserves, watermelon 194
Prunes, 343; Victor 313
Prune compote 179
Prune souffle 82
Pudding, apple, cottage 201
Pudding Alexandra 216
Pudding blood (pork) 379
Pudding, Boston brown 201
Pudding, bread custard 197
Pudding, brown bread, baked 28*
Pudding cabinet 31
Pudding, chocolate, cold 279
Pudding, cocoanut 197
Pudding, corn 31 5
Pudding, cornmeal 43
Pudding, corn starcb 16S
Pudding, cottage 201
Pudding diploma te 78
Pudding. English rice 115
Pudding, farina 43
Pudding, Frankfort 112
Pudding Gastaner 99
Pudding, homemade apple 80
Pudding, jam roll 118
Pudding, Montmorency 300
Pudding, nesselrode 45
Pudding, pink, Victor 318
Pudding, plum 49
Pudding, rice 43
Pudding, rolled oats 24
Pudding, roly poly 296
Pudding Rossini 87
Pudding, tapioca 43
Pudding, tutti frutti 297
Pudding, sago 43
Pudding, Saxony 97
Pudding souffle, Dame Blanche 134
Pudding, sweet potato 315
Puff paste 341
Puff paste baskets 231
Puff paste crescents 341
Puff paste roses 224
Puff paste sandwich 233
Pulled bread 271
Pumpkin, to can 289
Pumpkin pie, 226; pulp 226
Pumpkin and rice, scalloped 269
Pumpkin, stewed 269
Punch, champagne 223
Punch, claret 218
Punch, millionaire 141
Punch Palermitaine (see Ices, etc.) 106
Punch, raisin 375
Punch, Roman 108
Punch, Victoria 147
Puree (see soups, thick) 412
Puree Camelia 143
Puree Celestine 80
Puree of Chicory 240
Puree C.-ecy 26
Puree of cucumbers 177
Puree d'Artois 68
Puree of game 52; 345
Puree of game, for garnishing 52
Puree of game, St. Hubert 345
Puree of green asparagus 118
Puree ot lentils, 324; with tapioca 245
Puree of lima beans 372
Puree Paysanne 70
Puree of peas, aux croutons 319
Puree of peas with noodles 268
Puree of pheasant, St. Hubert 41
Puree of peas, plain, 319; Varsovienne 319
Puree of potatoes 80
Puree of potato salad 162
Puree of red kidney beans 125
Puree of turnips, Caroline 249
Puree St. Germain, 106; (vegetable) 342
Puree ot spinach, 110
Puree ot tomatoes, 321; with rice 334
Puree of white beans, >76, Allemande W)
Puree ot white beans, Soubise 130
Quail, broiled, on toast 28
Quince jelly 99
Radishes (.hors d'oeuvre) 334
Ragout a la Deutsch (stew) 380
Ragout Fin (stew) 387
Raisin bread 31ft
Raisins, California 313
Raisin cocktail 80
Raisin punch 37S
Raspberries a la mode 149
Raspberry coupe, fresh 129
Raspberry cream pie 145
Raspberry ice cream 8
Raspberry jam 133
Raspberry juice 141
Raspberry pie 86
Raspberry Melba sauce (see Ices, etc.) 8)
Raspberry meringue, 210; meringue glacee 11
Raspberry shortcake 102
Raspberry water ice 1; 337
Raspberry whipped cream 290
Red cabbage salad 223
Red currant water ice... 300
Reindeer chops 61
Reindeer, roast leg of 10?
Reindeer stew 67
Remoulade, 388; sauce 388
Rheinbraten (see Beef) 354
Rhine wine jelly 40
Rhubarb 342
Rice, boiled 372
Rice cakes 109
Rice, Californian 31)
Rice, Creole 381
Rice croquettes 223; 374
Rice Dariole 266
Rice pudding 43
Rice soup a 1'AHemande, 217; Palermo 233
Rice stuffing 339
Rice, timbale of. 153; Creole 138
Riche sauce 379
Richelieu (garniture) 348
Risotto 8
Robert sauce 145
Rock cod, boiled, Fleurette 330
Rock cod, en court bouillon 58
Rock cod, fillet of, Nantaise 87
Rocol soup, a la Russe 154
Rolls, breakfast, 353; lunch 358
Rolled oats pudding 24
Roly poly pudding 296
Roman punch 108
Romaine ice cream 309
Romaint salad 323
Roquefort salad dressing 19
Rougemont sauce 256
Rosabelle (garniture) 375
Rossini (garniture) 36
Royal (see Fish) 10
Royal butter (pastry) 268
Royal cake 268
Royal icing 161; 291
Ruddy duck, roasted 384
Russe (see Fish) 13
Russian salad dressing 178
428
GENERAL INDEX
Sabayon sauce (pastry) 112
Sago pudding, 43; family style 43
St. Francis salad dressing 316
Salads (see classified index) 409
Salads (see Fruit) 34; 109
Salad, Algerienne 316
Salad, alligator pear 54
Salad, Americaine 374
Salad, anchovy 353
Salad, asparagus tips 32S
Salad, Avocado, French dressing 313
Salad, beets, pickled 326
Salad, Brazilian, 330; £resilienne 203
Salad, Bretonne 184
Salad, cauliflower 196
Salad, celery, mayonnaise 336
Salad, celery root, field and beet 376
Salad, celery, Victor 330
Salad, Cendrillon 182
Salad, Chateau de Madrid 239
Salad, chicken, Victor 3
Salad, chicory, 322; chicory, with chapon 155
Salad, Chiffonade 354
Salad, Chilian 234
Salad, Cole slaw, 331; cole slaw, Ravigote 110
Salad, Cosmopolitan 230
Salad, crab, 48; crab, Louis 128
Salad, cucumber 9
Salad, culemo, sliced 228
Salad, Cupid d'Azure 211
Salad, dandelion, 103; German style 103
Salad, Doucette 348
Salad dressing, 314; with chapon 155
Salad dressing, egg 386
Salad dressing, Escoffier 255
Salad dressing, French 319
Salad dressing, Roquefort 19
Salad dressing, Russian 179
Salad dressing, St. Francis 316
Salad dressing, Thousand Island 335
Salad dressing, Victor . 112
Salad, ecrivesse, gourmet 351
Salad, egg 268
Salad, endive, 361; endive with beets 239
Salad, escarole 322
Salad, field 324
Salad, fresh vegetable 17
Salad, herring, 221; herring, Moscovite 262
Salad, Imperial 188
Salad, Italian 14
Salad, Knickerbocker , 130
Salad, lentil 33
Salad, lettuce, 323; lettuce and tomato 83
Salad, Livermore 373
Salad, lobster, 2; with anchovies 2
Salad, Lorenzo 273
Salad, Lorette 308
Salad, Louis 218
Salad, Louise 212
Salad Majestic 209
Salad, Mirabeau 7
Salad, Nivernaise 377
Salad, Olga, 353; Orloff 174
Salad, panache 134
Salad pear, mayonnaise 309
Salad, potato, 337; puree of potato 162
Salad, puree of 74
Salad, Rachel 170
Salad, Ravachol 357
Salad, red cabbage 223
Salad, Rejane 377
Salad, Romaine 323
Salad, Russe 28
Salad, shrimp, 342; shrimp, Anastine 276
Salad, Stanislas 387
Salad, string beans 145; 382
Salad, string beans and tomato 261
Salad, tomatoes, sliced 328; 343
Salad, Tosca 387
Salad, tuna 332
Salad, Waldorf 347
Salad, watercress 48
Salad, white bean 226
Salisbury steak (see Beef) 270
Salmon belly, salted, melted butter 331
Salmon, boiled, Badu-Cab 274
Salmon, boiled, Diplomate, 154; Fidgi 136
Salmon, boiled, Princesse 4
Salmon, boiled, sauce Anglaise 387
Salmon, boiled, sauce Mousseline 331
Salmon, boiled, Villers 112
Salmon, braised, Parisienne 369
Salmon, broiled, a la Russe, 197; St. Germaine.. 213
Salmon, Chambord 52
Salmon, cold, smoked 327
Salmon, Concourt 183
Salmon; Mirabeau 106
Salmon, smoked, broiled 65
Salmon, smoked (hors d'oeuvre) 327
Salmon steak, broiled 349
Salmon steak, Calcutta 230
Salmon steak, Colbert 265
Salmon steak, Hongroise 170
Salmon, vol au vent of, Genoise 122
Sand dabs, Carnot. 272; David 135
Sand dabs, fried fillet of, sauce verte 116
Sand dabs, Gaillard 262
Sand dabs, Grenobloise 150
Sand dabs, Meuniere 319
Sand tart (sable) 69
Sandwich, bread and butter 337
Sandwich, Careme 96
Sandwich, chicken 334
Sandwich, cream of almond 100
Sandwich, Creole 100
Sandwich, Dubney 100
Sandwich, Neapolitan (see Ices, etc.) 139
Sandwich, olive 100
Sandwich, puff paste 233
Sandwich, Schlemmerbroedchen 223
Sandwich, Windsor 100
Saratoga chips 354
Sardines (hors d'oeuvre) 343
Sardines on toast 29
Sardines, vinaigrette (hors d'oeuvre) 76
Sauce Allemand 64
Sauce, anchovy 29
Sauce, anchovy butter 349
Sauce Anglaise, 387; Anglaise (for fish) 387
Sauce Bearnaise, 13; Bernaise tomatee 13
Sauce Bechamel (cream) 322
S'auce Bercy 38; 326
Sauce Bordelaise 334
Sauce, brandy 49
Sauce bread, 9; bread crumbs 47
Sauce bread (for game), 9; bread crumbs 47
Sauce brown butter 336
Sauce, brown gravy 341
Sauce Cardinal 124
Sauce Caper 369
Sauce, celery 245
S'auce, Chambord 254
Sauce, champagne 232
Sauce, chocolate, cold 279
Sauce, choron 13
Sauce, cocktail, for oysters 23
Sauce, Colbert 347
Sauce, cranberry 274
Sauce, cream, 322; cream (pastry) 24
Sauce, Creole 371
Sauce, curry 377
Sauce, devil 121
Sauce, Diplomate 154
Sauce, ecrevisse 220
Sauce, egg 322
Sauce estragon (tarrafon) 106
Sauce, Fidgi 136
Sauce Figaro, 231; cold 231
Sauce Flamande 244
Sauce fleurette 330
Sauce Forestiere 349
S'auce Genoise 327
Sauce giblet 74
Sauce Golpin 377
GENERAL INDEX
429
Sauce green Hollandaise 44
Sauce, hard (pastry) 49
S'auce Hollandaise 319
Sauce Horose 374
Sauce, horseradish, cold, English style 329
Sauce, horseradish en bouillon 329
Sauce, horseradish in cream 329
Sauce Hussarde 171
Sauce, Indian soy 255
Sauce, Italian wine (pastry) 279
Sauce Italienne 361
Sauce Kentucky 253
Sauce, lemon (pastry) 87
Sauce, lobster 273
Sauce Madere 330
Sauce maitre d'hotel 324
Sauce, maraschino (for iced pudding) 80
Sauce Mariniere 64
Sauce matelote (fish) 69
Sauce Maximihenne 267
Sauce mayonnaise 325
Sauce Meuniert 375
Sauce mignonette 355
Sauce mint H 373
Sauce Montebello 230
Sauce Mornay 373
Sauce Mousseline 331
Sauce mustard 211 ; 358
S'auce Newburg 36
Sauce nonpareil 240
Sauce, olive 12J
Sauce, orange 87
Sauce, oyster 16
Sauce, paprika 354
Sauce, pepper 151
Sauce Perigord 67; 364
Sauce, Perigordine 351
Sauce, perigueux 67
S'auce, pink mayonnaise 14
Sauce piquante 345
Sauce poivrade 60
Sauce port wine 64; 235
Sauce poulette 350
Sauce remoulade 388
Sauce Riche 379
Sauce Robert 145
Sauce Rougemont 256
Sauce Sabayon (pastry) 112
Sauce shrimp 362
Sauce Soubise 14
Sauce, special 352
Sauce Supreme 339
Sauce, sweet- sour 61
Sauce tarragon (estragon) 106
Sauce, tartar 332
Sauce, vanilla cream 24
Sauce Venetienne 148
Sauce verte 116
Sauce au vin blanc 324
Sauce vinaigrette 389
Sauce, white wine 324
Sauce, wine 208
Sauerkraut 45
Sausages, breakfast 371
Sausages, Frankfurter, imported 243
Savarin au Kirsch 384
Savarin Chantilly, 384; Mirabelle 384
Savarin Montmorency 384
Saxony pudding . 97
Scallops a la Mornay 62
Scallops, Newburg 56
Scallops, Poulette 299
Schlemmerbroedchen (sandwich) 223
Sehmorrbraten, sour (see Beef) 138
Scotch consomme U
Sea bass, boiled, Hollandaise 63
Sea bass, Montebello 216
Seed biscuits 273
Shad, baked with raisins 107
Shad, broiled, Albert • 68
Shad, broiled, maitre d'hotel 51
Shad and roe, baked, a 1'Americaine 115
Shad roe, bordelaise 134; 151
Shad roe, en bordure 158
Sheepshead, boiled, cream sauce 49
STieepshead, boiled, sauce Hollandaise 339
Shad roe, broiled, with bacon 80
Shad roe, broiled, maitre d'hotel 7
Shad roe, broiled, ravigote 84
Shad and roe, planked 94
Shellfish (see classified index) 410
Sherbets (see classified index) 405
Sherbet California 113
Sherry jelly 40
Shrimps with mushrooms 85
Shrimp patties 235
Shrimp salad, 342; Anastine 276
Shrimp sauce 362
Shrimp soup, family style 291
Shortcake, raspberry 102
Shortcake, strawberry, 102; old-fashioned 102
Shredded wheat biscuit 336
Silver cake 261
Sirloin (see classified index, beef) 400
Skate, au beurre noir 349
Smelts, broiled, Americaine 307
Smelts, fillet of, Stanley 124
Smelts, fried 332
Smelts, planked, en bordure 347
Snails (see Bread) 314
Snails (pastry) 192
Soft clam soup, Salem 161
Sole, aiguillettes of, Hoteliere, 46; Mariniere... 55
Sole, Colbert 147
Sole, cold fillet of, Raven 359
Sole Dejazet 311
Sole, fillet of, Bercy 53
Sole, fillet of, Bretonne 101
Sole, fillet of, Cardinal 115
Sole, fillet of, Castelanne IS
Sole, fillet of, Choisy 44
Sole, fillet of, Diplomate 368
Sole, fillet of, Doria 137
Sole, fillet of, Florentine 384
Sole, fillet of, Francaise 202
Sole, fillet of, Gasser 4
Sole, tillet of, Joinville 371
Sole, fillet of, Judic 303
Sole, fillet of, Lord Curzon 18; 138
Sole, fillet of, Mantane 160
Sole, fillet of, Marechale 40
Sole, fillet of, Marguery 122; 382
Sole, fillet of, Maximilian 375
Sole, fillet of, Meissonier 271
Sole, fillet of, Montmorency 188; 215
Sole, fillet of, Normande 8
Sole, fillet of, Orly 78
Sole, fillet of, Paul Bert 283
Sole, fillet of, Paylord 229
Sole, fillet of, Pondichery 266
Sole, fillet of, Royal 10
Sole, fillet of, Rose Caron 25
Sole, fillet of, St. Cloud 109
Sole, fillet of, St. Malo 360
Sole, fillet of, St. Nizaire 167
Sole, fillet of, Suchet 1,28
Sole, fillet of, Talleyrand 174
Sole, fillet of, Turbigo 71
Sole, fillet of, under glass 84
Sole, fillet of, Valeska 389
Sole, fillet of, Victoria 60
Sole, fillet of, Villeroi 73
Sole, fillet of, au vin blanc 324
Sole, fillet of, Voisin 105
Sole, fried fillet of 388
Sole, fried fillet of, Remoulade 388
Sole, Heloise 308
Sole, medaillon of, Victor 380
Sole, small fried fillet of 78
Sorrel 28
Sorrel soup a 1'eau IS
Sorrel soup with rice 186
Soubise (for stuffing chops, etc.) M
Soubise sauce ^
430
GENERAL INDEX
Souffle au frontage 95
Souffle glace aux fraises and with raspberries.. 166
Souffle glace, plain 148
Souffle glace, St. Francis 160
Souffle glace, Favlowa 160
Soup, Algerienne (cream) 147
Soup, artichokes (cream) 166
Soup, asparagus (cream) 354
Soup, asparagus, Favori (cream) 308
Soup, Bagration (cream) 139
Soup, bananas (cream) 65
Soup, bean and cabbage 279
Soup, bisque d'ecrivisses (cream) 383
Soup, bisque of California oysters (cream) 9
Soup, bisque of clams (cream) 350
Soup, bisque of crabs (cream) 23
Soup, burned farina 115
Soup, cabbage, Normande 170
S'oup, Cardinal (cream) 146
Soup, cauliflower (cream) 325
Soup, celery 328
Soup, celery broth, cold 251
Soup, celery, Kalamazoo (cream) 39
Soup, chicken, Bresilien 184
Soup, chicken (cream) 335
Soup, chicken, Florentine 242
Soup, chicken, Francaise 298
Soup, chicken Hortense (cream) 92
Soup, chicken, Mulligatawny 204
Soup, chicken okra 365
Soup, chicken, Piedmontaise 208
Soup, chicken, Portugaise 193
Soup, chicken, a la Reine (cream) 375
Soup, chicken, San Remo 281
Soup, clam, homemade 283
Soup, clear green turtle 93
Soup, Congolaise (cream) 153
Soup, Cooper 145
Soup, corn and onions (cream) 273
Soup, Countess (cream) 182
Soup, crab gumbo 212
Soup, croute Bretonne 190
Soup, Ditalini a la Royal 272
Soup, endives (cream) 364
Soup, farina (cream) 67
Soup, farina, Francis Joseph 123
Soup, farina lie (cream) 266
Soup, flageolets (cream) 216
Soup, frogs legs (cream) 56
Soup, German carrot 262
Soup, German lentil 89
Soup, giblet a 1'Anglaise 323
Soup, green corn (cream) 69; 157
Soup, hare, Uncle Sam 294
Soup, Hungarian 301
Soup, lamb broth a la Greque 127
Soup, lamb broth a la Reine 226
Soup, lamb broth, Olympic Club 164
Soup, lettuce (cream) 62
Soup, lima beans (cream) 51
Soup, macaroni with lentils 261
Soup, maintenon (cream) 18
Soup, mock turtle 46
Soup, mutton, Kitchener 263
Soup, onion au gratin 61 ; 342
Soup, onion and tomato 296
Soup, oxtail, English style 32
Soup, oyster, family style 338
Soup Pannade 63
Soup, Parisienne (cream) 104
Soup, parsnips (cream) 120; 172
Soup, peas (cream) 305
Soup, pea, St. Germain (cream) 305
Soup, potatoes (cream) 334
Soup, pea Luzon 305
Soup, pea, with vermicelli 238
Soup, petite marmite 382
Soup, pot au feu 75
Soup, potato, Dieppoise 114
Soup, potato, Faubonne 96
Soup, potato and leek 333
Soup, Reine Mogador (cream) 97
Soup, rice, a 1'Allemande 217
Soup, rice (cream) 386
Soup, rice, Palermo 233
Soup, Rocoe, a la Russe 154
Soup, shrimp, family style 291
Soup, soft clam, Salem 161
Soup, sorrel, a 1'eau 159
Soup, sorrel, with rice 186
Soup, stock for 341
Soup, summer squash (cream of) 300
Soup, terrapin, Southern style 227
Soups, thick (see Classified index) 412
Soup, tomato broth, hot or cold 221
S'oup, Veloute oi chicken 368
Soup, Velautine Aurore 141
Soup, Velvet 79
Soup, Viennese bean 117
Soup, watercress (cream) 214
Soup, white bean 74
Spaghetti, Caruso 98
Spaghetti in cream 148
Spaghetti, Milanaise 349
Spanish mackerel, broiled, aux fine herbes 9
Spanish mackerel, fillet of, Montebello 17
Spareribs, broiled, with lentils 33
Spatzle 65
Special sauce 352
Spiced apples, sweet 237
Spiced cherries 236
Spiced tomatoes 237
Spiced vinegar, for pickles 236
Spinach, boiled 5
Spinach, English style S
Spinach in cream 52
Spinach, timbale of 232
Sponge cake 76
Spoon and mush bread 315
Spring lamb Irish stew with dumplings 283
Squab (see Classified index) 413
Squab, boneless, en aspic 209
S'quab, breast of, au jus 276
Squab, breast of, Eveline, 297; Perigord 123
Squab, breast of, sautee in butter 158
Squab, breast of, under glass, St. Francis 35
Squab, broiled, 93; with fresh mushrooms 93
Squab chicken, broiled 351
Squab chicken, Michels 214
Squab chicken, plain potted 10
S'quab chicken, saute, Sutro 58
Squab en compote 15
Squab, galantine of 211
Squab pot pie, English style 1
Squab roast, au jus 53
Squash, to can 289
Squash, Hubbard, baked 362
Steak, Tartare 213
Stews (see Classified index) 413
Stock for soup 341
Strawberries a la mode 149
Strawberries, canned 133
Strawberry cream pie 145
Strawberry coupe, fresh 129
Strawberry ice cream 340
Strawberry meringue 210
Strawberries, Parisienne 144
Strawberry pie 86
Strawberry preserves 132
Strawberries, Romanoff 109
Strawberry shortcake, 102; old-fashioned 102
Strawberries, stewed 320
Strawberry water ice 1
Strawberry whipped cream 290
String beans 322
String beans, Alsacienne 99
String beans salad 145; 382
String beans with shallots 252
String beans sweet-sour 214
String beans, with tomatoes 256
String beans and tomato salad 261
Striped bass, Portugaise 376
S'triped bass, stewed, Americaine 248
Striped bass, boiled, Indian soy sauce 255
Striped bass, Buena Vista 184
Striped bass, planked 355
GENERAL INDEX
Strips, German almond 180
Strusel cake 190
Succotash 189
Stuffing, rice 339
Sugar, to cook to a blow 177
Sugar cured ham glace 247
Summer squash au beurre 327
Summer squash, cream of, soup 300
Summer squash, mashed 157
Summer squash, Nature Son 158
Supper selections
63, 64, 73, 83, 92, 96, 117, 122, 333, 335, 353, 356, 364, 371
Supreme sauce 339
Sweetbreads braise, Ancienne 105
Sweetbreads braise, Clamart 96
Sweetbreads braise, Georginette 260
Sweetbreads braise (glace) 383
Sweetbreads braise, Godard 128
Sweetbreads braise, Henry IV 87
Sweetbreads braise, Marie Louise 92
Sweetbreads braise, Montebello 166
Sweetbreads braise, pompadour 359
Sweetbreads braise, Princesse 188
Sweetbreads braised, Soubise 181
Sweetbreads braise, St. Elizabeth 213
Sweetbreads braise, St. George 162
Sweetbreads braise, Zurich 125
Sweetbreads broiled 327
Sweetbread croquettes 381
Sweetbreads Egyptienne 229
Sweetbreads, Figaro 231
Sweetbreads Lavaliere 178
Sweetbreads, Lieb 239
Sweetbreads Liencourt 293
Sweetbreads Marigny 216
Sweetbreads, Metropolitan Club 219
Sweetbread patties in cream 4; 110
Sweetbreads Poulette 208
Sweetbreads Royal 285
Sweetbreads, St. Alban 236
Sweetbreads, Saint Maude 306
Sweetbreads, Sans Gene 244
Sweetbreads, Theodora 57
Sweet omelet, plain 320
Sweet potatoes, Southern style 25; 113
Sweet potato croquettes 90
Sweet potato pudding 315
Sweet-sour sauce 61
Tahoe trout, boiled, pepper sauce 151
Tahoe trout, boiled, sauce mousseline 161
Tahoe trout, boiled, Vatchette 142
Tango cake 275
Tapioca pudding 43
Tapioca royal (consomme parfait) 97
Tarragon sauce (estragon) 106
Tart, sand (sable) 69
Tartar sauce 332
Tartelette au Bar le Due 16
Tartelette of pears 325
Tartine Russe (hors d'oeuvre) 97
Tea biscuits 329
Tea, English breakfast (see Ices, etc.) 19
Teas, selections 100, 317, 334,337
Teal duck, roasted 323
Tenderloin (see Classified index, beef) 400
Terrapin au beurre 278
Terrapin Baltimore 81
Terrapin, how to boil 81
Terrapin, Jockey Club 8
Terrapin Maryland 8
Terrapin soup, Southern style 227
Terrine de foie gras en aspic 202; 216
Terrine de foie gras a la gelee 93; 359
Thick soups (see Classified index) 412
Thon marine salad (hors d'oeuvre) 27
Thousand Island salad dressing 335
Tipsy parson 20"
Toast, anchovy 139
Toast, anise 27'
Toast, cheese 309
Toast, Melba *
Toast, milk 327
Tomatoes, baked 164
Tomato broth, hot or cold 221
Tomatoes, glacees 368
Tomatoes Parisienne (hors d'oeuvre) 28
Tomatoes, pickled, green 287
Tomato preserves 195
Tomatoes, scalloped 260
Tomatoes, sliced 306
Tomatoes sliced (salad) 328; 343
Tomatoes, spiced 237
Tomatoes, stewed, 30; stewed, Brazilian 79
Tomatoes, stewed, family style 121
Tomatoes stuffed with anchovies 104
Tomatoes, stuffed, with chestnuts 3
Tomatoes, stuffed, Creole 178
Tomatoes, stuffed, Nana (hors d'oeuvre) 358
Tomatoes, stuffed, Noyer 351
Tomato en surprise (hors d'oeuvre) 214; 249
Tomcods, fried 66
Tomcods, meuniere 33
Tomcods. Montmorency 120
Toulouse (garniture) 25
Tournedos 36
Tournedos (see Classified index, beef) 400
Tournedos, Boulanger 360
Tournedos, Goncourt 368
Tripe a la mode de Caen 60
Tripe, Blanchard 385
Tripe, boiled honeycomb 324
Tripe, broiled honeycomb, Chili sauce 132
Tripe, broiled honeycomb, maitre d'hotel sauce 324
Tripe in cream with peppers 117
Tripe Creole 378
Tripe Etuve, Bonne Femme 264
Tripe, honeycomb, saute aux fines herbes 286
Tripe saute, Lyonnaise 49
Tripe and oysters in cream 368
Tripe and potatoes, family style 1
Tripe, Wm. H, Crane 313
Trout, boiled, plain 327
Trout, fillet of, Rachel 155
Tuna salad 332
Turbot, aiguillettes of, Bayard 169
Turbot, boiled, nonpareil 240
Turbot, fillet of, Bagration 291
Turbot, fillet of, Bateliere 219
Turbot, fillet of, Bonnefoy 67
Turbot, fillet of, Daumont 3
Turbot, fillet of, Jean Bart 163
Turbot, fillet of, Nesles 94
Turbot, fillet of, Sarcey 103
Turbot, fillet of, Tempis 223
Turbot, fillet of, Windsor 118
Turkey, broiled baby 192
Turkey, deviled legs with chow chow 19
Turkey hash, Chateau de Madrid 185
Turkey hash on toast 356
Turkey livers en brochette 66
Turkey, roast 66
Turkey stuffed with chestnuts 355
Turnips glaces 378
Turnips, mashed 369
Tutti frutti (see Ices, etc.) 41
Tutti frutti pudding 297
Vanilla brandy 205
Vanilla Charlotte glace 114
Vanilla cream sauce 24
Vanilla custard pie Ill; 328
Vanilla custard with meringue 206
Vanilla Dariole 240
Vanilla ice cream 320
Vanilla meringue pie Ill
Varsovienne (soup garnish) 319
Veal, breast, stuffed, au jus 27
Veal chops, broiled 330
Veal chops en papillote 40
Veal cutlets, breaded, tomato sauce 148
Veal, fricandeau of, au jus 98
Veal fricassee 20
Veal kidney, broiled, English style 168
Veal kidney, roast 378
Veal kidney, saute au Madere
432
GENERAL INDEX
Veal, leg of, au jus 333
Veal, loin of, roasted 179
Veal, (paprika schnitzel) 65
Veal paprika (stew) 212
Veal, rolled, Huguenin 85
Veal saute, Catalane 302
Veal, shoulder, au jus 325
Veal sweetbreads (see Classified index, veal).. 413
Veal, Wiener schnitzel 34
Vegetables (see Classified index) 413
Vegetable salad, fresh 17
Velvet soup 79
Veloutine Aurore (soup) 141
Veloute of chicken (soup) 368
Venitienne sauce 148
Venison chop (steak), port wine sauce 235
Venison, roast saddle of 198
Vent d'epinards (green coloring) 44
Verte sauce 116
Victor salad dressing 112
Victoria (see Fish) 60
Viennese bean soup 117
Vinaigrette sauce 389
Vinegar, spiced, for pickles 236
Violets, preserved 289
Virginia ham and eggs 112
Vol au vent patty shells 25
Vol au vent of salmon, Genoise 122
Vol au vent, Toulouse 373
Wafers, almond 214
Wafers, mint 307
Waffles 331; 176
Waldorf salad 347
Water ice, apple 91
Water ice, cantaloup 1
Water ice, cranberry 299
Water ice, lemon 1
Water ice, macedoine 6
Water ice, Normandie 6
Water ice, orange 1
Water ice, raspberry 1
Water ice, raspberry 337
Water ice, red currant 300
Water ice, strawberry 1
Watercress salad 48
Watermelon preserves 194
Wax beans in butter 117
Wedding feast selections 293, 390
Wedding cake 293
Welch rabbit 356
Welch rabbit, special 317
Wheat bran gems 318
Whipped cream 156
Whipped cream, banana 290
Whipped cream in cup 246
Whipped cream, peach 290
Whipped cream, raspberry 290
Whipped cream, strawberry 290
White bean salad 226
White bean soup 74
White wine sauce 324
Whitebait, fried 75
Whitebait on graham bread 354
Whitefish, baked, St. Menehould 226
Whitefish boiled, Golfin 377
Whitefish, boiled, Netherland style 1
Whitefish, broiled, maitre d'hotel 342
Wiener schnitzel (veal) 34
Windsor sandwich 100
Wine jelly 40
Wine jelly with apricots 270
Wine jelly with berries 270
Wine jelly with peaches 270
Wine jelly with whipped cream 247
Wine sauce 208
Yarmouth bloater 342
Yarmouth bloater in oil (hors d'oeuvre) 98
Yorkshire buck 122
Yorkshire pudding 349
Index to Additional Recipes
Blackberries with cream 40
California Grapefruit 30
Orange (1) 15 sliced 30
FRESH FRUIT
Fresh figs, sliced with cream 40 Mixed fresh fruit, in season 40 Cantaloupe 25
Fresh peaches 25, sliced 40 Baked Apple with cream 25 Apricpts 30 Cherries 30
Strawberries with cream 40 Raspberries with cream 40
Loganberries with cream 40 Bananas 25, with cream 35
Apple (1) 15 Orange Juice 30 Grapefruit Juice 50
Honeydew Melon 35
PRESERVED FRUIT
Prune juice, glass 15
Preserved strawberries „.. 25
Preserved raspberries 25
Preserved ngs 25
CEREALS
Grape Nuts _ 30
Cream of Wheat 30
Puffed Wheat 30
TOAST. CAKES. ETC.
Milk toast 30
Cream or French toast .... 50
Waffles 35
Butter, sweet or salted, with rolls, per cover, 10 cents.
Apple sauce 15, with cream 25
Stewed prunes 20
Roseleaf Preserve ... ~, 50
Corn Flakes 30
Puffed Rice „ 30
Shredded Wheat Biscuits 35
Honey 20
Marmalades
Bar le Duc_.
in comb 25
25
50
Griddle cakes
Toast or rolls
25
10
Oatmeal and cream
Pearl grits and cream
Corn fritters
Raisin brea<
30
30
30
..10
Boiled (2) 25 (3) 35
Fried (2). 30
Shirred (2) ... ... .
40
Poached
Beurre noir (2)
Bacon and Eggs
Ham and Eggs
Meyerbeer (1)
(2) 40
50
„.. 60
60
40
Smelts. 50
Smelts saute", meuniere 50
Sand dabs ~. 50
Pompano _ . 65
Fried fillet of sole 50
Tenderloin, for 1 1 25
Tenderloin, for 2 2 50
Tenderloin, for 3 3 75
Sirloin, for 1 1 10
Sirloin, for 2 2 20
Sirloin, for 3 ~..3 30
Sirloin, for 4 4 40
Club steak, for 5 5 50
Porterhouse, for 2 3 00
Porterhouse, for 3 4 50
Porterhouse, for 4 6 00
Steak a la minute 90
EGGS, OMELETS. ETC.
Scrambled, for 1 35
wkh minced ham _.. 50
smoked beef „. 50
asparagus tips . 50
with truffles _.. 75
mushrooms 60
tomatoes 50
Poached egg for hash 15
Garniture of Virginia ham 45
FISH
Fillet of sole, mourner 50
Smoked salmon _. 60
Salt mackerel 50
Kippered herring 50
Yarmouth bloater 50
FROM THE GRILL
Veal chop, plain 50
Virginia ham ~ 90
Lamb chops (2) 30
1 lamb chop, Virginia ham 90
Mutton chops (2) 80
English mutton chop — 1 00
Broiled chicken (i4) 1 25
squab chicken 1 35
Imperial squab.™! 25
sweetbreads 90
ham 70
bacon _ 40
pork tenderloin .... 75
Pork chops, (2) „ 60
Omelette, plain, for 1 35
with minced ham 50
'* oysters 70
" Spanish 50
" tomatoes 50
fine herbs 50
M mushrooms — 60
" chickens' livers 60
60
50
60
50
50
45
45
75
Chickens' livers en brochet 50
Salmon belly-
Finnan haddie
" in cream.
Salt codfish hi cream .
Fish cake
Sausage cake
Country sausages..
Veal kidney (!).._
Pigs' feet, special 45
Calf's liver and bacon 65
Calf's brains 60
Chipped beef and cream _..60
Turkey hash 90
Chicken hash or Victor— 1 00
Corned beef hash — ~ 50
Lamb or roast beef hash..- 50
Pepper for hash, extra p. p. 10
Rump steak 75
Filet mignon — 1 00
Mushroom, B£arnaise, Bordelaise, etc., garnishing, 25 cents extra, per person
POTATOES
In cream, St. Francis 30 Parisienne
Au gratin 30 Broiled
Saratoga _ 20 Waffles
Maitre d'hOtel ... 30 Souffle"e
Baked [1]
Fried
Saut6e..
Lyonnaise
Browned hashed
20
20
30
30
30
30
30
25
40
TEA. COFFEE, ETC.
Young Hyson (Green) 20 Russian Caravan (English Breakfast) 20 Formosa Oolong Buds 20
St. Francis Special Blend 20 Orange Pekoe (Ceylon) 20 Uncolored Japan (Green) 20
Caf 6 Hag 40 Pot of coffee, with cream 25 Chocolate or cocoa 25 Cafe" Special, 60
Special milk in bottle 10 Buttermilk 10 Whipped cream 10 Instant Postum 30
Horlick's malted milk, cup 52 Cream, small pitcher 10 Cream, large pitcher 30
California Oyster Cocktail 4
Little Neck Clams 4
OYSTERS AND SHELL FISH
5 Cocktail Sauce ..... 10 Shrimp, any Style ...... 90 O
ysters, My Favorite.... 90
rochette.. .. 75
0 rw,>r Milt Slew „ 60 Cracked Crab_ . __ 60 B
Blue Point* 45 Cream Stew ....... 75 Crab Legs Cracked ..... 80 Pan Roast ...... 75
Toke Points 45 Fried Oysters 75 Oysters Hyde ...80 F.
mcy Roast........... 75
California Oysters 50 Clam Cocktail . ... 45 P<
Mignonette ............ 10 Shrimp Cocktail 60
FISH
Sand Dabs, Meuniere. 50
Sand Dabs. Broiled ..50
Halibut Steak 50
RELISHES
Radishes 25
Dinner
*HORS D'OEUVRES, SPECIAL 75
^GRAPEFRUIT A LA ROSE 80
*CLAM CHOWDER, LONG ISLAND STYLE 35
^CONSOMME. ARGENTEUIL 30
^BOILED SALMON, HOLLANDAISE 60
SMALL FRY, REMOULADE 50
OYSTERS. A L'AMERICAINE 80
ECREVISSES. VOLTAIRE 90
TERRAPIN, MARYLAND 1 25
HALIBUT. MAITRE D'HOTEL 50
PLANKED SMELTS 65
*ROAST TURKEY. CRANBERRY SAUCE 1 10
MIXED GRILL SPECIAL 90
CHICKEN SAUTE. CHASSEUR 1 75
VEAL KIDNEY EN CASSEROLE. BOURGEOISE 1 00
^SWEETBREAD CROQUETTES WITH PEAS 75
SPRING LAMB STEAK, HORTICULTURE, (for 1) 1 25
^ARTICHOKE, MELTED BUTTER 40
•^FRENCH PEAS, ETUVE 45
^POTATOES GAUFFRETTE 30
Jf SALAD ROMAINE, ROQUEFORT DRESSING 50
ESCAROLE AND CHICORY 35 PRAWN 75
ASPARAGUS SALAD. FINE HERBES 45
Sardines ........... 40
Filet of Sole ... 50
Hearts of Palm .... 60
Salmon, Hollandaise. . 60
Salmon, Broiled ..... 60
Canape of Anchovies . 60
Celery 25
Smelt, Meuniere 50
Smelt Tartar 50
Fancy Catsup ....... 15
Pompano, Meuniefe ..65
Pompano en Papilotte. 75
BouiilabaisseMarseillsel 00
Frogs' Le^s.Saute a Seel 75
Frogs'Legs, Meuniere . 75
Frogs'Legs.Mariniere. 75
Frogs'Legs.Poullelte . 75
Terrapin, Baltimore. . 25
Terrapin, Maryland- . 25
Finnan Haddie, Cream 60
Lobster, Newburg... 00
Crab Meat, any style. 00
Crab .Legs, any style. 25
COLD MEATS
Olives 25
Anchovies.......... 60
Salted Almonds .. 50
Hors d'Oeuvres (1)... 75
SOUPS
Puree of Peas ....... 30
Mock Turtle 45
Green Turtle, cup.... 50
Puree of Tomato .... 30
Petite Marmite ...... 40
Chicken (half) 1 35
Sliced Turkey 1 10
Ham 70
Chicken Broth 40
Clam Broth 30
Pate de Foie Gras ..1 00
Tongue . 60
Bellevue 45
DIPLOMATE PUDDING 30 LOGANBERRY PIE 25
OLD GLORY PARFAIT 40 BABA AU CHOCOLAT 30
FRESH STRAWBERRY MELBA 60 COUPE TAMAKI 50
Friday, July 18, 1919
^Dishes Indicated by a Star are Ready
Prime Rib of Beef 65
Virginia Ham ....... 9C
Beef Juice, in cup...l 00
Clam Chowder 50
Leg of Lamb .. 70
Chicken Okra, in cup. 45
Assorted Meat 6C
Assorted Meat,Turkeyl 1C
Turkey, Virginia Ham 1 1C
HE GRILL.
/hole Duckling 350
srin? Turkey [half]. ...2 75
(Wholel __ ...550
STEAKS.
Rump Steak . .... 't
CHOPS, POULTRY AND MISCELLANEOUS FROM Tl
'5 Lamb Choos. Sr>ecialI21- 80 RcastBeef.. _. 65 V
Filet Mignon 1 00 Rack of Lamb, ner rib. . 35 Extra Cut 1 10 S
Porterhouse Steak, for 2.3 1
Porterhouse Steak, for 3-4 l.
Sirloin Steak ....... 1
K) Mutton Chops [2] 80 Royal Squab 125
0 Eng'h Mutton chop kidney 1 00 Capon _ .. 500 Roast Turkey ...I 10
0 Tenderloin of Pork 75 Roast Chicken 3 00
>0 Pork Chops (2) 60 Broiled Chicken(half)— 1 25 GARNITURE
JO Pork Chops, Piquante ... 75 [Whole] 2 50
Sirloin Steak, for 2 2 't
Sirloin Steak, for 3 3 '.
Sirloin Steak for 4 4 '
tO MinJCrili __ <50 Frira«pe _ 1 50 C
larniture.for I, with Onions 25
eamaise. Bordelaise _. . 25
Tenderloin Steak 125 VeafChouflf . —50 a la Kms. 125 B
Tenderloin Steak, for 2. .2
Tenderloin Steak, for 3--3 1
Tenderloin Steak, for 4- .5 1
Saddle of Lamb,for4or6.5 »
Noisscttc of Lamb
'5 Veal Cutlet, Tomato sauce 75 Saute a Sec 150 Planked_ . .. . . 50
X) Veal Cutlet, Milanaise ... 75 Currie and Rice 175 e
i Casserole with Potatoes 25
it Casserole, Bourgeoise.. 5C
X) Squab Chicken 135 e
?5 Souab Guinea Hen 2 50 B
Sweetbreads .. .. 90 Steak a la Minute ...... 90 Corned Beef Hash 50 Scotch Woodcock. 60
Poulette 125 Calf's Head. Nature 60 Roast Beef Hash 50 Welsh Rarebit 50
Monza _..-1 25 Calf's Brains. Brown Butter 60 Lamb Hash 50 Golden Buck 6(
Rib Steak, for 2 2
50 Fried, Tomato Sauce 75 Chipped Beef, Cream 60 Yorkshire Buck 6(
30 Calf's Liver with Bacon.. 75 Broiled or Fried Ham.... 70 Fresh Mushrooms on Toast 9(
X) Fried or Broiled 75 Bacon, 1 slice .......... 10 Broiled or Fried. .. 90
Port and Beans 50 S
ous Cloche, Mushrooms 1 25
heese or Sardine. _ ._ 3(
SANDWICHES
Manhattan or Club.. ... 50 Chicken............... 50 Ham................. 40 C
Pale de Foie Gras ...... 75 Tartare ............ .40 Tongue............... 40 Roast Beef ............ 40
EGGS
Boiled .. ... 23 Poached .............. 40 Bercy ................ 50 Benedict . 50
Fried [2] ............ 30 a 1'Aurore 50 Meyerbeer 50 ^
Irchveque ............ 5(
J5 •
A la oarte Dinner card of Hotel St. Frands tinder "dry" conditions; and illustrating prices of dishes as com-
pared with cards of 1913-1915 printed on pages 396-398. . . . The table d'hote Dinner, $2.60, in the rishfi
hand panel, is varied with table d'hote $1.26, a typical menu of which is shown on following page. . . . The
Peas, String Bean*,
Lima Beans, Succotash.
Sphiacti ,
VEGETABLES
Artichoke ............. 40 Boiled Rice ..15 Tomatoes Stewed...... 30
JO Asparagus 45 Boiled Rice with Cream . 25 Broiled ....... 40
'0 Cauliflower, drawn butter 45 Wild Rice 40 *» Snmnw ' 40
New Peas, String Beans,
Caulifower, Hollandaise .. 60 Onions in Cream 25 N'
acaroni or Spaghetti . 30
K) Cauliflower au Gratin 60 Egg Plant. Fried or Broiled 35
Stuffed Pepper ..30 Egg Plant Stuffed 50
POTATOES
Baked or Boiled 20
Stuffed Tomato 30
with Fresh Tomato... 50
SALADS
Lettuce or Romaine . 35
Heart of Lettuce 40
FRESH FRUIT
Strawberries 40 Raspberries 40 Blackberries with cream 40
Honeydew Melon 30 Loganberries 40 Cantaloupe [whole] 30
Water Melon 25 Mixed Fruit 40 Sliced Figs with cream 40
Sliced Peaches with cream 40 Apricots 25 Cherries 25
Casaba Melon 40 Nectarine 40 Huckleberries 40
t>foner
$2. SO
Grapefruit a la Rose
Consomme Argenteuil
Salted Almonds
Terrapin Maryland
Breast of Chicken Colbert
French Peas Etuve
Potatoes Sybil
Lettuce Salad
Biscuit Glacee St. Francis
Mignardises
Demi Tasse
Mashed 20
Hashed Browned 30
French Fried 20
with Tomato __._ 50
Escarole .. _ 35
Saute 30
Hollaadaise 30
Potato 35
Celery Victor 40
Sarah 40
Fruit for 1 50
Waldorf 50
St Francis 50
St. Francis ...... 30
Chiffonnade . 40
Hashed in cream .... 30
Saute 40
Lobster .. .. 75
Crab . . 75
O'Brien 30
Chicken ..85
O'Brien auGratin 40
DRESSINGS
Russian ............ 25
Sweet Potatoes Boiled. 15
Baked 20
Southern Style 40
OMELETS
Plain 35
Thousand Island ..... 25
Roquefort .......... 25
Louie 25
St. Francis-.. .... 25
With Ham or Bacon . 50
Parsley 50
PASTRY
Assorted Pies 25
Charlotte Russe 40
Spanish ..... 50
aux Fines Herbes 50
With Tomato 50
Kidney ............ 60
Pound Cake 25
Celestine 60
au Rum . 60
French Pastry, 1 ..... 15
with Jelly .......... 60
Alsatian Wafers 25
Vanilla, Strawberry, Coffee
Pistache, Chocolate 3
Mixed 3
ICE CREAM
With Chocolate Sauce 55 Cafe, Vanilla, Chocolate or Nesselrode Pudding 40
0 Neapolitan . . . 35 Neapolitan Parfait 40 Coupe St. Jacques . 50
1 Fro7«i EOT Nooo 40 Merimme Glace . 40 Tutti Frutri __ -. 40
PRESERVED FRUITS
Roseleaf Preserve 50 Baked Apple 25 Preserved Fruit, Jams,. ._. Nuts and Raisins ....... 40
Stewed Prunes 20 Rar 1* Due 30 Brandied Fruit 30 Strained Honev 20
5 Compote of Fresh Fruit.. 35 Marmalade ............ 25 C
CHEESE
<; Olvm^r rink - 40 Swiss . _. 40 M
cClaren .. ..35
American 2^ $wrr» - 30 Ore,*an Cream . ...... 30 Edam — -_........... 35
COFFEE
5 CafeDiable 50 Special, for 2 60 C
xjuefort .... ..... 50
Per Pot with cream, for I. 1
ifeHae.. ..40
0 Turkish ... 50 for 3 ... .... 90 Instant Postum . 30
Young Hyson, green..*.. 2
TEA
0 Formosa Oolong Bud 20 St Francis Special Blend 20 O
0 U
CHOCOLATE
range Pecoe Ceylon 20
Pot Chocolate . 2
th whipped cream .... 35
orlick's Malted Milk.. 25
riddle Cake* 25
Special Milk, in bottle ... 1
Cream per Pitcher, 3oz... 1
Toast, buttered of dry .. 1
Milk Toast 3
MILK
0 Cream per Pitcher 5oz. 25 Buttermilk, Glass ....... 10 H
5 Cream per Pitcher, lOoz.. 50
TOAST
0 Cream Toast 50 Raisia Bread Toast...... 10 G
ft Fr-nrK Tn»t» 50 Waffles . _. 35
Butter — Sweet or Salted — with Bread or Rolls, 10 cents per person.
Luncheon a la carte is the same as the dinner, except for the dishes printed in the center panel. Typical selec-
tions for the Luncheon panels are shown on following page. . . . There is also a special a la carte card for
Grill Luncheon, the only variation from the Luncheon card being: the printing of only "Ready Dishes" on the
left hand panel.
Luncheon
^CANTALOUPE. PARISIENNE so
^HERRING SALAD 40
^CLAM CHOWDER. MANHATTAN 3$
^CONSOMME. ARCENTEUIL 30
*SMALL FRY. SAUCE REMOULADE 50
*SAND DABS. MEUNIERE 50
FILLET OF YELLOWTAIL. AU VIN BLANC 60
OYSTERS. KIRKPATRICK 80
BARRACUDA AU GRATIN 60
•3MELET ROBERT 50 EGG ORIENTAL (I) 35
*ROAST LOIN OF PORK. APPLE SAUCE 60
*CURRIED CALFS HEAD WITH RICE 60
*COLD SQUAB WITH STUFFED TOMATO (Vj) 75
*MIXED GRILL, SPECIAL 90
* RAGOUT FRENCH 60
•ftPLAIN ENGLISH SPINACH 30
*YOUNG BEETS A LA RUSSE 30
^POTATOES SYBIL 30
*ROMAINE SALAD 35
ESCAROLE AND CHICORY 35
ASPARAGUS SALAD. FINE HERBES 45
OLD FASHIONED STRAWBERRY SHORTCAKE 45
.SAGO PUDDING 30 LOGANBERRY PIE 25
MILLIONAIRE PUNCH 40 GRENADINE SORBET 35
COUPE WASHINGTON 50
Friday. July 18. 1919
£Di>het Indicated by a Star are Ready
Luncheon Specials
Orange Salad 30
Queen Olives 25
Bouillabaisse, Marseillaise 75
ftdnthern Hash on Corn Fritters 50
Peach Shortcake 40
©inner
$1.25
Hors d'Oeuvres
Qam Chowder, Brighton Beach
Salmon Hollandaise
Potatoes Nature
Roast Turkey, Cranberry Sauce
Fresh Peas Etuve
Lettuce Salad
Meringue Chant i! Iy
Demi Tasse
jEtepJoductions from panels of a la carte Luncheon and
• Ift carte Dinner cards.
St. Francis Special Tea
50 cents
Assorted Sandwiches
Tea Coffee
Cocoa
Tea Cakes
Chocolate
St. Francis Selected Teas
Choice, 25 cents
•*•
Russian Caravan (English Breakfist)
Orange Pekoe (Crjlon) Formosa Oolong
Young H-json (Green) St. Francis Special Blend
Formosa Buds (Oolong) Uncolored Japan (Green)
Dr? Toast i o Buttered Toast 1 5 Cinnamon Toast t o
Toasted English Muftin (i) 15 Waff es with Hone^ 40
Assorted Sandwiches 25 Lettuce , Nuts25 Chicken 45
Tongue 35 Virginia Ham 50
Coffee 30 Cocoa 50 Chocolate jo
Special St. Francis Milk 20
Tea Room
20 cents
Chocolate Eclairs Napoleon Cake Chous a la Creme
Mecca Cake Assorted Fruit Tartc
Assorted French Pastrf
25 cents
Assorted Coffee Cake Assorted Perils Fours
Pound Cake Fruit Cake Kugelhopf
Plain Cake Alsatian Wafers
Caroline Wine Jelty
Cup Custard
30 cents
Vanilla, Coffee, Chocolate, and Stra^berr} Ice Cream
Lemon or Raspberrj Water Ice
Ice Cream Sundaes
50 cents
St. Francis — (Vanilla Ice Cream, Roseleaf Jam. Cream)
Butter^ — (Strawberry Ice Cream, Pineapple, Nonpereil,
Candies)
Fedora— (Chocolate Ice Cream, Praline, Whipped Cream)
Njrdica— (Vanilla Ice Cream, Crushed Strawberries, Cream)
Subtle — (Ice Cream, Whipped Cream, Powdered Chocolate)
Washington—Oce Cream, Chopped Maraschino Cherries,
Cream)
Melba— (Vanilla he Cream, Melba Sauce, Chopped Walnuts)
Orange, Grapefruit or Apricot Marmalade 30
Strawberry, Raspbevr? or Damson Jam 30
Preserved Whole Strawberries 40
Roseleaf Preserve 50
Typical Tea Boom card of Hotel St. FranoU. The card
IM a folder, with Japanese illustration in color o*
cover.
MINERAL WATERS
Alqua.
Apollinaris
Bartlett, still
Buffalo Lithia
Calso 30
Clysmic «pl>» -25 -4<>
Hathom •••• -3<>
Mattoni • -4°
NapaSoda splits .25
Nuvida, still
Perrier Splits .25 40
Poland, still
Shasta, sparkling splits .25 40
Vichy, Celestins -4°
White Rock Lithia, sparkling . .splits.2j .40
oftU Bottlt
.60
*-75
.30 .60
-60
.75
-75
-75
-60
.75
-75
-75
MISCELLANEOUS
Cantrell Bi Cochran's Ginger Ale .50
Can trell Be Cochran's Satsaparilla -5<>
Schweppe's Soda -5°
Idris Brewed Old English Ginger Beer. . .45
Dole's Pineapple Juice splits .25 .50
California Apple Cider splits .25 .40 .75
Mott's New York Sweet Cider -75 » -5°
Welch's Grape Juice 5<>
Calwa Grape Juice, still or sparkling 1.00
Bromo Seltzer 25
Loganberry Juice 25
Applju -35
Applju, Champagne Type '-oo
Martinelli's Cider -35 '$5
Ballantine's Ginger Ale splits .25 .45
Ballantine's Sarsaparilla splits .25 45
Ballantine's Soda -45
Napa Soda Ginger Ale splits .25
Clicquot Club Ginger Ale , -4°
Shasta Ginger Ale split* .25
NON ALCOHOLIC
Bevo «
Famo 45
Soft Rainier 40
Wielands Beverage 40
Kremal 4°
COCKTAILS
Bloodhound 35
Swanton 35
HIGH BALLS
Green Mint 35
Piion 35
Loganberry 35
Grape Juice, Red or. White 35
RICKEYS
Loganberry 35
Grenadine 35
Grape Juice 35
FANCY DRINKS
California Fresh Fruit Flipp 40
New Orleans Flipp 40
Roseleaf Flipp 40
St. Francis rlipp 40
Chocolate Malted Milk Flipp 40
Fable Room Fizz 40
Waldorf Fizz 40
June Daisy 40
Mint Crush 40
Tea Cobbler 40
Conclave 40
Cucumber Cooler 40
Egg Nogg 4°
Red or White Grape Juice Cobbler 50
Malted Milk Shake (cinnamon, vanilla, rose or
chocolate) 4*
LEMONADES
Plain 30
Seltzer 35
Mineral Water 35
Fruit
Loganberry .
Grape Juice ,
Orangeade . .
35
35
35
35
Egg 35
Blackstone Nectar. 35
Crystal Nector 35
Horse's Neck 35
Imported Ginger Ale 50
Domestic Ginger Ale 40
Ballantine's Sarsaparilla 45
PUNCHES
Honolulu 40
Fruit 40
Grenadine . . . „ 35
Fable Room 35
Ginger Ale - 45
Mint Punch 40
Red or White Grape Juice Cobbler 50
Camouflage Mint Julep 50
Camouflage Orange Blossom 40
June Daisy 40
WaldorfFizz. 40
Rose Room Fizz 40
St. Francis Fizz 40
Cardinal 4»
Picon 4P
Cuban Milk.. 4»
The Drinks card of Hotel St. Francis under "dry" conditions, showing: the selection of non-alcoholic beverage*,
and prices charged for tame.
Mr. Mulcahy, February 26, 1918 :
Toke Points Mignonette
Clear Bortsch in Cups
Celery Olives Almonds
Ecrevisses Voltaire
Noisette of Lamb with Fresh Mushrooms
Peas Etuve — Pommes Lorette
Breast of Duck
Fried Hominy
Endive, Victor Dressing
Asparagus Glacee
Assorted Cakes
Cafe Marcel
Colonel Tessier, November 4, 1918 :
Potage St. Germain
Almonds
Fillet Sand Dabs, Sauce Ecrevisses
Poulet Poele
Pommes Champs Elysees
Petits Pois Parisienne
Lettuce Salad, Fines Herbes
Soufflee, Vanilla Sauce
Fruit
Coffee
Mr. T. Ohta:
Blue Points Mignonette
Clear Green Turtle Soup
Salted Nuts Celery Olives
Ecrevisses Voltaire
Mackerel Mikado
Jumbo Squab, Parisienne
Asparagus, Hollandaise
Salad Fruitiere
Fresh Figs, Sake
Friandises
Demi Tasse
Luncheon to Major Harley, Mr. French and
Friends, November 5, 1918 :
Ecrevisses Gourmets Cold
Broiled Chicken
Peas Etuve — Potatoes Champs Elysees
Cream Cheese and Bar le Due
Demi Tasse
Mr. M. J. Cohen, April 16, 1917:
Toke Points
Potage Lord Mayor
Celery Olives Almonds
Terrapin Maryland
Whole Squab Chicken
Potatoes Chateau
Cold Asparagus, Figaro
Fancy Ice Cream
Cakes
Demi Tasse
Mr. Mogi, January 16, 1918:
Fresh Caviar on Ice Socle
Clear Green Turtle, Amontillado
Almonds Celery Olives
Frogs Legs, Michels
Sweetbread aux Truffes
Petits Pois
Goose Liver with Apples
Punch Mikado
Pheasant, Bread Sauce
Potatoes Champs Elysees
Melon Richelieu
Cakes
Coffee
The Epicurean
By CHAS. RANHOFER
An Ail-Around Cook Book for the Kitchen, Pastry
Room, Pantry, Storeroom, and Beverage Room
The opening chapter is on "Table Service," and leads off with the arrangement of the bill of fare,
followed with a chapter on wines, including a list of the different wines appropriate for the different
courses, and the wines usually called for at dinners of Americans, Frenchmen and Germans, respectively.
This is followed by a system of menu-compiling for course dinners ranging from 4 to 36 covers, and
stating the time it should take to serve the dinners.
How to lay and decorate the table; the seating of the host and guests; the fixing of the sideboard; the
duties of the steward and waiters; dinner table etiquette, the manner of serving the different courses,
including wines, and the windup with the tea service are cleverly explained. The French and Russian
service are explained and a list is presented of the china, glassware, silver, etc., required for a dinner
of twenty-four persons. Next comes valuable information regarding breakfasts, luncheons and suppers.
Note the Diversity of the Contents
There is a table of supplies in which is given the French
and English names of the foods and the time of year each
is in season. This table includes "fish and shell fish,"
"poultry," "fruits," "game," "meats," and "vegetables."
This is followed with a model market list to snow at a
glance quantities received, on hand, and needed.
We have so far got to page 24 and we come to "Bills of
Fare." These occupy 144 pages and present specimens for
breakfasts, luncheons, dinners, buffet or standing suppers,
collations, hunting parties, garden parties served ambigue,
sit down suppers, and dancing parties, including the re-
freshments and supper. Every dish is numbered to corre-
spond with a recipe for its preparation in another part of
the book, the 3,715 recipes given being all represented in
these bills of fare.
Next comes a chapter on "Elementary Methods," in
which is taught such information as how to peel almonds,
to blanch vegetables, to make paste borders, to prepare
bouchees, to braise, bread, carve, mold jellies, make vege-
table colors, prepare different style creams, make puff paste,
beat up eggs, clean fish, prepare forcemeats and bread
stuffing and gelatines, grate cheese, cook icing, prepare
jellies, cut fat pork for larding, lard meat, poultry and
game, cut lemons, dress meringues, make mince meat,
flute mushrooms, stone olives, fix parsley for garnishing,
make almond and many other pastes; press meats, gela-
tines, breasts, sweetbreads, etc., prepare quenelles, clean
currants, reduce and strain sauces, prepare rissoles, cut
roots with a spoon and with a vegetable cutter; to prepare
salpicon; to scald and sieve; the use of spices, aromatics
and seasonings for cooking purposes; to cast and color
stearine, to strain purees, cook sugar, make tarts; make
thickenings for soups, sauces and stews; to line and bake
timbale crusts, brush and peel truffles, dress, singe and
truss poultry and game for entrees and roasting; make
vol-au-vent crust, white stock for meats and vegetables,
etc., etc., etc.
Then follows a chapter on "Kitchen Utensils," in which
about every known article of kitchen furniture and equip-
ment (when the book was written) is described and illus-
trated. This includes the cold storage department, as well.
Next comes the department of "Soups," of which the mak-
ing of two hundred kinds is explained. This is followed by
"Sauces — Stocks, Essences and Auxiliaries," for which 251
recipes are given. Following the sauces is a department
of "garnishings," for which there are 133 recipes. Next
is a chapter on "Side Dishes," in which recipes for 63
cold and 158 hot are given. Then follows a chapter on
"Mollusks and Crustaceans," with 101 recipes. A chapter
including garnishings for cold dishes, the making of cooked
salads, cooked and raw vegetable salads, green salads, etc.
There are 267 recipes in this department. Following
comes a chapter on ''Vegetables," with 172 recipes. Then
one on "Eggs," with 100 different ways of cooking. Then
comes a chapter headed "Farinaceous," with 37 recipes.
This is followed with "Sweet Entremets," of which there
are recipes for 134 hot and 99 cold.
We now come to the "Pastry." beginning with large
cakes for entremets, 40 recipes; breakfast cakes, 19 reci-
pes; small cakes for entremets. 52 recipes; tea cakes, 24
recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, to-
gether with full information regarding utensils, yeast, fer-
ment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced
Drinks," with 189 recipes. Following this is a depart-
ment of "Confectionery," with 90 recipes, including large
pieces, candies, preserves, salted almonds, cheeses and
fresh fruits, chocolate, coffees, raccahout, teas, etc.
.Then follows a very interesting chapter on "Wines,"
with information regarding the care of bottling, clarifying,
decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century"
tables, and a "Collection of Delmonico's Menus," occupy-
ing 64 pages of the book.
The volume ends with a comprehensive index occupying
44 double column pages.
The book is profusely illustrated — there being no less than 806 cuts interspersed among the
reading matter. The pictures are very good of their kind, too. Another most excellent fea-
ture of this great cook book is that every recipe in it appears under a good, honest English
name, alongside of which is the translation of it into the French.
PRICE $7.00 Postage Prepaid
For Sale by
THE HOTEL MONTHLY BOOKSHOP
950 Merchandise Mart
JOHN WILLY, Inc.
CHICAGO, ILL
T% "I f f 1| "\ early stages of hotel kitchen work. The chapter on kit-
|-'f>t*>l'l I JIT* II HTlfl HOOKS chen utensils is very full, every utensil illustrated. Then
*• VJJ^ V*. !.«.*. M. A.CVI.J.V«.ft^rvs V^XVO come the recipes. 200 soups, 251 sauces, 133 garnishes.
for Hotel, Restaurant, Institution,
Transporation Catering and Club.
Clarenbach's Hotel Accounting $3.00
In writing this book it was Mr. Clarenbach's purpose to
outline a simple system of hotel accounting that would
meet the needs of the average hotel, particularly of ho-
tels from 50 to 200 rooms. His first book was published
in 1908 and the system was adopted by thousands of ho-
tels. Since then there have been two revisions to meet
new conditions of the more modern hotels. This is the
third revision, thoroly up-to-date, and with illustrations
that show the actual account books rulings and facsimile
entries ; and the text matter is so clear that one need not
be a practical bookkeeper to understand. The book is in
four parts, these covering all departments. It shows how
to get the storeroom "per dollar" costs ; how to handle the
cigar business ; how to get an accurate statement of the
hotel's business from month to month, and a method of
auditing the front office. A "Profit and Loss" statement
is shown. The text matter emphasizes the importance of
being accurate, of a check on every transaction, and the
economy of doing things the right way, thus preventing
vexatious mistakes that take valuable time in making
corrections, and giving the operator the satisfaction that
comes from being master of his business. Hotels now
having workable accounting systems can find in the Clar-
enbach book ideas that may be incorporated by them to
advantage. Also they will find the Clarenbach system
elastic, and its results can be put on a comparable basis
with results obtained from other systems of hotel ac-
counting. The book is supplemented with a chapter head-
ed "An outline of the front office methods of the largest
hotel in the world." The book is 9x12 inches and contains
66 pages, printed on ledger paper, attractively bound in
cloth cover.
Front Office Psychology (Heldenbrand) $1.00
This is the only book that outlines rules of conduct for
the people in the front office who meet the public, where
a pleasing personality and correct habit of deportment,
speech, dress, and all-around cleanliness makes for ideal
salesmanship. The suggestions are classified under dif-
ferent heads as Employee relations, Your personality,
Receiving and rooming guests. Handling of mail, Infor-
mation, Checking out, Front office tactics. The book is
written from the practical viewpoint of a student of
human nature, and in this respect is a classic. It inspires
to an improvement in service and can be read with profit
by young and old in the small or the large hotel, or insti-
tution, or business house. Pocket size, 5x8 inches, 100
pages. Attractively bound in waterproof cover. (A special
price is made to hotels and chains of hotels buying in
quantities of ten or more.)
The Bell-Boy's Guide (Heldenbrand) $1.00
This book was written with the object of training young
men of good habits in the duties customarily performed
by bell-boys. It was prepared by the author to instruct
those not familiar with hotels in the particular bell-boy
work required for his own hotel — the Hotel Heldenbrand
of Pontiac, Michigan. With slight variation this book will
meet the needs of the average hotel thruout America. It is
pocket size, 32 pages. (Package of four books for $1.00.)
The Epicurean (Ranhofer) $7.00
The king of cook books is "The Epicurean." by Charles
Ranhofer, of Delmonico's. This book is 1,200 pages and
weighs about ten pounds. It is the most extensive, the
most complete, the most readable, the most attractive
and the best all-around co_ok book that has ever been pub-
lished. The first chapter is devoted to table service, with
instruction in menu-making and the care and service of
wines, the decoration of the table, the fixing of the side-
board, complete dining room instructions for the service
of course dinners. French and Russian service is ex-
plained. There are lists of china, glass and silver, etc. ;
a table of supplies in which the French and English
names are given, and a market list. Then follows 144
pages of menus for breakfasts, luncheons, dinners, buffet
or standing suppers, collations, hunting parties, garden
parties, dancing parties, etc. All dishes in these menus
are numbered to conform with recipes for them in the
body of the book. There is a chapter on elementary meth-
ods, in which even the drudgery work in the kitchen is
explained, and all the work done by apprentices in the
VA1C1I UliCllOllO 1O VCAjr X U1I, WVft£ Ulrtllloll UAWM**VM* A11C4*
come the recipes: 200 soups, 251 sauces, 133 garnishes,
191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal,
76 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198
miscellaneous entrees, 267 salads, 172 vegetables, 100
eggs, 37 farinaceous foods, 233 sweet entrees, 170 cakes,
17 breads, 189 ices and iced drinks, 90 confectionery, and
several illustrations of centerpieces. There is an exhaus-
tive chapter on wines, several recipes for mixed drinks,
and 64 pages devoted to a collection of Delmonico menus.
The index occupies 44 double-column pages. There are
more than 800 illustrations. A most excellent feature of
The Epicurean is that every recipe in it appears under
a good honest English name, alongside of which is the
translation of it into French. It is beautifully bound in
Keratol Levant grain, embossed in gold.
The Edgewater Beach Salad Book (Shircliffe) . . . $5.00
Contains more than 600 tested recipes for salads and
salad dressings. Mr. Shircliffe has not only given the
recipes, but in many cases has supplemented thorn with
author's notes, calling attention to special health-giving
features, and suggesting diets for the different ailments
that afflict humans. He also takes opportunity to preach
many a short sermon on the importance of right eating
and what is best for health from the cradle to old age.
He also intersperses much of human interest in the way
of anecdote, legend and historic events. In this way it is
more than a cook book — it is readable to those who are
not so much interested in how to make salads as in the
enjoyment of them. The great charm of the book is the
illustrations, which are from direct photographs in the
natural colors, so that the dishes illustrated have the eye-
appeal and the enticing qualities of the real dish. It is a
book that fits into every kitchen — home, hotel, club, hos-
pital, restaurant, lunch room, cafeteria, steamship, din-
ing car, industrial catering plant, institution, army mess
— in fact, wherever information is desired as to the why
and how to prepare for the table.
Salad Portfolio (Shircliffe) $2.00
A set of beautiful illustrations of salads taken from the
Edgewater Beach Salad Book. They are mounted on
heavy green cover stock, 11 x 16 inches, each showing
three or four of the salads, and are suitable for framing.
The portfolio may be used by the maitre d'hotel to assist
him in selling party menus. The illustrations are so
natural and appetizing that they make strong appeal to
patrons when selecting the salad course for special
menus. Also these pictures serve as a guide to pantry
girls, showing them how the finished salad should look.
The Edgewater Sandwich Book (Shircliffe) $2.00
Supplemented with chapters on hors d'oeuvres, supremes,
canapes and relishes. More than 600 recipes. This book
is by the author of the Edgewater Salad Book, the most
important culinary book produced in recent years. There
are thirty illustrations of sandwiches and hors d'oeuvres.
It will meet the requirements of all kinds of refreshment
places from the soda fountain to lunch room, tea room
and high-class restaurant. Bound in convenient pocket
•ize.
A Selection of Dishes and the Chefs Reminder
(Fellows) $1.00
The book that has met with the largest sale and is in
most demand from managers, stewards and cooks. It is
in vest pocket form, 220 pages. The most complete and
serviceable pocket reference book to culinary matters that
has ever been published. It is not a cook book, in the
general sense of the word, but is full of ideas and sug-
gestions regarding b:ll-of-fare dishes. Chapters are de-
voted to entrees of all kinds, salads, soups, consommes,
fish and their sauces, sauces in general, garnishes, fancy
potatoes, miscellaneous recipes, hints to cooks and stew-
ards, suggestions for breakfast, lunch and supper dishes,
chafing dish cookery, menus, and a pronouncing glossary
of culinary terms. Hundreds of the dishes listed are
given with their bill-of-fare names only, as the cooks un-
derstand the basic work in preparing dishes, and the
sauces and garnishes are treated separately, with infor-
mation as to their component parts. Thousands of men
who possess a copy of this book say it is their greatest
help. Printed on bond paper, bound in flexible cover.
The Hotel Butcher, Garde Manger and Carver
(Frank Rivers) $2.00
The author has cultivated a new field in culinary litera-
ture, and produced a book both novel and useful. His
experience as butcher, carver, chef and steward enabled
him to compile facts regarding meats and meat eco-
nomies, from the butcher shop to the dining-room table,
that will be invaluable to managers, stewards, chefs, and
all persons employed in culinary work. His book digests
the subjects of buying, handling, sale, and service of
meats, poultry and fish for hotels, restaurants, clubs and
institutions. It is varied with suggestions for the use of
meats and trimmings for particular dishes ; the composi-
tion of these dishes set forth in concise form. The infor-
mation is clarified by the use of about 300 illustration*.
The index is so comprehensive that any item may be
referred to on the instant. 125 pages.
Ideas for Refreshment Rooms $2.00
The Culinary Handbook (Fellows) $2.00
Presents in concise form information regarding the prep-
aration and service of nearly 4,000 different bill-of-fare
dishes ; also gives much information of encyclopedic
nature regarding foods of all kinds. Quick reference to
every dish described is facilitated with an index of 89
columns arranged in alphabetical order, and cross indexed
so that no matter what one is looking for, all he has to
do is to find the initial letter and under it, in alphabetical
order, for second, third and fourth letters, etc., the
article wanted, with page on which it is found. Refer-
ring, for instance, to a sauce of any particular kind.
Find the word Sauce in the index, and under it will be
found in alphabetical order 149 different sauces ; and
under Salads 71 different kinds, exclusive of the varia-
tions in making. Under head of Sausage there are 45
different kinds described, with directions for making as
well as cooking and serving. In fact, the sausage infor-
mation in this book is more complete than in any other
published. 190 pages ; 7 x 10 inches.
The Menu Maker (Fellows) $2.00
The Lunch Room (Richards) $2.00
Paul Richards' Pastry Book $2.00
This is the title in brief of "Paul Richards' Book of
Breads, Cakes, Pastries, Ices and Sweetmeats, Especially
Adapted for Hotel and Catering Purposes." The author
is known as one of the most skillful all around bakers,
pastry cooks and confectioners in America, and has dem-
onstrated the quality of his work in leading hotels. In
writing this book he took particular pains to have the
recipes reliable and worded in such simple fashion that
all who read them may readily understand and work
from them. The book is in seven parts. Part I is de-
voted to fruit jellies and preserves ; jams, jellies, com-
potes and syrups ; preserved crushed fruits for sherbets
and ices ; preserving pie fruits ; sugar boiling degrees ;
colors. Part II, pastry and pie making, pastes and fill-
ings ; pastry creams, patty cases, tarts and tartlets ;
icings. Part III, cake baking: Part IV, puddings and
sauces. Part V, ice creams, ices, punches, etc. Part VI,
breads, rolls, buns, etc. Part VII, candy making and
miscellaneous recipes ; bread economies in hotel ; cater-
ers' price list. The recipes are readily found with the
aid to 36 columns of index and cross index in the back
of the book, this index forming in itself a complete
directory, so to speak, of breads, pastry, ices and sugar
foods. Printed on strong white paper ; pages 7 x 10
inches, 168 pages, bound in cloth.
Pastry for the Restaurant (Richards) $1.00
Candy for Dessert (Richards) $1.00
The Vest Pocket Pastry Book (Meister) $1.00
The Vest Pocket Vegetable Book (Moore) $1.00
The Book of Sauces (Senn) $1.00
Mr. Senn is the author of the famous Twentieth Century
Cookery Book, The Menu Book, Practical Gastronomy,
and ten other culinary books that have become standard
In Europe, and that have extensive sale in America. His
Book of Sauces is the most complete work of the kind
that has ever been produced. It treats the subject thoroly
from every angle and covers all kinds of sauces for meat,
poultry, fish and salad dishes ; also sweet sauces. This
book is adapted not alone for the hotel and catering
trades, but also for family use the world over. Epicures
will find it invaluable for the suggestions and practical
instructions, together with the culinary lore therein con-
tained. Book is vest pocket size, printed on bond paper.
The Fish and Oyster Book (Kientz) $1.00
Economical Soups and Entrees (Vachon) $1.00
in a Thousand Ways (Meyer). „ $1.00
The American Waiter (Gains) $1.00
This is the only published book that treats intelligently
of the waiter's work from bus boy to head waiter, for
both hotel and restaurant requirements. Interspersed
are chapters on the care of table wares, salad making,
table setting, carving, dishing up, handling of sea foods,
building of banquet tables, and many other useful ite_ms
of information. The book is illustrated, vest pocket size,
printed on bond paper.
Drinks (Jacques Straub) $1.00
This book is full of genuine pre-prohibition recipes for
mixed Drinks. The author was wine steward of the fa-
mous Blackstone Hotel Bar in Chicago. It is an authori-
tative treatise on how mixed drinks should be made.
In addition to 700 practical recipes, it has a preface by
"Oscar" of the Waldorf, and an opening chapter outlin-
ing the care and medicinal value of wines.
We recommend "Drinks" as the book being used by
the finest hotels and clubs, by connoisseurs of beverages,
and as a book that is authoritative and exceedingly
practical because it was written by one who knew how,
and was first published in the days before prohibition,
(1914).
Advertising of Hotels (Clarence Madden) $2.00
This is the first practical, comprehensive inquiry into
hotel advertising ever made available. It is the only book
which _treats the problem of selling rooms and service in
its entirety — promotion, publicity, "in-the-house", "word-
of-mouth", copy, appropriation, media selection, and
agency contact. Mr. Madden is acquainted with both
sides of the advertising picture. His book brings the two
into sharp focus and shows their proper relationship.
._. . Anyone who is in any way affected by hotel adver-
tising should be sure to have on hand a copy of "THE
ADVERTISING OF HOTELS" for study, reference,
and guidance.
The Von Orman System of Hotel Control $1.00
A book illustrating and describing the many forms used
in the hotels of the Van Orman Chain of hotels.
Requirements of a Good Bed $0.50
This is a 36-page booklet containing chapters on Bed-
springs, Mattresses, Pillows, Sheets, Blankets, Washing
Blankets, and a Linen Control System. It is a collection
of exceedingly informative articles, which first appeared
in THK HOTEL MONTHLY. They are now offered in this
handy, compact form, neatly bound for reference pur-
poses. Every hotel manager and every hotel housekeeper
will want to possess a copy of "Requirements for a Good
Bed." Not only is it a good reference work, but it serves
as an educational piece of literature for those members
of the staff who seek advancement and are serious in the
performance of their work.
Frank E. Miller Monthly Wages Table $1.00
Hospitality (McGovern) $1.00
The Hotel Monthly. Year's Subscription $1
3 All prices shown in these pages
are subject to revision, up
or down, according to market
conditions. 3 Books will be for-
warded to any address, postage
prepaid, upon receipt of price.
3Write for Complete Catalog.
Address Orders to
The Hotel Monthly Bookshop
John Willy, Inc.
950 Merchandise Mart, Chicago, Illinois
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